12/26/2024 2:06:58 AM	CUL 270.1 Course Outline as of Summer 2011	Inactive Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 270.1	Title:  THAI CUISINE
Full Title:  Thai Cuisine
Last Reviewed:6/18/2001

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	.50	Lecture Scheduled	1.50		4 max.	Lecture Scheduled	6.00
Minimum	.50	Lab Scheduled	2.00		2 min.	Lab Scheduled	8.00
		Contact DHR	0			Contact DHR	0
		Contact Total	3.50			Contact Total	14.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  12.00

Total Student Learning Hours: 26.00

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  39 - Total 2 Times
Also Listed As: 
Formerly:  CULT 270.1

Catalog Description:

Professional chef presents lectures on distinctive food patterns and dietary customs of Thailand. Demonstration and hands-on preparation of Thai cuisine.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Professional Chef presents lectures on distinctive food patterns and dietary customs of Thailand. Demonstration and hands-on preparation of Thai cuisine.

(Grade or P/NP)
Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:		Effective:		Inactive:
Area:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:		Effective:		Inactive:
UC Transfer:		Effective:		Inactive:
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:

The student will:

1.  Recognize unusual ingrediants indigenous to Thailand.

2.  Differentiate between Thai cooking & cooking of other Pacific Rim

   countries.

3.  Examine Thai customs as they relate to Thai eating patterns.

4.  Prepare four regional meals using ingredients that are indigenous to

   those regions.

5.  Identify and use Thai spices, herbs and other seasonings.

6.  Practice presentation techniques for each dish.

7.  Garnish each dish creatively and appropriately as is the propensity

   of most Thai people.

8.  Practice a variety of cooking techniques.

9.  Evaluate new flavor principles that can be used to adapt western

   recipes using Thai ingredients.

Topics and Scope

In this Thai cooking class, the student will examine Thai cooking,

distinguishing Thai ingredients as available here in the West.  They

will prepare four traditional meals with a focus on taste and pre-

sentation.  Lectures will emphasize the origins of Thai cuisine based on

different social customs, geography within the country, and religious

practices.

1. Thai ingredients:

  a. lemon grass

  b. dried shrimp paste

  c. Laos powder

  d. tamarind

2. Thai Cooking Customs

3. Cooking Techniques

  a. steaming

  b. grinding of spices

  c. stir-frying

  d. deep frying

4. Garnishing and plate presentation

Assignments:

1. Restaurant menu and/or Thai cookbook assignment.

2. Practical lab work on various Thai cooking techniques.

3. Evaluate and critique recipes.

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%
Preparation and evaluation of cooked recipes.
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 participation, including clean up.

Representative Textbooks and Materials:

Recipes and handouts prepared by instructor.

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