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Master
Course Outline
CA 241
Asian Cooking
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| Credits: 4 |
Clock Hours per Quarter: 70
AA Discipline:
Lecture Hours:10
Lab Hours:60
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Description
Learn techniques and cooking methods for a variety of dishes from regions throughout Asia. Students will explore both traditional and contemporary applications for various ethnic dishes from these regions. Prerequisite: CA 120. |
Intended Learning Outcomes
Develop an understanding of Asian culture and its influence on the various cuisines.
Prepare traditional recipes and presentations from China, India and Southeast Asia.
Demonstrate knowledge of and prepare Chinese Regional Cooking.
Demonstrate knowledge of and prepare Foods of Southeast Asia.
Demonstrate knowledge of and prepare Foods of India.
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Course Topics
Chinese Gastronomy
Regional Chinese cooking
Dim Sum and Sushi
Japanese and Korean cooking
Ingredients and specialties in Asian cooking
Ingredients and specialties in Indian cooking
Effects of culture, diaspora and immigration on the development of local cuisines.
Platter presentations for informal and formal occasions
Platter presentations for buffet and family style service applications
Safety and sanitation techniques applied in the commercial kitchen.
Teamwork and time management in a production environment
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Syllabi
Listing
See ALL Quarters
| Course |
Year
Quarter
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Item
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Instructor |
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| CA 241 |
Winter 2013 |
1269 |
Jay Entrikin |
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Two Year Projected Schedule
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One* |
Year
Two** |
Fall |
Winter |
Spring |
Summer |
Mini |
Fall |
Winter |
Spring |
Summer |
Mini |
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X
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X
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*If fall quarter starts on an odd year (2003, 2005, etc.), it's Year One.
**If fall quarter starts on an even year (2002, 2004, etc.), it's Year Two.
printable version
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