SRJC Course Outlines

8/9/2022 1:43:09 AMCUL 287.5 Course Outline as of Spring 2012

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 287.5Title:  BAS TECH-CHIN COOK  
Full Title:  Basic Techniques of Chinese Cooking
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 287.5

Catalog Description:
Untitled document
Demonstration and hands on preparation of Chinese dishes with an emphasis on the selection of ingredients and fundamental cutting and cooking techniques.  Emphasis on healthy, low salt, low fat dishes such as steamed fish, stirfry vegetables, poached chicken and barbeque pork.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Demonstration and hands on preparation of Chinese dishes with an emphasis on the selection of ingredients and fundamental cutting and cooking techniques.  Emphasis on healthy, low salt, low fat dishes such as steamed fish, stirfry vegetables, poached chicken and barbeque pork.
(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:
Untitled document
Knowledge and skills of the most basic techniques used in Chinese
cooking, readily adapting to a greater variety of foods availability.
1. Analyze the background of Chinese cuisine and its history in America.
2. Recognize the need to choose and buy the freshest possible ingredients.
3. Practice efficient ways of handling, washing and refrigerating
  ingredients.
4. Evaluate the use of ingredients and seasonings in terms of diversity,
  true flavor and visual appeal.
5. Demonstrate the Chinese method of steaming, poaching, stirfrying,
  braising, barbecuing and deepfrying methods.
6. Identify of healthy Chinese dishes, particularly those which are in
  low fat.  Use of flavor-enhancing ingredients other than salt.

Topics and Scope
Untitled document
1.  History of Chinese cuisine.
2.  Diet and health.
3.  Introduction to Chinese cooking.
4.  Food selection.
5.  Preliminary preparation of ingredients.
6.  Cutting methods.
7.  Use of ingredients.
8.  Seasonings.
9.  Cooking methods.
10. Service.
11. Food preparation:  soups, entrees, vegetables, desserts, tea and
wine, rice and noodles.

Assignments:
Untitled document
1.  Students reproduce the demonstrated dishes during lab time.
2.  Tasting and evaluation of reproduced dishes during class.
3.  One written evaluation of a Chinese dinner prepared at home.
4.  Summarize handouts.

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
40 - 50%
Lab reports
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
40 - 50%
Class performances
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 - 20%
ATTENDANCE AND PARTICIPATION


Representative Textbooks and Materials:
Untitled document
Handouts prepared by instructor.

Print PDF