This course emphasizes both the influences and ingredients that create the unique character of selected international cuisines. Students prepare, taste, serve, and evaluate traditional, regional dishes of The Middle East, Caribbean cuisine, Mexico, South America, India, Southeast Asia, China, and Japanese cuisine. Importance is placed on ingredients, flavor profiles, preparations, and techniques representative of these cuisines. Through lectures, research, demonstrations, and hands-on cooking, students are introduced to the history, menu terminology, cooking techniques, ingredients, and presentation unique to their countries of origin. Timing, organization, mise en place, and plate presentations are stressed.