SRJC Course Outlines

7/25/2024 3:09:11 AMCUL 265.1 Course Outline as of Summer 2011

Inactive Course

Discipline and Nbr:  CUL 265.1Title:  BASIC JAPANESE CUISINE  
Full Title:  Japanese Cuisine 1
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 265.1

Catalog Description:
Untitled document
Introductory class in preparation of basic Japanese dishes with emphasis on techniques, seasoning and presentation.


Recommended Preparation:
Basic cooking knowledge.

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Introductory class in preparation of basic Japanese dishes with emphasis on techniques, seasoning, and presentation.
(Grade or P/NP)

Recommended:Basic cooking knowledge.
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:
Untitled document
The student will
1. Identify the cultural and historic background of common Japanese foods
  and methods of preparation.
2. Describe authentic Japanese foods and ingredients used in common
  Japanese dishes.
3. Practice distinctive Japanese manner of food presentation using
  specific dishes and bowls.

Topics and Scope
Untitled document
1.  Lecture
     a.  the history and development of Japanese foodstuffs and manner
         of preparation
     b.  explanation of various ingredients and their availability
     c.  traditional utensils and vessels are introduced and explained
         as to their usage and function
2.  Demonstration
     a.  manner of preparation - soaking, boiling, cutting, grinding,
     b.  use of different seasoning
     c.  cooking methods and presentation
3.  Food preparation by students-preparation of a variety of soups,
   noodles, rice dishes, meats, poultry, fish and vegetables.
4.  Evaluation
   Students and instructor will sample prepared foods and discuss
   various aspects of each menu item.

Untitled document
In class:
1.  preparation of the dishes
2.  evaluation of their methods of preparation and presentation
3.  tasting each dish and discussing the success of their effort
 Students are required to evaluate each lesson as to its success or
disappointment, use of new and unfamiliar ingredients, and instructor's
explanation and presentation.

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%
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%
Lab Work
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
60 - 80%
Class performances
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
10 - 25%

Representative Textbooks and Materials:
Untitled document
Recipes and handouts prepared by instructor.

Print PDF