CAH 172 – Gourmet Asian Cooking
COURSE INFORMATION:
Title:
Prerequisites:
Credit Hours:
Date class
begins:
Date class ends:
Lecture Meets:
Lab Meets:
Meeting Day/Time:
Last Day to Withdraw:
Delivery Type:
Lecture Location:
Lab Location:
Course Web Address:
Gourmet Asian Cooking
n/a
2 credits = .5 hour lecture + 3 hour lab
n/a
Lecture & lab
Hutchison Institute of Technology rm 100A
n/a
n/a
INSTRUCTOR INFORMATION:
Instructor Name:
Office Location:
Office Telephone:
Facsimile:
Office Hours:
Email Address:
Faculty Web Site:
Academic Program Area:
Dean’s Office Telephone:
455- 2909
Culinary Arts
Dr. Caulfield 455-2850
HUTCHISON FIRE ALARM/DRILL POLICY:
In the event of fire alarm activation, TVC students must adhere to all rules of the high school in
regards to drill policy. TVC students meet in their program’s designated assembly area. Culinary
Arts students will assemble outside of the culinary loading dock, against the running track in
front of the electrical boxes. Your instructor will take roll and decide whether to stay in the
designated assembly area or move to the U-Park gymnasium (temperature driven), release you
for a break to return at a given time, or release you for the remainder of the class session.
Do not go to your vehicle or leave the campus area until you have checked-in with your
instructor and you have received the ok.
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COURSE READINGS & MATERIALS:
Course Textbook: CAH 172 Asian Cookery Book – UAF Bookstore
Supplementary Readings:
Required Supplies:
Tools: Program approved complete knife kit and uniforms
Uniform: Establish minimum requirement for kitchen safety
Chef Coat, check pants, black non-slip kitchen shoes, white chef hat, white apron, proper
under garments, limited make-up and jewelry (wedding ring and 1 stud earring per
earlobe). *Always have thermometer, sharpie, and pen.
No ball-caps, non-uniform chef clothes, facial studs or piercings, tongue piercings while
on line or in view of public, no dangling earrings. These are safety and sanitation issues.
COURSE DESCRIPTION:
Students will learn preparation and service of Asian dishes. The study and use of proper cooking
methods will be emphasized. Students prepare and enjoy a full meal during each class session.
GENERAL DESCRIPTION OF GOALS:
This course will provide the student with a tour of Asian countries through their cuisine. Students
will learn what makes Asian cuisine so diverse and so unique
STUDENT LEARNING OUTCOMES/OBJECTIVES:
Upon completion of this course students will be able to:
Discuss various cuisines of Asian countries
Prepare a wide variety of dishes from numerous Asian countries.
Contrast the cuisines of Asian countries and what makes each one unique.
Identify typical Asian condiments, seasonings and flavors related to cooking.
DISABILITIES SERVICES:
UAF has a Disability Services office that operates in conjunction with the College of
Rural and Community Development's (CRCD) campuses and UAF’s Center for Distance
Education (CDE). Disability Services, a part of UAF’s Center for Health and Counseling,
provides academic accommodations to enrolled students who are identified as being
eligible for these services.
If you believe you are eligible, please visit http://www.uaf.edu/chc/disability.html on the
web or contact a student affairs staff person at your nearest local campus. You can also
contact Disability Services on the Fairbanks Campus at (907) 474-7043, fydso@uaf.edu.
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SUPPORT SERVICES:
TVC’s Learning, Math, and Writing Centers can help you achieve educational success. The staff
in these centers provides drop-in assistance with basic math, reading, writing and computer
skills. They offer a friendly, supportive learning environment.
Detailed information about these services are in the Student Handbook, College Catalog, and
online. Links to these resources are located at http://www.tvc.uaf.edu/lc/index.html
COURSE POLICIES:
1. Attendance: Attend every lecture and lab session. Students with more than two tardy or
absence could be asked to drop the course.
2. Instructor reserves the right to withdraw a student not in compliance with program policy.
3. Any student who misses a class has assumed the responsibility to gather the information
covered in class and the assignment for the following class.
Classmate
________________
________________
Phone
________________
________________
E-mail
________________
________________
4. Expected Classroom Behavior:
 Arrive prepared, on-time, with homework completed and previous lessons reviewed
 Participate in the entire class, including individual and small group/ partner activities
 Respect all of those in the kitchen at all times
 Adhere to the “rules of the kitchen” as described in class
 No cell phone use in class.
5. STUDENT RESPONSIBILITIES--METHODS OF LEARNING:
 Reading and studying the textbook
 Contributing to discussions by asking questions and taking notes in lecture
 Using lab time effectively
 Completing all assigned class work and homework
INSTRUCTIONAL METHODS & EVALUATION:
1. Reading Assignments
2. Demonstrations
3. Product Critique
4. Lectures and Videos
5. Workbook Assignments
6. Ongoing Feedback
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update MTR 01/10
GRADING STRUCTURE:
Grading Policy
Attendance
50%
Participation
30%
Skill Mastery
20%
This is a Pass/Fail Class and a passing grade will be 70%
After three (3) classes missed it is recommended that the student withdraw or the teacher has the
option to withdraw the student.
Note: by participation I mean cleaning up after, as well as before, as needed. Failure to
participate in this aspect of the course will be the primary determining factor in failing this
course.
COURSE CALENDAR & CLASS ASSIGNMENT SCHEDULE:
Wee
k
1
Topic Covered
2
Overview of class including sanitation, ingredients, use of equipment, utensils, and
tour of facility.
India I
3
Thailand
4
Sri Lanka
5
Singapore
6
Philippines
7
Malaysia
8
Indonesia
9
India II
10
Korea
11
China
12
Combo of Favorites
The schedule is a projected progression of the class and subject to change
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