12/26/2024 5:10:31 AM	CUL 287.7 Course Outline as of Fall 2005	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 287.7	Title:  CHIN DIM SUM COOK
Full Title:  Chinese Dim Sum Cooking
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 287.7

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:

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)
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: Certificate Applicable Course

COURSE CONTENT

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

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-

ments.

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

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

Assignments:

1.  Students will reproduce demonstrated dishes during class.

2.  Instructor and students will taste and evaluate prepared dishes in

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, CLASS LAB PARTICIPATION
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 - 0%
None

Representative Textbooks and Materials:

various recommended texts displayed and discussed during class

Print PDF