3/13/2025 2:08:45 PM	CUL 262.3 Course Outline as of Fall 2025	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 262.3	Title:  PIZZA AND FOCACCIA
Full Title:  Pizza and Focaccia
Last Reviewed:1/13/2025

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	.50	Lecture Scheduled	.25		17.5 max.	Lecture Scheduled	4.38
Minimum	.50	Lab Scheduled	.75		2 min.	Lab Scheduled	13.13
		Contact DHR	0			Contact DHR	0
		Contact Total	1.00			Contact Total	17.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  8.75

Total Student Learning Hours: 26.25

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  CUL 260.19

Catalog Description:

No matter who you are or where you are from, flatbreads are a universal culinary joy. In this hands-on course, students will learn about two of Italy's most recognized flatbreads: pizza and focaccia. Each can truly represent place and season, and are the perfect vehicle for self-expression in the kitchen. Students will prepare a variety of regional pizzas and focaccias using seasonal ingredients.

 

 

 

 

Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 230 OR CUL 250 OR DIET 50

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

No matter who you are or where you are from, flatbreads are a universal culinary joy. In this hands-on course, students will learn about two of Italy's most recognized flatbreads: pizza and focaccia. Each can truly represent place and season and are the perfect vehicle for self-expression in the kitchen. Students will prepare a variety of regional pizzas and focaccias using seasonal ingredients.

(Grade or P/NP)
Prerequisites:Course Completion or Current Enrollment in CUL 230 OR CUL 250 OR DIET 50
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

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: Not Certificate/Major Applicable

COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1. Demonstrate basic techniques to prepare a variety of pizza and focaccia using locally available products.

2. Apply sensory evaluation for flavor and texture balance in recipes.

 

Objectives:

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

1. Describe the function of each of the primary ingredient groups used in baking.

2. List and explain the function and proper use of the basic tools and pieces of equipment used in pizza and focaccia baking.

3. Demonstrate proper measurement techniques.

4. Read, convert, and execute recipes to create desired yields of pizza and focaccia.

5. Utilize a variety of baking techniques to prepare recipes.

6. Select and utilize appropriate flat bread baking equipment to prepare recipes.

7. Select ingredients based on geographical location and season and utilize them to prepare pizza and focaccia.

8. Apply sensory evaluation skills to identify characteristics of high-quality ingredients and finished products.

9. Practice safe, hygienic food-handling procedures.

Topics and Scope

I. Definitions and Baking Terminology

II. Styles of Baking

III. Mixing Methods and Baking Techniques

IV. Sensory Evaluation

    A. Taste

    B. Appearance

    C. Color

V. Baking Equipment

    A. Tools and utensils

    B. Ovens and stoves

    C. Refrigeration

    D. Serving boards and platters

    E. Appliances

VI. Primary Ingredient Groups and Their Functions

    A. Leavenings

    B. Fats

    C. Flours

    D. Dairy

    E. Produce

    F. Flavorings

    G. Sugars

VII. Recipes and Formulas

    A. Understanding standard recipe format

    B. Yield conversion

    C. Measures

VIII. Sanitation and Safety Practices in the Professional Kitchen

 

All topics are covered in the lecture and lab portions of the course.

Assignments:

Lecture-Related Assignments:

1. Weekly reading (6-10 pages)

2. Keep a recipe journal

3. Cuisine worksheets (2-3)

 

Lab-Related Assignments:

1. Prepare weekly recipes

2. Weekly recipe evaluation worksheets

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 5 - 10%
Cuisine worksheets
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 0 - 0%
None
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 60 - 75%
Prepare weekly recipes; weekly recipe evaluation worksheets
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 - 30%
Recipe journal; attendance and participation

Representative Textbooks and Materials:

Instructor prepared materials.

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