12/26/2024 2:02:04 AM	CUL 225.1 Course Outline as of Spring 2012	Inactive Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 225.1	Title:  BASIC MEXICAN CUISINE
Full Title:  Basic Mexican Cuisine 1
Last Reviewed:6/18/2001

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	1.00	Lecture Scheduled	1.50		8 max.	Lecture Scheduled	12.00
Minimum	1.00	Lab Scheduled	2.00		4 min.	Lab Scheduled	16.00
		Contact DHR	0			Contact DHR	0
		Contact Total	3.50			Contact Total	28.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  24.00

Total Student Learning Hours: 52.00

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  39 - Total 2 Times
Also Listed As: 
Formerly:  CULT 225.1

Catalog Description:

Selection of ingredients and preparation of Mexican foods. Introductory class in the use of peppers and spices and the preparation of tortilla dishes, soups, stews, breads, and pastries.

Prerequisites/Corequisites:

Recommended Preparation:
Basic cooking knowledge.

Limits on Enrollment:

Schedule of Classes Information
Description:

Selection of ingredients and preparation of Mexican foods. Introductory class in the use of peppers and spices, and the preparation of tortilla dishes, soups, stews, breads, and pastries.

(Grade or P/NP)
Prerequisites:
Recommended:Basic cooking knowledge.
Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:		Effective:		Inactive:
Area:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:		Effective:		Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Certificate Applicable Course

COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:

Students will

1. Identify food habits and history of the peoples of Mexico.

2. Prepare a wide variety of meals based on Mexican cuisine.

3. Discuss and practice techniques and methods of food preparation

  particular to Mexico.

4. Recognize and identify authentic flavors of typical Mexican meals and

  the spices, herbs and native ingredients which provide them.

5. Repeat the vocabulary associated with Mexican cuisine and the

  pronounciation of the names of the native foodstuffs.

6. Practice additional experiences in the enjoyment and preparation of

  foods of Mexico.

Topics and Scope

1.  Lecture

A. History and culture

  a. anecdotes

  b. history of cultures and foodstuffs

  c. evolution and development of the cuisine

  d. regional differences and influences on the national cuisine

B. Food Preparation

  a. vocabulary specific to ingredients and finished dishes

  b. explanation and guidance in the use of the recipes and forms of

     preparation, including roasting of chiles and processing of unusual

     foodstuffs and spices

2. Food Preparation: use of traditional recipes in prep of typical meals:

  A. appetizers

  B. soups

  C. main courses

  D. salads

  E. breads

  F. desserts

  G. service of the meals and clean-up

3. Lesson Evaluation

  Students and instructor will sample prepared foods, and discuss the

  success of the meal in terms of appearance, taste, nutrition and

  execution.

Assignments:

In class:

1. Prepare the dishes assigned by the instructor.

2. Evaluate methods of preparation of assigned dishes.

3. Taste and evaluate the success of each dish in discussion with the

  instructor and other class members.

Outside of class:

1. Preparation of at least one dish from the previous lesson at home.

2. Students will evaluate in writing the previous class, recipes they

  prepared, dishes they tasted, lecture by the instructor, their

  understanding of the materials and topics covered in class, and their

  performance on food preparation at home.

Methods of Evaluation/Basis of Grade.

Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.		Writing 10 - 20%
Evaluation of recipes, classwork, etc.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 10 - 20%
Lab reports
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 20 - 40%
Class performances
Exams: All forms of formal testing, other than skill performance exams.		Exams 0 - 0%
None
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 20 - 40%
DISCUSSION WITH TEACHER, ORAL EVALUATION ALONE AND WITH OTHER CLASS MEMBERS, SAMPLING OF PREPARED DISHES

Representative Textbooks and Materials:

AUTHENTIC MEXICAN, Rick Bayliss

THE CUISINES OF MEXICO, Diana Kennedy

Recipes and handouts prepared by instructor

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