Master Course Outline
CA 241
Asian Cooking


Credits: 4
Clock Hours per Quarter: 70

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 2017
    1269
    Jay Entrikin
    CA 241
    Winter 2016
    1269
    Jay Entrikin
    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.