This course is designed to integrate students’ culinary training, academic studies and field experience using fundamental cooking techniques, topics of diverse cultural heritage of the African diaspora in the Caribbean and Latin America. Through historical, social and cultural perspectives, students will examine the impact of African heritage on these regions, focusing on identity formation, cultural practices and cuisine. Advanced cooking in and examination of taste, cooking techniques, ingredients and flavoring techniques. Building on previous courses, students will research and prepare representative regional menu items as well as complete and intensive analysis of the principles of African diaspora in the Caribbean and Latin America. Short papers, detailed project, menu development, ordering standards all reflective of specific regions will be part of this course. We will apply these basics to a variety of situations and products.
36 culinary or baking and pastry lab credits