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.
Prerequisites: None
Corequisite: Current enrollent in the English Language Program.
Crosslisted: None
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 |
|---|
| Total Credits | |
|---|
| 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.
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.