The educational purpose of the trip will be supported by research and reading assignments before departure (Reference Books), a travel and learning journal to be completed during the trip, three hands-on cooking classes in China, a reflective writing assignment to be completed in the quarter following the trip, and small group presentations made to Asian cuisine classes upon return.

Competencies:

• Fundamental Standards of Cooking;
  
  
• Product Knowledge and Identification;
  
  
• Knife Skills;
  
  
• Soup Preparation;
  
  
• Sauce Preparation;
  
  
• Entrees, Vegetables, Starches;
  
  
• Sanitation.

Course Objectives:

• Learn the fundamental techniques of Chinese cooking, the unique ingredients of the various Chinese cuisines, and the aesthetic of a formal Chinese meal;
  
  
• Develop an understanding of the cultural and historical context of Chinese Cuisine;
  
  
• Prepare student for subsequent courses in timing, sanitation and reinforcement of the basic cooking methods, techniques and knife skills;
  
  
• Identify and list the specific techniques, ingredients and spices unique in Chinese cuisines;
  
  
• Learn to set up the necessary mise en place for the recipes prepared in the Chinese cooking classes;
  
  
• Determine the basic cooking methods applied in each of the dishes;
  
  
• Describe the importance of the following as they relate to Asian Cuisine: Tradition, seasonality, nutrition, modernization, presentation.