Course Information
- International Cuisine, HMGT 4965
- Class Hours: 1.5
- Lab Hours: 4.5
- Class Credits: 3
Instructor Information
- Instructor: Professor Walljasper
- E-mail: rwalljasper@citytech.cuny.edu
- Phone (718) 260-5354
Department Mission Statement
The Hospitality Management Department of New York City College of Technology educates students for careers in the hospitality industry through foundational knowledge of hospitality operations and experiences that cultivate diverse perspectives, lifelong learning, collaboration, and community engagement.
Program Learning Outcomes
To graduate students who:
- identify and demonstrate skills relevant to the operational areas of hospitality management. (PLO #1)
- utilize the dynamics of collaboration in diverse settings. (PLO #2)
- demonstrate effective communication skills. (PLO #3)
- exhibit the analytical and social skills essential for success in the global workplace. (PLO #4)
- value and integrate lifelong learning, civic engagement, ethical reasoning, and social responsibility. (PLO #5)
Course Description
Building upon the foundation of previous culinary courses, students will gain a general understanding of international cuisines by exploring traditional and indigenous ingredients, flavor components and cooking techniques. Application of classical and contemporary cooking techniques, creative menu planning, plate design, cultural research, proper sanitation techniques and nutritional analysis of menus.
Prerequisite
HMGT 2303
Course Objectives
Upon completion of HMGT 4965 the student will be able to
- Explore international and regional cuisines
- Understand menu construction, food textures, colors, aromas and presentations
- Identify and produce international flavors and cuisines
- Build on foundation of culinary vocabulary and skills
- Demonstrate proper safety and sanitation practices
|
Student Learning Outcomes |
Method of Assessment |
|
a. Demonstrate understanding of international and regional foods through the production and consumption of various cuisines (Gen Ed: Knowledge; HMGT: Knowledge, Skill) |
Daily grade, chef’s presentation, international food experience, class blogger assignment, practical exam, quizzes, final project
|
|
b. Apply and assess menu construction, colors balance, texture, flavors, and presentation of international cuisines (HMGT: Knowledge, Skill) |
Daily grade, chef report, practical exam, class blogger assignment
|
|
c. Analyze and produce international flavors through menu preparation (HMGT: Skill, Knowledge; Gen Ed: Knowledge, Skill) |
Daily grade, international food experience, practical exam |
|
d. Distinguish proper usage of culinary vocabulary (Gen Ed: Knowledge; HMGT: Knowledge, Skill; PLO #1) |
Chef report, class blogger assignment, steward report, quizzes |
|
e. Employ proper safety and sanitation procedures (HMGT: Knowledge, Skill; PLO #1) |
Daily grade, practical exam, steward report, steward assessment |
Grading Procedure
In-Class Performance 55%
(daily grade, chef’s presentation, steward assessment, practical exam, final project)
Written Work 25%
(chef report, quizzes, steward report)
Open Lab Work 20%
(International food experience, class blogger assignment)
Total 100%
Assignments
In-Class Performance
DG 2
DG 3
DG 4
DG 5
Written Work
Chef Report – create and distribute menu and procedures for day student is class chef
WW 2
WW 3
Other Assignment
OA 1
OA 2
OA 3
Grading System
A 93 – 100
A- 90 – 92.9
B+ 87 – 89.9
B 83 – 86.9
B- 80 — 82.9
C+ 77 – 79.9
C 70 – 76.9
D 60 – 69.9
F 59.9 and below
Required Text
None / OER
Suggested Texts and Readings
New York Times, Wednesday “Food” section
Course Materials
Students are expected to be in full uniform every class meeting. Students are expected to bring knife kits every class meeting.
Selected Bibliography
Henderson, D. & Khemraj, K. (2019). The complete book of national dishes: Over 200 delicious recipes and their origins from around the world. HDTEN.
O’Donnell, NJ. (2020). Tasting the world: One country at a time (2nd ed.). Fathead & Edmund.
O’Donnell, NJ. (2021). Tasting the world: One dessert at a time. Fathead & Edmund.
Wong, C. & Thuras, D. (2021). Gastro obsura: A food adventurers guide. Workman.
Zhen, W. (2019). Food studies: A hands-on guide. Bloomsbury.
Class Meeting Schedule
Week 1 Orientation and Course Overview
Week 2 Practice / Test Run
Week 3 1st Country
Week 4 2nd Country
Week 5 3rd Country
Week 6 4th Country
Week 7 5th Country
Week 8 non-production
Week 9 6th Country
Week 10 7th Country
Week 11 8th Country
Week 12 9th Country
Week 13 10th Country
Week 14 Final Practical
Week 15 Final Exam
Accessibility Statement
City Tech is committed to supporting the educational goals of enrolled students with disabilities in the areas of enrollment, academic advisement, tutoring, assistive technologies, and testing accommodations. If you have or think you may have a disability, you may be eligible for reasonable accommodations or academic adjustments as provided under applicable federal, state and city laws. You may also request services for temporary conditions or medical issues under certain circumstances. If you have questions about your eligibility or would like to seek accommodation services or academic adjustments, you can leave a voicemail at 718-260-5143, send an email to: Accessibility@citytech.cuny.edu, or visit the Center for Student Accessibility’s website.
Academic Integrity Policy
Students and all others who work with information, ideas, texts, images, music, inventions and other intellectual property owe their audience and sources accuracy and honesty in using, crediting and citation of sources. As a community of intellectual and professional workers, the college recognizes its responsibility for providing instruction in information literacy and academic integrity, offering models of good practice, and responding vigilantly and appropriately to infractions of academic integrity. Accordingly, academic dishonesty is prohibited in The City University of New York and is punishable by penalties, including failing grades, suspension and expulsion. More information about the College’s policy on Academic Integrity may be found in the College Catalog.
City Tech Diversity & Inclusive Education Statement
This course welcomes students from all backgrounds, experiences and perspectives. In accordance with the City Tech and CUNY missions, this course intends to provide an atmosphere of inclusion, respect, and the mutual appreciation of differences so that together we can create an environment in which all students can flourish. It is the instructor’s goal to provide materials and activities that are welcoming and accommodating of diversity in all of its forms, including race, gender identity and presentation, ethnicity, national origin, religion, cultural identity, socioeconomic background, sexuality and sexual orientation, ability, neurodivergence, age, and etc. Your instructor is committed to equity and actively seeks ways to challenge institutional racism, sexism, ableism and other forms of prejudice. Your input is encouraged and appreciated. If a dynamic that you observe or experience in the course concerns you, you may respectfully inform your instructor without fear of how your concerns will affect your grade. Let your instructor know how to improve the effectiveness of the course for you personally, or for other students or student groups. We acknowledge that NYCCT is located on the traditional homelands of the Canarsie and Lenape peoples.
Print this page
