12/8/2024 11:37:00 PM |
| Changed Course |
CATALOG INFORMATION
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Discipline and Nbr:
CUL 276.8 | Title:
JAPANESE CUISINE: OSAKA |
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Full Title:
Japanese Cuisine: Osaka |
Last Reviewed:11/14/2022 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | 1.00 | Lecture Scheduled | .50 | 17.5 max. | Lecture Scheduled | 8.75 |
Minimum | 1.00 | Lab Scheduled | 1.50 | 2 min. | Lab Scheduled | 26.25 |
| Contact DHR | 0 | | Contact DHR | 0 |
| Contact Total | 2.00 | | Contact Total | 35.00 |
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| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 17.50 | Total Student Learning Hours: 52.50 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade or P/NP
Repeatability:
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
Formerly:
CUL 275.16
Catalog Description:
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In this course students will explore cultural foods, historical food trends, and customs as related to gourmet, regional, national, and global cuisines. Students will prepare a variety of dishes common to the Japanese regional cuisine of Osaka.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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In this course students will explore cultural foods, historical food trends, and customs as related to gourmet, regional, national, and global cuisines. Students will prepare a variety of dishes common to the Japanese regional cuisine of Osaka.
(Grade or P/NP)
Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
Associate Degree: | Effective: | | Inactive: | |
Area: | | |
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CSU GE: | Transfer Area | | Effective: | Inactive: |
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IGETC: | Transfer Area | | Effective: | Inactive: |
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CSU Transfer: | | Effective: | | Inactive: | |
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UC Transfer: | | Effective: | | Inactive: | |
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C-ID: |
Certificate/Major Applicable:
Major Applicable Course
COURSE CONTENT
Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
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1. Prepare a variety of dishes common to the Japanese regional cuisine of Osaka using locally available products.
2. Utilize a variety of cooking techniques to prepare recipes while applying a working knowledge of sanitation and safety in a commercial kitchen.
Objectives:
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At the conclusion of this course, the student should be able to:
1. Define and describe the differences among global cuisine, regional cuisine, and national cuisine.
2. Utilize a variety of cooking techniques to prepare recipes.
3. Select and utilize appropriate cooking and service wares to prepare and serve recipes.
4. Select ingredients based on geographical location and climate and utilize them to prepare dishes common to a particular global cuisine.
5. Describe the eating patterns and lifestyles common to a particular global cuisine.
6. Discuss the historical influences of other countries and cuisines on a particular global cuisine.
7. Identify and describe the ways foods are used for nutritional, medicinal, and/or ceremonial/religious purposes.
Topics and Scope
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I. Definitions
A. National cuisine
B. Regional cuisine
C. Global cuisine
D. Cooking terminology
II. Styles of Cooking
A. Dry heat
B. Moist heat
C. Combination cooking
III. Cooking Equipment
A. Pots and pans
B. Ovens and stoves
C. Utensils
D. Serving bowls and platters
IV. Ingredients Based on Geographical Location and Climate
A. Fresh
B. Dried
C. Canned
D. Frozen
E. Seasonal
F. Herbs and spices
G. Oils and vinegars
V. Eating Patterns and Lifestyles
A. Vegetarian
B. Meat based diet
C. Stationary vs. mobile
D. Home cooking vs. prepared foods
E. Environmental and health-related considerations
VI. Historical Influences of Other Countries and Cuisines
A. Immigration
B. Politics/colonialization
C. Religion
D. Environment
E. Geography
F. Trade/commerce
VII. Foods Used for Specific Purposes
A. Nutritional
B. Medicinal
C. Ceremonial/religious
All topics are covered in the lecture and lab portions of the course.
Assignments:
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Lecture-Related Assignments:
1. Weekly reading (3-5 pages)
2. Keep a recipe journal
3. Cuisine worksheets (3-4)
Lab-Related Assignments:
1. Prepare weekly recipes
2. Weekly recipe evaluation worksheets
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 10 - 20% |
Cuisine worksheets | |
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving 0 - 0% |
None | |
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations 50 - 70% |
Preparing weekly recipes; weekly recipes evaluation worksheet | |
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 20 - 30% |
Recipe journal | |
Representative Textbooks and Materials:
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Instructor prepared materials.
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