Multicultural Cuisine

GRADES 9 – 12

Food has always been the center around which people have come together to share stories, enjoy each other’s company and celebrate wonderful occasions. In this course, we will explore other regions of the world and how they combine food, culture and tradition. Many familiar everyday dishes in America originated in Europe but have been completely absorbed into our local cuisine! You will learn about culinary history; people’s social customs, ingenuity, values, and religious beliefs. We will travel through Europe, the Mediterranean basin, Asia through to the Americas. You will be researching your country of origin along with preparing foods from around the world. Countries to explore and investigate will include but not be limited to: U.S.A., Canada, Latin America, Africa & Middle East, Europe, Asia and the Pacific.

After taking this course you will understand the influences on culinary practices from ancient times through to the present.

Prerequisite: Intro to Culinary Arts Credit: 0.5

MULTICULTURAL CUISINE

GRADES 9 – 12

UNIT 1: CULINARY HISTORY

Objectives

Students will research influences on culinary practices from ancient times through to present. Students will present written responses to a series of questions about cultural food heritage. Students will explain the origins of American cuisine. Students will list famous chefs from history and note their major accomplishments.

Essential Questions

What is culture? How does it relate to food choices? What happens when food customs are introduced into new areas? What were the significant contributions made to foodservice by Escoffier and Careme?

Knowledge and Skills

Record a list of all the foreign foods students can think of that are prepared in their homes and discuss their history. Research the first Thanksgiving in the United States. Present findings to the class.

Instructional Strategies

Class discussion

Power point presentation

Evidence of Learning

Pair and share

PP rubric

Select a time in history in which you are interested. Write a brief paper that describes your particular interest in this point in history and the culinary practices of the time. Written report Writing rubric

Explain the foods and cooking techniques that were brought to the Americas from other parts of the world and present findings to class. Oral presentation Presentation rubric

Research commonly used herbs and spices and the history behind them Use of the internet to research and explore Brochure rubric Discuss the great chefs from the 20th century and their contributions to cooking. Read for information Summative assessment Select a 20‐year period of time between 1850 and today. Develop a time line that indicates at least ten historical events in foodservice. Time‐line Task related worksheet

MULTICULTURAL CUISINE

GRADES 9 – 12

UNIT 2: CUISINES OF THE WORLD

Objectives

Students will identify global cultures and traditions related to food. Students will practice common cooking methods used in different cultural cuisines. Students will prepare a variety of meals from global cultures.

Essential Questions

America is often called the Melting Pot, why is that? Isn’t a New England boiled dinner just the same as Ireland’s Corn beef and cabbage? How does the climate of all these countries affect the types of foods that are typically eaten?

Knowledge and Skills

Create a six‐course meal using one dish from each of the six regions of North America. Prepare dishes from the Caribbean using cooking methods including frying and stewing. Explore the similarities between the cuisines of South America and North America. Create a map of South America that is highlighted by the ingredients, signature dishes and cooking methods of each region. Create a three‐course seafood menu, using ingredients and cooking techniques from South America . Create a map of China that is highlighted by the ingredients, signature dishes and cooking methods of each region. Research a country/region and give a presentation to class. Read and discuss cultural influences of Europe. Read and discuss the cultural influence of Asia. Produce a variety of recipes common to the cuisines of Europe and the Middle East. Produce a variety of recipes common to the Americas. Produce a variety of recipes common to the cuisines of Asia. Create a Scandinavian dessert buffet.

Instructional Strategies

Food preparation skills

Food preparation skills

Technical reading

Group work and power point presentation Food preparation skills

Group work and power point presentation Research report Technical reading Technical reading Food laboratories

Food lab Food lab Food lab

Evidence of Learning

 Class discussion  Text readings  Written assessments  Worksheets  Oral reports  Lab rubrics  PPT rubrics  Research rubric  Pair and Share  Quiz/test

MULTICULTURAL CUISINE

GRADES 9 – 12

Books: The Culinary Professional, John Draz, Christopher Koetke. International Cuisine, MacVeigh, Jeremy. Delmar.

Videos: Bugs for Breakfast Multicultural Cuisine

RESOURCES

Websites: www.eatethnic.com www.fcs.uga.edu www.lacp‐online.org www.culinary.net

Various Food Magazines

PACING GUIDE

Unit

Quarter 1 Quarter 2

Unit 1: Culinary History X Unit 2: Cuisines of the World X >