SRJC Course Outlines

7/15/2024 6:49:51 AMCUL 287.6 Course Outline as of Fall 2005

Changed Course

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:  39 - Total 2 Times
Also Listed As: 
Formerly:  CULT 287.6

Catalog Description:
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Distinctive foods, food patterns, and customs as related to gourmet, regional, national, and international cuisines.


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)

Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times


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

Certificate/Major Applicable: Major Applicable Course


Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon completion of of the course, students will be able to:
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
     c.  Easily prepare the best of Chinese food from Beijing, Shanghai,
        Sichuan, and Guangzhou, and enjoy the mastered skills in the
     d.  Identify the different cultural traditions and table etiquette
        of the four major regions.

Topics and Scope
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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

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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
10 - 20%
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
0 - 0%
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
50 - 70%
Preparing and evaluating recipes
Exams: All forms of formal testing, other than skill performance exams.Exams
0 - 0%
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
20 - 30%
Recipe journal; attendance and participation

Representative Textbooks and Materials:
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Instructor prepared materials

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