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CUL 110 Asian Cuisine
Credit Hours:  1
Effective Term: Fall 2017
SUN#:  None
AGEC: None  
Credit Breakdown: 1 Lecture
Times for Credit: 1
Grading Option: A, B, C, D, F
Cross-Listed:


Description: Discover the unique flavors, ingredients, and culinary traditions of Asian cuisine. 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: None

Corequisites: None

Recommendations: None

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. (CSLO 1)
2. (Application Level) Prepare a variety of appetizers, soups, salads, entrees, and desserts by completing an instructor created menu.(CSLO 1)
3. (Analysis Level) Evaluate through the use of a rubric the preparation and presentation of the foods prepared for visual appearance, taste, and texture. (CSLO 1)
4. (Comprehension Level) Using a pre- and post-test, assess comprehension of cooking terms, ingredients, and menu items.(CSLO 1)
Internal/External Standards Accreditation
None