SRJC Course Outlines

8/9/2022 1:19:02 AMCUL 270.1 Course Outline as of Summer 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 270.1Title:  THAI CUISINE  
Full Title:  Thai 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 Scheduled2.002 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:  CULT 270.1

Catalog Description:
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Professional chef presents lectures on distinctive food patterns and dietary customs of Thailand. Demonstration and hands-on preparation of Thai cuisine.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Professional Chef presents lectures on distinctive food patterns and dietary customs of Thailand. Demonstration and hands-on preparation of Thai cuisine.
(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 student will:
1.  Recognize unusual ingrediants indigenous to Thailand.
2.  Differentiate between Thai cooking & cooking of other Pacific Rim
   countries.
3.  Examine Thai customs as they relate to Thai eating patterns.
4.  Prepare four regional meals using ingredients that are indigenous to
   those regions.
5.  Identify and use Thai spices, herbs and other seasonings.
6.  Practice presentation techniques for each dish.
7.  Garnish each dish creatively and appropriately as is the propensity
   of most Thai people.
8.  Practice a variety of cooking techniques.
9.  Evaluate new flavor principles that can be used to adapt western
   recipes using Thai ingredients.

Topics and Scope
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In this Thai cooking class, the student will examine Thai cooking,
distinguishing Thai ingredients as available here in the West.  They
will prepare four traditional meals with a focus on taste and pre-
sentation.  Lectures will emphasize the origins of Thai cuisine based on
different social customs, geography within the country, and religious
practices.
1. Thai ingredients:
  a. lemon grass
  b. dried shrimp paste
  c. Laos powder
  d. tamarind
2. Thai Cooking Customs
3. Cooking Techniques
  a. steaming
  b. grinding of spices
  c. stir-frying
  d. deep frying
4. Garnishing and plate presentation

Assignments:
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1. Restaurant menu and/or Thai cookbook assignment.
2. Practical lab work on various Thai cooking techniques.
3. Evaluate and critique recipes.

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 - 25%
LAB WORK
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
60 - 80%
Preparation and evaluation of cooked recipes.
Exams: All forms of formal testing, other than skill performance exams.Exams
0 - 0%
None
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 25%
Attendance and participation, including clean up.


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

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