| 12/26/2024 3:18:12 PM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 287.8 | Title:
ADVAN CHIN COOKING |
|
| Full Title:
Advanced Chinese Classical Cuisine |
| 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 287.8
Catalog Description:
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Distinctive foods, food patterns, and customs as related to gourmet, regional, national, and international cuisines.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Adv instruction in the planning & preparation of banquet dishes such as Peking Duck & Bird Nest Soup for entertaining & special occasions. (CR/NC option) (Repeat Code 4) (CFS retitled to FD NT)
(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: | |
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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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1. Discuss the history of Chinese traditional banquet, a way of life
in China.
2. Analyze the traditional format and specific customs of setting up a
banquet for celebration.
3. Examine the haute cuisine of Chinese food choice rarities such as
shark's fin, bird's nest, sea cucumber, etc.
4. Examine the more complicated food preparations and cooking techniques.
5. Recall the background of Chinese banquet.
6. Identify the different formats of banquets.
7. Value the rarity of Chinese choice of banquet food.
8. Utilize the ingredients and preparations to create unique meals.
Topics and Scope
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1. introduction to Chinese traditional banquet as a way of life in
China
2. methods and techniques
3. equipment and its use
4. ingredients and condiments
5. service and customs
6. drinking with Chinese food
7. dessert
8. banquet menu: hot & cold hors d'oeurves, soups, entrees,
vegetables, desserts and fruits, rice and noodles, beverages
Assignments:
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1. Students will reproduce demonstrated dishes during each class.
2. Students will taste and evaluate prepared dishes at the end of each
class.
3. Weekly assigned home cooking projects and evaluation reports turned
in at each class meeting.
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 | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
0 - 0% |
| Homework problems, Field work, Lab reports | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
0 - 50% |
| Class performances, Field work | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
0 - 0% |
| Completion | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
0 - 50% |
| ATTENDANCE | |
Representative Textbooks and Materials:
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