CULN 222 - Asian/Pacific Cuisine

Institution:

Kapiolani Community College

Subject:

Description:

2 hours lecture, 26 hours lab per week for 8 weeks Prerequisite(s): A grade of "C" or higher in CULN 130 or a grade of "C" or higher in FSHE 11 Recommended Preparation: A grade of "C" or higher in CULN 240 or a grade of "C" or higher in FSHE 20Comment: CULN 222 was formerly FSHE 216. CULN 222 focuses on basic classical Asian/Pacific cookery techniques that have evolved into the culinary concepts and flavors utilized in Pacific Rim and Hawai'i Regional cuisine. Through the production of the contemporary menu, students learn about cooking techniques, specialty ingredients, seasonal foods, spices, and herbs. Lecture topics include Asian/Pacific history, culture, philosophy, and geographical influences on Hawai'i's menus.Upon successful completion of CULN 222, the student should be able to: Produce appetizers, salads, soups, entrees, side dishes, and desserts using specialty cooking methods and various Asian and Pacific techniques. List cooking methods, procedures, preparation techniques, and evaluate various Asian or Pacific stocks, soups, sauces and stir fried dishes in terms of flavor, taste, and quality. Identify, use, and evaluate the quality of herbs, spices, oils, vinegars, condiments, and ingredients used in Asian and Pacific recipes. Prepare vegetable, meat, fish, and poultry utilizing specialty cutting techniques. Use and maintain specialized tools and utensils including woks, steamers, cleavers, to prepare Asian and Pacific menus. Identify, prepare, and evaluate the quality of seasonal fruits, vegetables, starches, legumes, and grains used in Asian and Pacific recipes. Discuss the influence of food history, culture, philosophy, and geography as reflected in Asian and/or Pacific menus. Discuss and evaluate the historical and cultural influences that have led to the current development of Pacific Rim and Hawai'i Regional cuisines. Set-up a basic miseenplacethatmeetsmise en place that meets industry standards. Demonstrate professionalism, including teamwork, work ethics, positive attitude, responsibility, and dress and grooming, as required by industry standards. Apply safety, sanitation, and maintenance guidelines for handling culinary tools, kitchenware, and equipment as required by program operating procedures and government regulations. Demonstrate appropriate hygiene, work habits, food handling techniques, safety and sanitation procedures in the production and service of food to the public, as mandated by the State of Hawai'i's Board of Health. Upon completion of CULN 222, the student will achieve the following student learning outcomes: Use specialty knives, tools, and equipment to produce Asian or Pacific menus. Apply fundamental Asian or Pacific cooking principles and preparation techniques. Operate and maintain kitchen equipment and tools that meet sanitation and safety codes. Apply safety, sanitation, handling, operation, and maintenance guidelines for handling culinary tools, kitchenware, and equipment as required by standard program operational procedures. Discuss the value of culinary cultural diversity that will allow students to relate to the international food industry. Practice ethical behaviors in personal and professional situations. Practice appropriate grooming and dress that reflect the mature work attitude in accordance with industry standards. Apply the experience of service learning to both personal and academic development by becoming involved in community service activities.

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

kapiolani.hawaii.edu/page/home

Phone Number:

(808) 734-9000

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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