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CUL 110 Asian Cuisine
Credit Hours:  1
Effective Term: Fall 2012
SUN#: 
AGEC: None
 Credit Breakdown: 1 Lecture
Times for Credit: 1
Grading Option: A/F
Cross-Listed:


Description: Discover the unique flavors, ingredients, and culinary traditions of Asian cuisine through this hands-on class. Appreciate the differences between Chinese, Japanese, Thai, and Vietnamese cooking ingredients and techniques. Learn to make your favorite Asian appetizers, soups, entrees, and desserts.

Prerequisites: N/A

Corequisites: N/A

Recommendations: Culinary Arts Advisory Committee recommends an expansion of course offerings.

Measurable Student Learning Outcomes
1. (Knowledge Level) Identify ingredients ubiquitous to Asian cuisine; various market forms of ingredients; recognize the different ingredients and flavors unique to the cuisines of China, Japan, Thailand, Vietnam, and the Pacific Rim.
2. (Application Level) Prepare a variety of appetizers, soups, salads, entrees, and desserts by completing an instructor created menu.
3. (Analysis Level) Evaluate through the use of a rubric the preparation and presentation of the foods prepared for visual appearance, taste, and texture.
4. (Comprehension Level) Using a pre- and post-test, assess comprehension of cooking terms, ingredients, and menu items.
Internal/External Standards Accreditation