SRJC Course Outlines

7/15/2024 7:07:47 AMCUL 287.7 Course Outline as of Fall 2005

Changed Course

Discipline and Nbr:  CUL 287.7Title:  CHIN DIM SUM COOK  
Full Title:  Chinese Dim Sum Cooking
Last Reviewed:6/18/2001

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 287.7

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
Intermed instruction in the preparation of Chinese appetizers, incl: egg rolls, wontons, potstickers & steamed buns. (CR/NC option) (Repeat Code 4) Cost: $45.00.
(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: Certificate Applicable Course


Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Employ the knowledge and skills of the basic principles and techniques
used in dim sum cooking, and freely adjust, invent, and build upon
them to create endless variety.
The student will be able to:
1.  Recall the historical background of dim sum and tea house establish-
2.  Identify the different catagories of tea and practice the proper
way of brewing tea.
3.  Apply the basic principles and techniques of the making of the dough
or wrapper and fillings, and incorporate these into student creations.
4.  Practice the proper ways of steaming, braising, frying, deep frying,
and baking.
5.  Appraise the dim sum when dining out.

Topics and Scope
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1. The background and development of Chinese tea house and dim sum food.
2.  On drinking tea and its etiquette.
3.  Usage and care of the Chinese equipment and tools.
4.  Various classic wraps and fillings for making dim sum.
5.  Ingredients and condiments.
6.  Table etiquette and food service.
7.  Food preparation:  dim sum, rice and noodles, fresh and preserved
vegetables, dessert, and beverages

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1.  Students will reproduce demonstrated dishes during class.
2.  Instructor and students will taste and evaluate prepared dishes in
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%
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, CLASS LAB PARTICIPATION
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
0 - 0%

Representative Textbooks and Materials:
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various recommended texts displayed and discussed during class

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