Foundation Degree Culinary Arts - Term 4

International Cuisines
This course is designed to develop the student’s research and presentation skills by exploring both historical and current trends in a wide range of cuisines from Asia through to the Americas including, where appropriate, the students’ own ethnicity. Students will have formal demonstrations on these cuisines and will be required to make small group presentations. This will include the creation of appropriate menus and work plans in preparation for the practical module