SRJC Course Outlines

3/28/2024 6:35:51 PMCUL 287.6 Course Outline as of Spring 2002

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 287.6Title:  REGIONAL CHIN COOK  
Full Title:  Regional Chinese Cooking
Last Reviewed:2/9/2015

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.508 max.Lecture Scheduled12.00
Minimum1.00Lab Scheduled2.004 min.Lab Scheduled16.00
 Contact DHR0 Contact DHR0
 Contact Total3.50 Contact Total28.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  24.00Total Student Learning Hours: 52.00 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  04 - Different Topics
Also Listed As: 
Formerly:  CULT 287.6

Catalog Description:
Untitled document
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: Untitled document
Intermediate instruction in the preparation of representative foods from 4 major styles of Chinese cuisine.
(Grade or P/NP)

Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:04 - Different Topics

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: Not Certificate/Major Applicable



COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
Untitled document
1.  Provide student with knowledge of basic regional influences in
Chinese cooking and exploring the four regional specialties.
     a.  Classify Chinese cooking by four major styles:
        northern, which revolves around the cuisine of the capital
        city of Beijing and the Shandong province;  eastern or coastal,
        influenced by the cities of Shanghai and Hangzhou;  southern
        or cantonese, the type of Chinese food first brought to the
        U.S.;  and western, home of spicy food from Sichuan and Hunan.
     b.  Employ the use of basic techniques rather than exotic
        ingredients.
     c.  Easily prepare the best of Chinese food from Beijing, Shanghai,
        Sichuan, and Guangzhou, and enjoy the mastered skills in the
        process.
     d.  Identify the different cultural traditions and table etiquette
        of the four major regions.

Topics and Scope
Untitled document
Introduction to the regional influences and its development:
1.  methods and techniques of regional differences
2.  equipment used in different regions
3.  ingredients and condiments distinction
4.  meal plan and service
5.  cultural traditions
6.  food preparation:  soups, poultry, meat, seafood, vegetables, rice
and noodles, dessert, tea, and wine

Assignments:
Untitled document
1.  Students reproduce the demonstrated dish during class hour.
2.  Tasting and evaluation of reproduced dishes after lab hour.
3.  Weekly home cooking assigments and evaluation reports.

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
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
0 - 50%
Class performances
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:

Print PDF