Holy Angel University College of Hospitality and Tourism Management Angeles City Course Outline and Learning Plan Faculty: Saira L. Yap Course Title: Asian Cuisine Course Code: CASIANCUI Number of Units: 4 UNITS Contact Hours per Week: 4 HOURS Pre-requisite subject/s: CSTARCH Course Content: Course Content/Subject Matter Resource Materials Timetable 1 Course Overview, Objectives, Grading Samoray, A. (2016). Principles of food System, Requirements, Projects and safety, sanitation & hygiene. Manila: References. Unlimited Books Library Services & Review Food Safety and Sanitation Publishing. 2 Familiarization of Kitchen Tools and Gisslen, W. (2016). Essentials of Equipment professional cooking. Hoboken, New Review of the Basic Cooking Principles Jersey: John Wiley. Product/ Ingredient Identification 3 Introduction to and importance of Gastronomic Koehne, H. & Trafford, S. (2012). Food Cuisine lover’s guide to the world: experience History of the movement of classical cooking the great global cuisines. Australia: to modern cooking Lonely Planet. 4 History of Asian cuisine Timothy, D. (2016). Heritage cuisine: Ingredients and techniques used in traditions, identities and tourism. preparation and Cooking of Asian Cuisine London: Routledge. 5 Chinese Cuisine Tan, C. (2012). Chinese heritage Chinese Food culture and heritage cooking. Malaysia: Marshall Cavendish Chinese ingredients, techniques, differences Cuisine. and influences Regional Chinese Cuisine 6 Indian cuisine Solomon, C. (2016). The complete Asian Indian Food Culture and Heritage cookbook. Australia: Hardie Grant Indian ingredients, techniques, differences Books. and influences 1st Semester, S.Y. 2017- 2018 CASIANCUI | 1 Holy Angel University College of Hospitality and Tourism Management Angeles City 7 Indonesian Cuisine Solomon, C. (2016). The complete Asian Indonesian Food Culture and Heritage cookbook. Australia: Hardie Grant Indonesian ingredients, techniques, Books. differences and influences 8 Iraqi Cuisine Solomon, C. (2016). The complete Asian Iraqi Food Culture and Heritage cookbook. Australia: Hardie Grant Books. MIDTERM EXAM 10 Korean Cuisine Solomon, C. (2016). The complete Asian South Korea Culture and Heritage cookbook. Australia: Hardie Grant Books. 11 Malaysian cuisine Zahara, R. (2012). Malay heritage cooking. Singapore: Marshall Cavendish Malaysian Culture and Heritage Cuisine. 12 Arabian Cuisine Heyman, P. (2012). International cooking: a culinary journey. Boston, MA: Arabian Culture and Heritage Prentice Hall. 13 Thai Cuisine Solomon, C. (2016). The complete Asian cookbook. Australia: Hardie Grant Thailand Culture and Heritage Books. 14 Japanese Cuisine Rath, E. (2016). Japan’s cuisines: food, place and identity. London: Reaktion Japanese Culture and Heritage Books. Japanese ingredients, techniques, differences and influences 15 Mongolian Culture and Heritage Solomon, C. (2016). The complete Asian cookbook. Australia: Hardie Grant Mongolian ingredients, techniques differences Books. and influences 16 Vietnamese Cuisine Solomon, C. (2016). The complete Asian cookbook. Australia: Hardie Grant Vietnamese Culture and Heritage Books. Vietnamese ingredients, techniques, differences and influences 1st Semester, S.Y. 2017- 2018 CASIANCUI | 2 Holy Angel University College of Hospitality and Tourism Management Angeles City 17 Singaporean Cuisine Solomon, C. (2016). The complete Asian cookbook. Australia: Hardie Grant Singaporean Culture and Heritage Books. Singaporean ingredients, techniques, differences and influences FINAL EXAM References: Koehne, H. & Trafford, S. (2012). Food lover’s guide to the world: experience the great global cuisines. Australia: Lonely Planet. Samoray, A. (2016). Principles of food safety, sanitation & hygiene. Manila: Unlimited Books Library Services & Publishing. Gisslen, W. (2016). Essentials of professional cooking. Hoboken, New Jersey: John Wiley. Timothy, D. (2016). Heritage cuisine: traditions, identities and tourism. London: Routledge. Tan, C. (2012). Chinese heritage cooking. Malaysia: Marshall Cavendish Cuisine. Solomon, C. (2016). The complete Asian cookbook. Australia: Hardie Grant Books. Zahara, R. (2012). Malay heritage cooking. Singapore: Marshall Cavendish Cuisine. Heyman, P. (2012). International cooking: a culinary journey. Boston, MA: Prentice Hall. Rath, E. (2016). Japan’s cuisines: food, place and identity. London: Reaktion Books. Websites: www.allrecipes.com www.foodnetwork.com www.food.com 1st Semester, S.Y. 2017- 2018 CASIANCUI | 3 .