since 1965  (really?)

Chinese for Restaurants

This course listing applies to a Spring 2009 course. To find current courses, check out the Find a Course page.

Spring 2009
Asian American Studies 98/198
2 Unit(s)



About the Course:

The objective of this course is to enable the student to understand customs and traditions in Chinese restaurants through learning conversational Chinese and exploring the cultural and regional aspects behind Chinese food. The ultimate goal of this course is to equip the student with sufficient knowledge and language skills to feel comfortable in maneuvering through a Chinese restaurant, including basic conversational dialogue, understanding of basic text in menus, and cultural background of the food. These weekly lessons will focus on themes such as the background behind different Chinese cuisines (e.g. the difference between Hunan and Szechuan food), holiday and festival foods such as moon cake and sticky rice wrapped in bamboo leaves, “unfamiliar” foods such as shark fin soup and pig’s ear, adaptation of Chinese customs into Chinese restaurants in America, and behavior and etiquette in Chinese restaurants.

No previous experience in Chinese language is required. Class will meet every Thursday from 5-7PM.

How to Enroll:

First day of class starts at 5PM on Thursday, January 29 in 279 Dwinelle. You must come to the first day in order to be considered for the class. We will handle enrollment during the first day.

If you're interested in the class, please drop us a line at our email address listed below with your name, year, and SID.

Course Contact: chineseforrestaurants2009 AT

Faculty Sponsor: Sau-ling Wong

Time & Location:

Valerie Lu
Lily Zhang
Lu Zhu
30279 DwinelleTh 5-71/28full

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Course info last modified January 14, 2009. This page has been viewed 5899 times.

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