12/26/2024 4:47:36 AM	CUL 287.6 Course Outline as of Fall 2005	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 287.6	Title:  REGIONAL CHIN COOK
Full Title:  Regional Chinese Cooking
Last Reviewed:2/9/2015

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 287.6

Catalog Description:

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:

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: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: Major Applicable Course

COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:

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

        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

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:

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%
Worksheets
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 0 - 0%
None
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%
None
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:

Instructor prepared materials

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