Butler Community College Luis M. Pena Science, Technology, Engineering, and Revised Summer 2021 Math Division Implemented Fall 2021
COURSE OUTLINE Cuisines of Asia
Course Description CA 232. Cuisines of Asia. 3 hours credit. Prerequisite: CA 220 and HM 101 both with a C or better. This course will enable the student to prepare, taste, serve, and evaluate traditional and regional dishes of Asia. The student will learn the ingredients, flavor profiles, preparations, and techniques representative of the cuisines from China, Korea, Japan, Vietnam, Thailand, Indonesia, India, and Pakistan. The student will reinforce skills in sanitation, basic cooking principles and methods, knife skills, safe food handling, safe equipment handling, and preparing meals for commercial consumption. The student will engage in multiple areas of basic cooking and meal preparations.
Required Materials For complete material(s) information, refer to https://bookstore.butlercc.edu
Butler-Assessed Outcomes The intention is for the student to be able to do the following: 1. Demonstrate Asian cooking principles and methods. 2. Demonstrate sanitary and safe food preparation.
Learning PACT Skills that will be developed and documented in this course Through involvement in this course, the student will develop ability in the following PACT skill area(s): Technology Skills • Discipline-specific technology - Through the production of recipes, the student will develop a working knowledge of how to follow recipes and prepare Asian food items.
Major Summative Assessment Task(s) These Butler-assessed Outcome(s) and Learning PACT skills will be demonstrated by the following: 1. Planning, preparing, delivering, and analyzing course specific Asian items.
Skills or Competencies These actions are essential to achieve the course outcomes: 1. Define, explain, and demonstrate Asian food cooking methods. 2. Prepare and present Asian items.
CA 232 Cuisines of Asia 1 Learning Units I. Asian cuisine A. Traditional methods B. Contemporary influences C. Modern interpretation and implementation
II. Sanitation and safety A. Food handling and preparation B. Food storage C. Prevention of cuts, burns, and fires D. Prevention of strains and injuries from lifting
III. Tools and equipment A. Woks and pans B. Ovens and tandoors C. Knives and cleavers
IV. Basic cooking principles A. Heat and food B. Methods of cooking C. Art of seasoning and flavoring
V. Mise en Place A. Kitchen planning and organizing B. Asian knife cuts C. Basic cooking and flavoring
VI. Chinese cuisines A. Cantonese cuisine B. Szechuan cuisine C. Mandarin cuisine D. Beijing cuisine E. Hunan cuisine F. Shanghai and East China cuisine
VII. Korean cuisine A. North vs. South B. Kimchi and pickles C. Korean barbeque
VIII. Japanese cuisine A. Sushi and sashimi B. Traditional vs. modern influences
CA 232 Cuisines of Asia 2 IX. Vietnamese cuisine A. Traditional cuisine B. The French influence C. Pho and soups D. Bahn Mi and baked goods
X. Thai cuisine A. Thai curries B. Rice and noodles
XI. Indonesian cuisine A. Traditional and modern influences B. Peanut and coconut sauces
XII. Vegetables A. Control of quality changes during cooking B. Vegetable handling
XIII. Indian and Pakistani cuisine A. Cultural and religious divide B. Curries C. Naan and other breads D. Chaat and street food E. Vegetarian food
Learning Activities Learning activities will be assigned to assist the student to achieve the intended learning outcome(s) through individual and team projects, demonstrations, case studies, and other activities at the discretion of the instructor.
Grade Determination The student will be graded on assessment tasks and learning activities. Grade determinants may include the following: weekly projects, quizzes, unit tests, full participation in all group learning activities, and other methods of evaluation at the discretion of the instructor.
CA 232 Cuisines of Asia 3