8/31/2024 8:21:20 PM |
| Changed Course |
CATALOG INFORMATION
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Discipline and Nbr:
CUL 287.6 | Title:
REGIONAL CHIN COOK |
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Full Title:
Regional Chinese Cooking |
Last Reviewed:2/9/2015 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | 1.00 | Lecture Scheduled | 1.50 | 8 max. | Lecture Scheduled | 12.00 |
Minimum | 1.00 | Lab Scheduled | 2.00 | 4 min. | Lab Scheduled | 16.00 |
| Contact DHR | 0 | | Contact DHR | 0 |
| Contact Total | 3.50 | | Contact Total | 28.00 |
|
| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 24.00 | Total Student Learning Hours: 52.00 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade or P/NP
Repeatability:
04 - Different Topics
Also Listed As:
Formerly:
CULT 287.6
Catalog Description:
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Distinctive foods, food patterns, and customs as related to gourmet, regional, national, and international cuisines.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Intermediate instruction in the preparation of representative foods from 4 major styles of Chinese cuisine.
(Grade or P/NP)
Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:04 - Different Topics
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:
Not Certificate/Major Applicable
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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1. Provide student with knowledge of basic regional influences in
Chinese cooking and exploring the four regional specialties.
a. Classify Chinese cooking by four major styles:
northern, which revolves around the cuisine of the capital
city of Beijing and the Shandong province; eastern or coastal,
influenced by the cities of Shanghai and Hangzhou; southern
or cantonese, the type of Chinese food first brought to the
U.S.; and western, home of spicy food from Sichuan and Hunan.
b. Employ the use of basic techniques rather than exotic
ingredients.
c. Easily prepare the best of Chinese food from Beijing, Shanghai,
Sichuan, and Guangzhou, and enjoy the mastered skills in the
process.
d. Identify the different cultural traditions and table etiquette
of the four major regions.
Topics and Scope
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Introduction to the regional influences and its development:
1. methods and techniques of regional differences
2. equipment used in different regions
3. ingredients and condiments distinction
4. meal plan and service
5. cultural traditions
6. food preparation: soups, poultry, meat, seafood, vegetables, rice
and noodles, dessert, tea, and wine
Assignments:
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1. Students reproduce the demonstrated dish during class hour.
2. Tasting and evaluation of reproduced dishes after lab hour.
3. Weekly home cooking assigments and evaluation reports.
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 | |
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving 0 - 0% |
Homework problems | |
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations 0 - 50% |
Class performances | |
Exams: All forms of formal testing, other than skill performance exams. | Exams 0 - 0% |
Completion | |
Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category 0 - 50% |
ATTENDANCE | |
Representative Textbooks and Materials:
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