Fall 2018 Syllabi

CUL.175.01

CUL.175.01

by David Hooper -
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COURSE SYLLABI

CUL 175 International Cuisine

COURSE CODE:

CUL 175-01

INSTRUCTOR:

Diane Newell, M.Ed., CPC

CREDIT HOURS:

3

CONTACT INFO.

Newelldianer@jccmi.edu

CONTACT HOURS

45

SEMESTER/YEAR:

FA2018

TYPE OF COURSE:

Lab

MEETING DAYS AND TIME: 

Wednesday: 4pm-8:50pm

MAIN OFFICE: 

Greenleaf Mansion: 247 S Main St, Onsted, MI 49265

OFFICE HOURS:

By Appointment

PREREQUISITES: 

CUL 121, ENG 085*, ENG 090* and MAT 020* or higher

LOCATION:

Greenleaf Mansion: 247 S Main St, Onsted, MI 49265

Course Description: 

The development of world cuisine is a direct result of topography, location, climate and cultural influence. This hands-on course offers the student practical exposure and historical insight to the varied world cuisines of South America, Europe, Africa, the Middle East and Asia, working from the roots of these civilizations to the present day. As the particular aspects of regional ingredients and traditional cooking techniques are discovered, a rich source of inspiration is cultivated in future culinary professionals.

Course Objectives: 

After this course, students should be able to:

1.       Name foods that are available from various parts of the globe and explain why these foods are customary and important to the culinary world.

2.       Identify similarities and differences between the cuisines of the various countries (below mentioned).

3.       Identify cooking methods commonly used in various parts of the world.

4.       Prepare a variety of international dishes according to their cultural cooking methods and techniques.

5.       Recognize common and traditional dishes from the following areas:

a.       British Isles

b.       Spain and Portugal

c.       France |Italy |Germany

d.       Scandinavia

e.       Russia and Eastern Europe

f.        Various Countries of Africa

g.       Lebanon, Jordan, Iraq, Saudi Arabia, Syria, Iran, Greece, and Turkey

h.       Israel

i.         China

j.         Japan and Korea

k.       Vietnam, Thailand, Indonesia, and the Philippines

l.         India

m.     Australia and New Zealand

n.       Mexico

o.       South America

p.       Caribbean Islands

Textbook (s) International Cooking: A Culinary Journey, Patricia A. Heyman 3rd Edition, Pearson. 2016 | 9780133815238

Text Book Zero – The above textbook is also available in a digital format and may be purchased in the bookstore.

Center for Student Success:  Tutors (plus additional services for academic success) can be accessed by calling 796-8415 or by stopping by the Center for Student Success.  Students requiring special assistance (including those affected by the Americans with Disabilities Act) should contact the Center for Student Success.  This is the first step in acquiring the appropriate accommodations to facilitate your learning.     

Course Outline:

Module 1

Chp 1: British Isles

 

Syllabi Review

Homework: Chapter Review Questions

Possible Research Paper Topics (1) Research and explore a cuisine not covered in this textbook, (2) Compare and contrast two or more cuisines, or (3) compare and contrast three early civilizations (Aztecs, Aborigines, Greeks, Romans, Incans, Mayans, Moguls, etc.) and their effects on the areas they settled.

Module 2

Chp 2: Spain and Portugal

Created Dishes:  Students will prepare a meal featuring dishes from chosen area

Homework: Chapter Review Questions

Module 3

Chp 3: France

Created Dishes:  Students will prepare a meal featuring dishes from chosen area

Homework: Chapter Review Questions

Module 4

Chp 4: Italy

Created Dishes:  Students will prepare a meal featuring dishes from chosen area

Homework: Chapter Review Questions

Module 5

Chp 5: Germany

Chp 6: Scandinavia

Created Dishes:  Students will prepare a meal featuring dishes from chosen area

Homework: Chapter Review Questions

Module 6

Chp: 7 Russia and Eastern Europe

Created Dishes:  Students will prepare a meal featuring dishes from chosen area

Homework: Chapter Review Questions

Module 7

Chp: 8 The Countries of Africa

Created Dishes:  Students will prepare a meal featuring dishes from chosen area

Homework: Chapter Review Questions

Module 8

Chp: 9 Lebanon, Jordan, Iraq, Saudi Arabia, Syria, Iran, Greece, and Turkey

Created Dishes:  Students will prepare a meal featuring dishes from chosen area

Homework: Chapter Review Questions

Module 9

Chp: 10 Israel

Created Dishes:  Students will prepare a meal featuring dishes from chosen area

Homework: Chapter Review Questions

Module 10

Chp: 11 China

Created Dishes:  Students will prepare a meal featuring dishes from chosen area

Homework: Chapter Review Questions

Module 11

Chp: 12 Korea and Japan

Chp: 13 Vietnam, Thailand, Indonesia, and the Philippines

Created Dishes:  Students will prepare a meal featuring dishes from chosen area

Homework: Chapter Review Questions

Module 12

Chp: 14 India

Chp: 15 Australia and New Zealand

Created Dishes:  Students will prepare a meal featuring dishes from chosen area

Homework: Chapter Review Questions

Module 13

Research Assignment

Chp: 16 Mexica

Chp: 17 South America

Chp: 18 Caribbean Islands

Created Dishes:  Students will prepare a meal featuring dishes from chosen area

Homework: Chapter Review Questions

Module 14

Field Trip

TBD

Module 15

Final Project

Course Project: 8 slide presentation based on the chosen research assignment.

 

Method of Instruction:  Lab/Lecture Course

Course Evaluation:  Lecture and Lab

Areas of Assessment for Final Grading

Value of Assessment for Final Grading

Grading Scale Based on 4.0

Daily Evaluation

50%

4.0=93-100

3.5=89-92

Homework Assignments

15%

3.0=83-88

2.5=78-82

Research Assignment

20%

2.0=72-77

1.5=66-71

Final Project: PPT Presentation

15%

1.0=60-65

0.5=55-59

 

 

0.0=0-54

Attendance Policy: 

1.       Excessive absenteeism may result in course failure.  Therefore, students may be required to retake the course and pay the appropriate fees.  

2.       Because of the intensive nature of the Jackson College Culinary Arts/Hospitality Management programs, absences jeopardize a student’s ability to complete successfully/his/her studies.  If, for some critical reason, a student finds it necessary to be absent, late, or leave early, it is the student’s responsibility to notify the instructor and to make up all work missed.

3.       Accumulated absenteeism in any one course will affect performance and grades.  Absenteeism can be accumulated through missing class entirely or by being tardy or leaving class early. 

Behavior: 

1.       Be here every day and on time.  Valuable information will be missed when absent or tardy.

2.       Come to class in the appropriate uniform and bring all necessary tools and books for that day.

3.       Maintain cleanliness and orderliness in and outside the classroom. 

4.       Treat everyone with respect.  Disrespectful or rude behavior and offensive language will not be tolerated. 

5.       Work as a team.  Teamwork is essential for success at school and in the industry and is a sign of culinary professionalism.

6.       Drugs and alcohol will not be tolerated.  If you come to class impaired in any way, you will be asked to leave.

7.       You will not be called out of class to receive personal phone calls.  The office can receive messages in the case of an emergency. 

Policy on Academic Honesty: Follow the requirements in the Academic Honesty Document posted in JetNet:  http://www.jccmi.edu/policies/Academics/Policies/1004.pdf  

Disclaimer: “The instructor reserves the right to amend this syllabus as deemed necessary and will communicate such amendment to the students in the course.”