Fall 2007 Cabrillo College
Culinary Arts and Hospitality Management
Introduction Indian Indian MidEast Persian Spanish Greek-Turkish Moroccan Indonesian Balinese Viet SJ Trip Thai Burmese Ethiopian Chinese
CAHM 167
Section 39543
Ethnic Foods and Cooking Practices
Units: 2.0
Room 908 and
Cafeteria
Friday 1PM to 5:15 PM (CleanUp is mandatory and may extend class hours)
Instructor: Jozseph Schultz
Office Hours Friday 12-1PM Room 908 and by appointment
Telephone: Cell 325-3633 Cabrillo Message 479-5012 E-mail: joz@indiajoze.com
Website:
http://www.indiajoze.com Our class area is
This course will provide an overview of traditional foods and
food preparation techniques used by various ethnic groups around the world. The emphasis will be on
the “hands on” adaptation of traditional cooking techniques to various contemporary
restaurant and home operations.
Course Requirements:
1. Lab Fee
There will be a $70.00
lab fee required of each student to cover the cost of the foods we prepare. All foods prepared in
the class will be sampled/eaten by the class.
2. Labs
Much of the class will be spent in
food preparation. Students are expected to follow basic rules of hygiene, sanitation and safety.
Students will be evaluated according to their organization, attitude, and teamwork shown during
labs, as well as the improvement shown during the course.
3. Paper, Mid-Term Exam and Final
Exam
A short (under 1000 words)research paper making use of interviews as well as published
materials is required whether or not you take the class for credit. Students will be examined on
information presented in the lectures as well as materials explored during labs.
Textbook:
Chickpea Cookbook, J. Schultz
MasterCook Recipe Management Software I will have copies for sale at first class. $20, including all my recipes. Mac or PC.
Bring a laptop if you have one.
Online Readings:
Early version of Gastronomica article on food religion
Later revision of Gastronomica article, almost what they printed.
Joze Cooking Principles and Flavor Saturation Chart
Kitchen Triage
Each week in the schedule of classes has a link to notes and materials about the week's cuisine.
Please check before each week's class, we will be able to get to better cooking if you have some idea
we'll be covering.
Additional Readings:
www.aldo.com/sgt/food.html
Shirley Tessler has compiled an astonishingly useful site of annotated food related links.
Time-Life Series,
Guns, Germs, and Steel, J. Diamond
You Are What You Eat:Religious Aspects of the Health Food Movement, Jill Dubisch
Mediterranean Feast,
C. Wright
Kitchens, the Culture of Restaurant Work, Gary Fine
Cornucopia,
Steve Facciola
On Food and Cooking, Harold McGee
All Recipes Not in Chickpea
Cookbook Will Be Available On-Line
Field Trip to San Jose
Map to Ethnic Cooking Stores in SJ
Notes from classes will be posted as much as possible. Use the links at top of this page.
Since much of the material we will be covering is not yet published, some record of our
discussions will be evolving over the semester here.
Equipment:
3X5Cards, Hat, Apron, Chef’s Coat, Knives, Closed-Toed Shoes,
Long Pants Required for Lab
Schedule of Classes:
1 9/7 Introduction to World Wide Flavor Principles
Cultural differences about dining. Basic procedures for exploring the world's cuisines.
2 9/14 Indian
3 9/21 Persian
4 9/28 Indian
5 10/5 MidEast Last Day to Drop w/o course appearing on record
6 10/12 Chinese
7 10/19 Thai
8 10/26 Greek-Turkish
9 11/2 Viet
10 11/9 Moroccan
11 11/16 Indonesian
12 11/23 Thanksgiving Holiday Continues 11/26 Last Day to Withdraw
13 11/30 Balinese Made Surya will guest lecture.
14 12/7 Field Trip to San Jose: Shopping &
Snacking
15 12/14 Ethiopean (Paper Due)
16 12/21 Final Exam and Potluck
Classes will begin with lectures, followed by hands-on practice.
Lecture/demos will
introduce the basic foods and techniques of these cuisines. History and customs relating to these
cuisines will be discussed to put these cultures in context of current restaurant practice.
Understanding of cuisines will be based upon at least the following components:
1.
Ingredients—Specific foods and flavoring strategies used by different cuisines.
2.
Textures/Consistency Control—Ability to recognize and to some extent produce appropriate
texture/consistencies for a wide variety of dishes.
3. Flavors—Ability to complete and
balance flavors of a dish/meal. Differing flavor intensities in multiple cuisines. Awareness of
flavor categories in different ingredients and substitutions.
4. Techniques—Understanding
adjustments made while cooking for fast/slow, elegant/casual, early prep/last minute prep
requirements.
All students will experiment with a wide range of foods and techniques. Since
many of the recipes will be tackled in teams, it is the students’ responsibility to make sure
they are familiar with all the ingredients and techniques used.
Everyone will perform at least
two of each of the following categories of dishes:
1. Bread
2. Quickly Cooked
Meat/Chicken/Fish Dish
3. Slow Cooked Meat/Chicken/Fish Dish
4. Vegetarian Main Dish
5. Starch Dish
6. Intense Relish/Chutney/Pickle/Sauce
7. Dessert/Specialty Beverage
8. Salad/Cold Vegetable Dish
9. Deep-Fried Dish
Labs will consist of small teams of
students preparing one or two food items from a specific cuisine. During the last hour of the lab,
we will discuss and feast on the results of the lab work. Pacing your work so all dishes come
together is an important part of the class.
We clean up before leaving. All students are
expected to participate equally, especially in the clean-up. If clean-up was not done during class,
the class may run overtime.
The Grading System
Meeting Deadlines
for Pass/Fail Grade Option is the student’s responsibilty. Attendance: Class review cards
worth one point each for a total of 14 points.
You must buy a packet of 3x5 index cards.
Half credit for other formats. At the beginning of each class, you will turn in the card for the
previous class. (You may turn the card in at the end of the class it covers if you like.) It must
have your name and the date of the class on it and at least one sentence about the class. It may be
a question, a comment about the material or even a note about my teaching technique that evening.
You will not be graded on the content of the card, but will receive a point for simply showing you
thought about the class that evening.
Paper or Annotated Recipes for a possible total of 20 points. Due 5/20
Each day late will subtract 2 points from grade.
This short (1000 words) paper will examine
a cuisine as found in restaurants using the ideas presented during the class. The cuisine may be
one covered by the class or not.
Interview at least one person who has been involved with the
cuisine professionally for at least a couple of years. The interview can take many directions:
•Discuss aspects of the cuisine that make it especially appropriate (or difficult) for a
specific restaurant or type of restaurants. Special ingredients availability, types of prep, types
of equipment used, traditional styles of service, special cooking or serving equipment needed, dish
turn-around time: these are a few ideas to focus around. •Discuss how changes to the cuisine
as they grew up with it affect its suitability to restaurants and to them.
•Discuss how
public expectations has changed the way it is advertised, presented, and cooked. What dishes seem
especially popular and why.
•Alternate Project:
Annotated Recipe
Select a recipe that is fairly important in one of the cuisines we study. Checking specific recipe with instructor
advised, but not required.
Copy 12 different versions of the same dish using recipes from books, the Internet, or
experts in that cuisine. Comment on every difference between the versions with speculation on the reasons and purposes
for the changes.
Short test of material covered so far. You will be expected
to identify foodstuffs and name or describe a specific dish in a specific cuisine that calls for
them, not necessarily one that we have cooked. Short answer/brief essay questions will cover
history, principles and cooking techniques of cuisines sampled.
Final for a possible total
of 25 points
Test of all material covered in class. You will be expected to identify
foodstuffs and identify or describe a specific dish in a specific cuisine that calls for them, not
necessarily one that we have cooked. Short answer questions will cover history, principles and
cooking techniques of cuisines sampled.
Lab Evaluations for a possible total of 16
points
Performance in Labs: Organization, Cleanliness, Skills Improvement, Teamwork
Class Participation for a possible total of 15 points
Engagement with material,
focus.
Grades will be given as follows:
91 points and above is an A
81 to 90
points is a B
71 to 80 points is a C
61 to 70 points is a D
Assessment of
Essays (with thanks to Robin McFarland, Biology)
Essays will be graded on the basis of
Content, Organization, and Mechanics.
An Excellent Essay (Grade A)
Content:
• Uses relevant culinary vocabulary accurately
•Develops main ideas clearly with use
of example and facts drawn from lecture and text.
•Synthesizes information in a thoughtful
way with originality and clear thinking.
•Examples and details are factually accurate.
Organization:
•Introduction clearly states main point of the essay and includes a
transition to the following ideas.
•The body of the paper logically presents ideas and
evidence.
• The conclusion summarizes main points and states why the ideas are
significant.
Mechanics:
• Sentences flow well and word choice is clear and
elegant.
• There are few grammatical and spelling errors.
A Very Good Essay (Grade
B)
Content:
•Uses culinary vocabulary appropriately and accurately.
•Uses examples and facts to illustrate main ideas.
•Concepts may not be developed in
a sophisticated, original way but main ideas and information are clearly expressed.
•
There may be 1 or 2 minor factual errors.
Organization:
•There is a clear
introduction.
•Points are mostly presented in logical order, b ut focus may not be
consistently clear.
• Contains a clear summary/conclusion.
Mechanics:
•Sentences have clear structure.
•There are few grammatical and spelling errors.
A Satisfactory to Good Essay (Grade C)
Content:
• Uses culinary vocabulary
appropriately, but there may ber minor errors in usage.
• There are minor errors in facts
an d examples.
• Development of main ideas captures the essence of the material but lacks
depth. Discussion is superficial due to lack of concrete facts and examples.
• Summary of
material is solid but lacks originality/creativity.
Organization:
•Introduction gives
information about what the essay intends to address.
•Transitions may be unclear but main
points are presented in coimprehensible order.
• The essay is not logically focussed from
introduction to conclusion.
Mechanics:
• Sentences are understandable.
•
There are some grammatical and spelling errors.
An Unsatisfactory Essay (Grade D)
Content:
• Culinary terms are used inaccurately.
• There are factual
errors.
• Discussion is superficial; it does not have sufficient details and examples.
• The essay contains information, but there is little evidence of clear understanding.
• Simplistic analysis and lack of thoughtful discussion.
Organization:
• No
clear introduction or conclusion.
• Body of paper a jumble of facts in no clear order.
• Ideas lack focus because of poor paragraph structure.
Mechanics:
• Poor word
choice obscures meaning. •Numerous grammatical and spelling errors
