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Name:
Submission
Date:
Hilda A Pettit
12/5/2011
Organization: Vacca Office of Student Services
Course Catalog Update
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Course Catalog Update Information:
STU0004
Reference Number: CCU002602
Date: 24-AUG-11
Level: 2.00 of 2.00
Currently On The Worklist Of: Joanne Arhar, jarhar
Owner: Office of Curriculum Services, 330-672-8558 or 330-672-8559, curriculum@kent.edu
Basic Course Data
Change type: Establish
Faculty member submitting this proposal: Edward Hoegler
Requested Effective Term: 201280
Campus: Kent
College: EH-Education, Health and Human Services
Department: FLA-Foundations, Leadership and Administration
Course Subject: HM-Hospitality Management
Course Number: 33070
Course Title: International Cuisine
Title Abbreviation: International Cuisine
Slash Course and Cross-list Information:
Credit Hours
Minimum Credit/Maximum Credit: 4 to 4
Contact Hours: Lecture - Minimum Hours/Maximum Hours: 1.5 to 1.5
Contact Hours: Lab - Minimum Hours/Maximum Hours: 5 to 5
Contact Hours: Other - Minimum Hours/Maximum Hours:
Attributes
Is this course part of the LER, WIC or Diversity requirements: No
If yes, course attributes: 1.
2.
3.
Can this course be repeated for credit: Repeat Course Limit:
Course Level: Undergraduate
OR Maximum Hours:
Grade Rule: B-Standard letter
Rationale for an IP grade request for this course (if applicable):
Schedule Type(s): 1. LLB-Combined Lecture and Laboratory 2.
3.
Credit by Exam: N-Credit by exam-not approved
Prerequisites & Descriptions
Current Prerequisite/Corequisite/Catalog Description:
Catalog Description (edited): Provides comprehensive coverage of cuisines found throughout the world, not only through
recipes and techniques but also through coverage of the history, culture, geography, religion, and locally grown ingredients
that influence these various cuisines. The intent is to increase learning and retention through repetitive practice cooking,
using recipes steeped in culinary history and culture from around the world. Course Fee 100 dollars to cover cost of food
Prerequisites (edited): Sophomore Standing
Corequisites (edited):
Registration is by special approval only: No
Content Information
Content Outline:
Content Hours
Topic Description
per Course Topic
9
ingredients and products indigenous
to the various regions of: Mexico,
South America, The Caribbean, Japan
and China. Examine and discuss the
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history,and the land
ingredients and products indigenous
to the various regions of:The Middle
East, Turkey, Greece, Africa, India,
France and Italy
Examine and discuss the history, The
land, The culture and how it affected
the design of the cuisine. The Flavor:
Ingredients native to the land Follow
standardized recipes Create a timeline
for food production Practice
collaboration
Saltingde-salting fish Marinating Deep
Fat Frying Grilling Simmering Stewing
Sautéing Poaching Pan-frying
Pilafrisotto procedure Polenta
procedure Temporary emulsion Knife
skills
Slicing fish for sashimi and sushi
Rolling gyoza Stuffing gyoza Cooking
gyoza Sushi making Grilling Deep
frying Steaming dumplings
The students will cook and create
dishes from each featured country
while learning cooking techniques and
discuss unique ingredients required
for each recipe. A five course menu
will be produced and eaten by the
students.
Display/Hide Delimited Course Outline
Total Contact Hours: 98
Textbook(s) used in this course: International Cooking: A Culinary Journey, 2E Patricia A. Heyman, Mohawk Valley
Community College ISBN-10: 0132126117 ISBN-13: 9780132126113
Writing Expectations: A menu project that includes recipe development and background research
Instructor(s) expected to teach: Edward Hoegler
Instructor(s) contributing to content: Edward Hoegler
Proposal Summary
Explain the purpose for this proposal:
This course will allow students from other majors to take a comprehensive international cuisine class in the Hospitality
Management department at Kent State University. Currently we do not offer a class covering these topics we have:
Introduction to Foods, Introduction to Baking and Pastry and Food Wine and Beverage Pairing. This class would be a next
step for the Hospitality student seeking more culinary classes. As for non-hospitality students this could be a preview class
for someone interested in our major you for the person interested in "world kitchen" and general cooking they can take this
class.
Explain how this proposal affects program requirements and students in your unit:
This course will expand our electives and increase our culinary based courses for students.
Explain how this proposal affects courses, program requirements and student in other units:
To develop and or refine the student’s ability to: Identify the many ingredients and products indigenous to the various
regions around the world. Discuss the geography, religion, people and how this created the cuisine In-class Activities that
Support Outcomes Lectures and or class activities, and written assessments (quizzes, tests, worksheets, low stakes writing)
to: Identify the many ingredients and products indigenous to the various regions around the world. Discuss the geography,
religion, people and how this created the cuisine Apply various cooking methods and procedures to the each recipe to create
the country menu. Out of class activities that Support Outcomes Read text chapters, complete collaborative project, prepare
for assessments to: Apply various cooking methods and procedures to the each recipe to create the country menu.
Explain how this proposal affects enrollment and staffing:
This course could potently increase enrollment for the hospitality major by allowing non majors to get a peek into our
program and be exposed to our faculty. As for staffing, current instructors will be able to teach this class.
Units consulted (other departments, programs or campuses affected by the proposal):
None
Comments (500 Character Maximum):
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Approve
Comments:
Date
11/15/2011
Return To Initiator
User
Edward M Hoegler
Return To Prior Approver
Deny
Comment
No comments available.
History:
Date
User
Status
11/28/2011 Shawn M Fitzgerald Approved
11/15/2011 Edward M Hoegler Submitted
https://workflow.kent.edu/ccu/approve.aspx
12/5/2011