| 4/26/2024 7:57:22 AM |
| 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:
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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:
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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: | | |
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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. 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
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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:
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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:
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Recipes and handouts prepared by instructor.
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