(4) The student evaluates global cuisines, including the culture, history, and indigenous ingredients to create international recipes. The student is expected to:
(A) replicate advanced moist and dry cooking techniques from global cuisines such as American regional, Latin American, European, Mediterranean, Middle Eastern, and Asian;
(B) synthesize indigenous ingredients from global cuisine to create innovative dishes; and
(C) justify the connection of flavor, texture, visual appeal, taste, and customer satisfaction on product development.