2018 HINTCUISINE|1 Cou

(1)

Holy Angel University

College of Hospitality and Tourism Management Angeles City

1^st Semester, S.Y. 2017- 2018

HINTCUISINE|1 Course Outline and Learning Plan

Faculty: Tyron W. Yap

Course Title: International Cuisine

Course Code: HINTCUISINE

Number of Units: 3 UNITS

Contact Hours per Week: 3 HOURS Pre-requisite subject/s: HCATERING Course Content:

Timetable

Course Content/Subject Matter Resource Materials

1  Course Overview, Objectives, Grading System, Requirements, Projects and References

Gisslen, W. (2014).

Professional cooking. John Wiley & Sons, Inc.

2  Introduction to and importance of the Cuisines of the world

 History and culture of different cuisines

Gisslen, W. (2014).

Professional cooking. John Wiley & Sons, Inc.

3  North America

 USA

 Canada

Glencoe Online Learning Center. (2012). Global foods tour. McGraw-Hill, Woodland Hills, CA

Cookbooks 4  Latin America

 Puerto Rico

 Mexico

Cookbooks 5  Northern Europe

 United Kingdom

 Germany

Cookbooks 6  Southern Europe

 Spain

 France

Cookbooks

(2)

HINTCUISINE|2 7  Eastern Europe and Northern Asia

 Russia

 Greece

Cookbooks 8  Central Cuisine

 Kazakhstan

 Kyrgyzstan

 Tajikistan

 Turkmenistan

 Uzbekistan

 Afghaniztan



Cookbooks

MIDTERM EXAM 10  East Asian Cuisine 1

 Japanese

 Mongolian

 Korean

Cookbooks 11  East Asian Cuisine 2

 Chinese

 Taiwanese

Cookbooks 12  Southeast Asian Cuisine 1

 Bruneian

 Burmese

 Cambodian

 Indonesian

 Laotian

 Macanese

Cookbooks 13  Southeast Asian Cuisine 2

 Malaysian

 Singaporean

 Thai

 Vietnamese

Cookbooks 14  South Asian Cuisine

 Afghan

 Bangladeshi

 Bhutanese

 Indian

 Maldivian

 Nepalese

Cookbooks

(3)

HINTCUISINE|3

 Pakistani

 Sri Lankan 15  West Asian Cuisine

 Middle Eastern

Cookbooks 16  Africa

 South Africa

 Kenya

Cookbooks 17  Australia and Oceania

 Australia

 New Zealand

Cookbooks FINAL EXAM

References:

Hilario, J., Zaguirre, A., Tabuena, R., & Catchillar, U. (2014). Getting started in cooking international cuisines. Books Atbp Publishing Corp., Mandaluyong.

Heyman, P. (2017). International cooking: a culinary journey 3^rd edition. Pearson.

Sacket, L. et al. (2012). American regional cuisines: food culture. Pearson

Glencoe Online Learning Center. (2012). Global foods tour. McGraw-Hill, Woodland Hills, CA

Schinkel, L. (2013). Exploring international cuisine. Agriculture Council of Saskatchewan, Canada

Gisslen, W. (2014). Professional cooking. John Wiley & Sons, Inc.

Wong, D. et al. (n.d.). The art of modern Portuguese cuisine and other IFT delights nova cozinha Portuguesa. Instituto De Formacao Turistica.

Websites:

www.allrecipes.com www.foodnetwork.com www.food.com

www.myrecipes.com www.epicurious.com www.thespruce.com