SRJC Course Outlines

8/7/2022 9:20:37 AMCUL 221.40 Course Outline as of Summer 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 221.40Title:  PACIFIC RIM CUISINE  
Full Title:  Pacific Rim Cuisine
Last Reviewed:6/18/2001

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum.50Lecture Scheduled1.504 max.Lecture Scheduled6.00
Minimum.50Lab Scheduled2.004 min.Lab Scheduled8.00
 Contact DHR0 Contact DHR0
 Contact Total3.50 Contact Total14.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  12.00Total Student Learning Hours: 26.00 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  39 - Total 2 Times
Also Listed As: 
Formerly:  CULT221.40

Catalog Description:
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Professional chefs present theory, demonstrate techniques, supervise production and critique student production on a variety of foods.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Distinctive food patterns and customs of Pacific Rim countries as related to the Western palate and availability of Western ingredients.  Basic instruction in the preparation of meals incorporating Oriental ingredients and techniques with Western lifestyle.
(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:
Upon completion of the course, students will be able to:
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The students will:
1.  Prepare four 4-course meals including appetizer or first course,
   soup or salad, main and dessert.
2.  Prepare fish, poultry, meats, vegetables, starches, dairy products,
   and fruits.
3.  Identify and use a combination of Oriental and Western spices,
   herbs, and other seasonings.
4.  Place emphasis on the presentation of each dish.
5.  Practice a variety of cooking techniques: steaming, smoking, grilling,
   stir-frying, etc.
6.  Garnish each dish creatively and appropriately.
7.  Plan a Pacific Rim menu.
8.  Transform traditional Oriental technique and adapt to Western style
   of cooking.
9.  Evaluate new combinations of flavors and textures in menu items.
10. Recognize unusual ingredients indigenous to Pacific Rim cuisine
   such as taro, 5-star anise, seaweed, star fruit, fermented black
   beans.
11. Differentiate between Orietanl cooking and Pacific Rim cooking.

Topics and Scope
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In this Pacific Rim class, the student will incorporate traditional
Oriental ingredients and techniques with current Western style. They
will prepare balanced meals with a focus on taste and presentation.
Lectures will emphasize the difference between Eastern and Western cuisine
and the integration of both.

Assignments:
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1.  Class participation.
2.  Preparation of a Pacific Rim menu for one meal.
3.  Written evaluation of foods prepared with new combinations of
   flavors and textures.

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
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 - 15%
LAB WORK
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
55 - 75%
Class performances
Exams: All forms of formal testing, other than skill performance exams.Exams
5 - 15%
LAB PERFORMANCE
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 15%
THE STUDENT PREPARES A DISH AND ALSO PARTICIPATES IN THE EVALUATION OF SEVERAL DISHES.


Representative Textbooks and Materials:

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