| 4/19/2024 10:22:40 PM |
| Inactive Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 240.2 | Title:
ITALIAN CUISINE 2 |
|
| Full Title:
Italian Cuisine 2 |
| 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 | 8 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 240.2
Catalog Description:
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Instruction in the preparation of classic Italian cuisine with emphasis on meat, fish and fowl. Use of various Italian cold cuts.
Prerequisites/Corequisites:
Recommended Preparation:
Basic cooking knowledge.
Limits on Enrollment:
Schedule of Classes Information
Description:
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Instruction in the preparation of classic Italian cuisine with emphasis on meat, fish and fowl. Use of various Italian cold cuts.
(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: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
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| IGETC: | Transfer Area | | Effective: | Inactive: |
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| CSU Transfer: | | Effective: | | Inactive: | |
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| UC Transfer: | | Effective: | | Inactive: | |
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| 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:
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The student will:
1. Prepare less commonly known soups, salads, sauces, vegetables, pastas,
meat, fish, poultry and desserts.
2. Practice making pasta by hand and with pasta machine.
3. Identify some of the historical background that influences cuisine.
4. Identify a variety of Italian cold cuts and their uses.
5. Observe the instructor's demonstration of techniques and recipe
presentation.
6. Use safety and sanitation techniques to prepare all dishes safely.
7. Participate in sensory evaluation of one Italian red and/or one
Italian white wine.
8. Observe techniques of flambeing demonstrated by the instructor.
9. Pronounce the Italian menu items correctly.
Topics and Scope
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In this Italian cooking class the student will prepare traditional and
unusual Italian dishes. Lectures will focus on
1. cooking techniques employed in the preparation of Italian food.
2. regions of origin of particular dishes and historical background of
the recipes.
3. nutritional information of foods
4. one Italian red wine and/or one Italian white wine is discussed and
tasted each week
5. grape varieties and grape growing regions will be highlighted.
6. Discussion and use of Italian cold cuts:
a. prosciutto: domestic, imported
b. mortadella
c. sopresalta
7. Wine service
Assignments:
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In class:
1. Preparation of assigned dishes.
2. Evaluation of food preparation methods.
3. Taste and evaluate the success of each dish in discussion with the
instructor and other class members.
Outside of class:
1. Each week, students will prepare 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 instructor, their understanding
of the materials and topics covered in class, 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% |
| Food Evaluations | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
10 - 30% |
| Homework problems, Project: home prepared food item | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
20 - 40% |
| Preparation and evaluation of cooked recipes | |
| 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% |
| Attendance/Participation | |
Representative Textbooks and Materials:
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Recipes and handouts prepared by instructor
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