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Official Course
Description: MCCCD Approval: 4-23-2002 |
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FON184
2002 Fall – 2011 Fall |
L+L
3.0 Credit(s) 5.0 Period(s) 4.4 Load Occ |
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Pacific
Rim Cuisine |
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Local and gourmet Pacific Rim food preparation applied to
restaurants. Overview of principles of sanitation and safety. Explores
history and customs, serving styles, and preparation techniques of foods
unique to Pacific Rim cultures. Emphasis on practical cooking experiences in
a restaurant kitchen. Cultures to include, but not limited to Chinese,
Japanese, Thai, Korean, and South Pacific islands. Prerequisites: None. |
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Go to Competencies Go to Outline
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MCCCD
Official Course Competencies: |
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FON184 2002
Fall – 2011 Fall |
Pacific Rim Cuisine |
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1.
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Apply sanitation and safety principles to restaurant
cooking. (I) |
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2.
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Describe the food-related history, customs, and geography
of selected cultures. (II) |
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3.
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Use basic culinary terms unique to Pacific Rim cultures.
(III) |
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4.
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Locate, interpret, and evaluate cookbooks and recipes for
selected cultures. (IV) |
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5.
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Locate, interpret, convert, test, standardize, and
implement recipes for Pacific Rim foods. (IV, V) |
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6.
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Apply recipe costing for Pacific Rim foods. (V) |
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7.
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Locate sources of ingredients for Pacific Rim foods. (VI) |
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8.
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Identify and use ingredients unique to selected cultures.
(VI) |
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9.
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Plan for preparation, and prepare in quantity meals of
selected cultures. (VII, VIII) |
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10.
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Present and serve Pacific Rim restaurant meals in a
typical cultural style. (IX) |
Go to Description Go to top of
Competencies
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MCCCD
Official Course Outline: |
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FON184 2002
Fall – 2011 Fall |
Pacific Rim Cuisine |
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I. Restaurant Kitchen
Sanitation and Safety Principles A. Personal hygiene and
safety B. Safety and cleanliness
in the work environment II. Food-Related Cultural
Background A. History B. Customs C. Geography III. Culinary Pacific Rim
Terminology IV. Cultural Cookbooks and
Recipes A. Sources B. Reading and interpreting
C. Evaluating V. Pacific Rim Recipe Use A. Conversions 1. Units of measure 2. Quantities B. Recipe testing and
standardizing C. Basic recipe costing VI. Ingredients Unique to
Cultures A. Sources B. Identification and
functions VII. Setting Up the Mise en Place (Preparation) VIII. Quantity Preparation A. Unique equipment and
utensils B. Preparation techniques 1. Staple foods 2. Unique regional dishes 3. Restaurant-quality meals
IX. Serving Styles A. Essential equipment B. Table settings and
decorations C. Special condiments and
garnishes D. Ceremonial customs E. Proper eating etiquette |