| 4/24/2024 8:51:09 PM |
| Inactive Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 265.1 | Title:
BASIC JAPANESE CUISINE |
|
| Full Title:
Japanese Cuisine 1 |
| Last Reviewed:6/18/2001 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 1.00 | Lecture Scheduled | 1.50 | 8 max. | Lecture Scheduled | 12.00 |
| Minimum | 1.00 | Lab Scheduled | 2.00 | 4 min. | Lab Scheduled | 16.00 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 3.50 | | Contact Total | 28.00 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 24.00 | Total Student Learning Hours: 52.00 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade or P/NP
Repeatability:
39 - Total 2 Times
Also Listed As:
Formerly:
CULT 265.1
Catalog Description:
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Introductory class in preparation of basic Japanese dishes with emphasis on techniques, seasoning and presentation.
Prerequisites/Corequisites:
Recommended Preparation:
Basic cooking knowledge.
Limits on Enrollment:
Schedule of Classes Information
Description:
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Introductory class in preparation of basic Japanese dishes with emphasis on techniques, seasoning, and presentation.
(Grade or P/NP)
Prerequisites:
Recommended:Basic cooking knowledge.
Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
| Associate Degree: | Effective: | | Inactive: | |
| Area: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
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| IGETC: | Transfer Area | | Effective: | Inactive: |
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| CSU Transfer: | | Effective: | | Inactive: | |
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| UC Transfer: | | Effective: | | Inactive: | |
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| C-ID: |
Certificate/Major Applicable:
Certificate Applicable Course
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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The student will
1. Identify the cultural and historic background of common Japanese foods
and methods of preparation.
2. Describe authentic Japanese foods and ingredients used in common
Japanese dishes.
3. Practice distinctive Japanese manner of food presentation using
specific dishes and bowls.
Topics and Scope
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1. Lecture
a. the history and development of Japanese foodstuffs and manner
of preparation
b. explanation of various ingredients and their availability
c. traditional utensils and vessels are introduced and explained
as to their usage and function
2. Demonstration
a. manner of preparation - soaking, boiling, cutting, grinding,
etc.
b. use of different seasoning
c. cooking methods and presentation
3. Food preparation by students-preparation of a variety of soups,
noodles, rice dishes, meats, poultry, fish and vegetables.
4. Evaluation
Students and instructor will sample prepared foods and discuss
various aspects of each menu item.
Assignments:
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In class:
1. preparation of the dishes
2. evaluation of their methods of preparation and presentation
3. tasting each dish and discussing the success of their effort
Homework:
Students are required to evaluate each lesson as to its success or
disappointment, use of new and unfamiliar ingredients, and instructor's
explanation and presentation.
Methods of Evaluation/Basis of Grade.
| Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing. | Writing
0 - 0% |
| None | |
| This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course. |
|
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
10 - 25% |
| Lab Work | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
60 - 80% |
| Class performances | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
0 - 0% |
| None | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
10 - 25% |
| ATTENDANCE AND ACTIVE PARTICIPATION | |
Representative Textbooks and Materials:
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Recipes and handouts prepared by instructor.
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