EASL 094A Global Cooking is a multilevel interactive communicative seminar that provides students with opportunities to make and eat food from many different cultures. The students in the class teach other students how to make a favourite dish from their culture. All the students cook and eat together and learn the necessary vocabulary and language skills to share their pleasure in international foods. Students also develop an awareness of other cultures' customs and learn some practical cooking skills.
Corequisite: Current enrollent in the English Language Program.
Accessibility Services Notice
Students who would like an academic accommodation and who have a documented disability should contact Accessibility Services, if they have not already done so.Course Details| Total number of weeks | 15 |
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| Total Credits | 2.00 |
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| Total Hours | 30 |
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Typical hours per week breakdown| Lecture | 2 |
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Learning Outcomes
Upon successful completion of this course, the learner will be able to:
- develop vocabulary related to food items and menu preparation.
- use and understand colloquial spoken English while working cooperatively with others to prepare meals.
- learn and practice some cooking skills while preparing a variety of dishes.
- increase cultural awareness as they sample foods from around the globe.
- increase awareness of table manners, eating habits and customs from different countries.
- enjoy communicating as they work cooperatively in groups.
Teaching and Learning Approach
Instructors in the English Language Program use a communicative approach to teaching and learning. Lessons
often include inter-active discussions, group work and reflection activities. Learner success in Global Cooking is
demonstrated through the sharing of recipes, teaching of cooking methods, eating together and informal
discussions about food and culture. The responsibility for learning is shared between the instructor and the
students.Learning Resources
There is a small fee for food supplies to be collected at the beginning of the term.
Details of specific recipes and team events are posted on moodle and adapted to each semesters class
decisionsDetailed Course Content, Topics, and Sequence Covered
1. Discuss and share ideas about importance of food in culture personal perspectives on food likes and dislikes Explore ideas about 'how' the class will share food
2. Cooking Day 1 - instructor demo - Sweets and Treats - Presentation style 1- watch and learn - then do Class: - defining a schedule - expectations for a 'plan' - budgeting and planning - teams
3. Cooking Day 2 - Team Cooking - teacher lead introduction with small group work - Presentation style 2 - small group following recipes and making adaptations Class: - team demonstration and 'leading and helping' - recipe review - cooking and sharing expectations
4. Cooking Day 3 - Collaborative Presentation - - Presentation style 3 - with student lead and directed for different elements of each part of the recipe Class: - family meal - culture discussion
5. Cooking Day 4 - Cooking for others - planning larger menus and organizing for 'visitors' to share - Presentation Style 2 Class: - shared recipe creation - learning about timing for cooking and serving for larger groups - group activity
6. Cooking Day 5 - Group Activity - a shared cooking - ie: dumplings, cookies, or something to freeze and share later Presentation style 3 Class: - Culture discussion - family style meal
7. Cooking Day 6 - Simple Lunch - styles based on different cultural groups in the class Presentation style 3 Class: - Lunch - healthy and simple
8. Cooking Day 7 - Simple Menu - styles based on different cultural groups in the class Presentation style 3 Class: - family style meal
9. Cooking Day 8 - Simple Menu - styles based on different cultural groups in the class Presentation style 3 Class: - family meal - talking about budgets and economical meals / student meals
10. Cooking Day 9 - Simple Menu - styles based on different cultural groups in the class Presentation style 3 Class: - sharing with others - discussion about culture
11. Cooking Day 10 - Temakisushi - shared Group Sushi Gathering Presentation style 5 - group cooking Class: - coordinating and planning with everyone contributing on the dayAssessment
| Title | Learning Outcomes | Value |
|---|
| Cooking Demonstration / Teaching | 1, 2, 3, 6 | 25% |
| Cooperative Group Work | 1, 2, 3, 4, 5, 6 | 40% |
| Menu Planning Assignments | 1, 2, 3, 4 | 35% |
| Total | 100% |
Grading Table
| Percentage |
Letter Grade |
GPA |
| 90-100 |
A+ |
4.33 |
| 85-89 |
A |
4.00 |
| 80-84 |
A- |
3.67 |
| 76-79 |
B+ |
3.33 |
| 72-75 |
B |
3.00 |
| 68-71 |
B- |
2.67 |
| 64-67 |
C+ |
2.33 |
| 60-63 |
C |
2.00 |
| 55-59 |
C- |
1.67 |
| 50-54 |
P |
1.00 |
| 0-49 |
F |
0.00 |
| |
DNW |
0.00 |
See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.
Disclaimer
Information contained in this course outline is correct at the time of publication. Content of the course is revised on an ongoing basis to ensure relevance to changing educational, employment and market needs. The instructor will endeavor to provide notice of changes to students as soon as possible. The instructor reserves the right to add or delete material from courses.