|5/29/2023 10:54:05 AM||
|Discipline and Nbr:
|Units||Course Hours per Week|| ||Nbr of Weeks||Course Hours Total
|Maximum||3.00||Lecture Scheduled||2.00||17.5 max.||Lecture Scheduled||35.00
|Minimum||1.50||Lab Scheduled||4.00||8 min.||Lab Scheduled||70.00
| ||Contact DHR||0|| ||Contact DHR||0
| ||Contact Total||6.00|| ||Contact Total||105.00
| ||Non-contact DHR||0|| ||Non-contact DHR Total||0
Title 5 Category:
AA Degree Applicable
Grade or P/NP
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
| ||Total Out of Class Hours: 70.00||Total Student Learning Hours: 175.00||
Knowledge of distinctive foods, eating habits, holiday customs, and traditions of many cultures. Preparation of representative foods with emphasis on identification of ingredients, comparison of cuisines, application of flavor principles to creative cooking, and artistic presentation of food.
Interest in other cultures and/or cooking.
Limits on Enrollment:
Schedule of Classes Information
Knowledge of distinctive foods, eating habits, holiday customs & traditions of many cultures. Preparation of representative foods with emphasis on identification of ingredients, comparison of cuisines, application of flavor principles to creative cooking & artistic presentation of food.
(Grade or P/NP)
Recommended:Interest in other cultures and/or cooking.
Limits on Enrollment:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
Not Certificate/Major Applicable
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
|CSU GE:||Transfer Area|| ||Effective:||Inactive:
|IGETC:||Transfer Area|| ||Effective:||Inactive:
1. Explore the distinctive foods in a variety of different cuisines.
2. Develop a vocabulary of common terms, including foods, utensils,
and clothing, related to each cuisine.
3. Apply flavor principles from each cuisine to creative cooking.
4. Participate in the preparation of 1-3 foods in each cuisine.
5. Taste foods prepared in class and evaluate according to standard
6. Recognize country of origin when given names of distinctive
7. Report on the customs and distinctive foods of one country or
cuisine and demonstrate two foods from that country.
8. Practice preparing foods in each cultural foods unit at home.
9. Relate similarities of different cuisines.
10. Recognize cost of preparing foods from different cultures and
compare with cost of American foods.
11. Plan foods to be prepared on time for buffet and artistic
presentation of each dish.
Topics and Scope
1. Identify terms, distinctive dishes, and ingredients used in
2. Practice good sanitation and correct food preparation techniques
in hands-on preparation of foods in each cuisine.
3. Share personal experiences from travel in foreign countries and
and personal knowledge.
4. Participate in guest demonstrations of Japanese, Chinese,
Indonesian, Phillipine, Mexican, Swiss, Indian, or American Indian
5. Develop skills in the preparation of foreign and other distinctive
6. Research the habits, customs, foods, traditions, and terms associated
with one country and report to the class during a demonstration of two
foods from the country.
7. Prepare materials for class use on one country or cuisine.
8. Participate in the preparation and tasting of foods from:
a. Oriental cuisines: Japanese, Chinese, Indonesian, Thai,
b. European cuisines: French, Italian, German, Swiss, Scandinavian
c. Mexican cuisine
d. American cuisines: American Indian, Creole, Soul, Penn. Dutch
e. miscellaneous cuisines: Greek, Hungarian, Indian, Russian,
African, Moroccan, Middle Eastern, Jewish, Romanian,
English, Irish, Chilean, Panamanian, New Zealand, and
other cuisines as time permits
9. Evaluate performance of self and others in the preparation of foods
1. Thoroughly research one country of your choice on the food habits,
distinctive foods and utensils, customs, and holiday traditions of
the country. Select five dishes, representative of a meal from the
country, and prepare two of these dishes in a class demonstration;
or plan the recipes for the entire class to prepare and present the
lecture, terms, and questions for that class day.
2. Prepare five home experiences, one for each of the five units
(Oriental, European, Mexican, American, and miscellaneous) at home.
Write up the experience including comments from guests, cost of
ingredients, recipe used, recommended changes, and a personal evaluation
of your performance.
3. Take-home quizzes (objective and essay questions).
4. Research the distinctive foods, habits, customs, and traditions
of one cuisine in each of the five units, and summarize in a 2-page
5. Locate and bring to class visual aids for class presentation and
the International Smorgasbord when presented.
6. Prepare a bulletin board on one country of your choice.
7. Read supplementary articles provided by the instructor.
8. Make up labs missed by preparing a dish from that cuisine and
bringing to class to share during the buffet.
9. Bring recipe books, artifacts from the country, money, maps, books
appropriate for each cuisine as scheduled in the tentative schedule.
10. Prepare a notebook consisting of lecture notes, terms and questions,
recipes for each country, and additional recipes and articles collected
during the semester.
Methods of Evaluation/Basis of Grade.
Representative Textbooks and Materials:
|Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.||Writing
0 - 0%
|This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course.
|Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.||Problem Solving
10 - 25%
|Homework problems, Lab reports, Quizzes, Exams, SPECIAL EVENTS AS NECESSARY||
|Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.||Skill Demonstrations
25 - 55%
|Class performances, Field work, Performance exams||
|Exams: All forms of formal testing, other than skill performance exams.||Exams
10 - 35%
|Multiple choice, True/false, Matching items, Completion, ESSAY QUESTIONS||
|Other: Includes any assessment tools that do not logically fit into the above categories.||Other Category
5 - 30%
|NOTEBOOK, ATTENDANCE, ATTITUDE, GROUP WORK, COOPERATIVE ABILITY AND EFFORT||
materials prepared by instructor supplemented by:
FASCINATING FOODS, Mary McDevitt
ILLUSTRATED GUIDE TO FOREIGN AND FANCY FOODS, Mary Kramer
HERITAGE COOK BOOK, Better Homes and Gardens
EASY BASICS FOR INTERNATIONAL COOKING, Sunset
BETTY CROCKER'S INTERNATIONAL FOODS COOK BOOK
MEALS WITH A FOREIGN FLAIR, Better Homes and Gardens