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Master Course Outline
CA 241
Asian Cooking


Credits: 4
Clock Hours per Quarter: 70

AA Discipline:

Lecture Hours:10    Lab Hours:60


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.

  • 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

  • Syllabi Listing See ALL Quarters
    Course
    Year Quarter
    Item
    Instructor  
    CA 241
    Winter 2013
    1269
    Jay Entrikin


    Two Year Projected Schedule

    Year One* Year Two**
    Fall
    Winter
    Spring
    Summer
    Mini 
    Fall
    Winter
    Spring
    Summer
    Mini
     
    X
     
    X
     
     
    X
     
    X
     

    *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.