4/28/2024 9:38:36 AM	CUL 271.3 Course Outline as of Fall 2025	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 271.3	Title:  WINE COUNTRY CUISINE
Full Title:  Sonoma Wine Country Cuisine
Last Reviewed:11/14/2022

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 270.30

Catalog Description:

In this course students will explore wine country cooking techniques through lecture, demonstrations, and recipe preparations. Students will discuss historical and cultural aspects of wine country cuisine as applied to gourmet, regional, national, and global cuisines.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

In this course students will explore wine country cooking techniques through lecture, demonstrations, and recipe preparations. Students will discuss historical and cultural aspects of wine country cuisine as applied to gourmet, regional, national, and global cuisines.

(Grade or P/NP)
Prerequisites:
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: Major Applicable Course

COURSE CONTENT

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

1.  Prepare a variety of culinary dishes using locally available products.

2. Utilize a variety of cooking techniques to prepare recipes while applying a working knowledge of sanitation and safety in a commercial kitchen.

 

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 cooking.

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

3. Demonstrate proper measurement techniques.

4. Read, convert, and execute recipes to create desired yields of specified prepared dishes.

5. Utilize a variety of techniques to prepare recipes.

6. Select and utilize appropriate cooking and service wares to prepare and serve recipes.

7. Select ingredients based on geographical location and season.

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

9. Employ safe, hygienic food handling procedures.

Topics and Scope

I.   Safe and Hygienic Food Handling

II.  Definitions and Culinary Terminology

III.  Basic Techniques of Cooking  

IV. Sensory Evaluation

    A. Taste

    B. Appearance

    C. Color

V.  Cooking Equipment

    A. Tools and utensils

    B. Ovens and stoves

    C. Refrigeration

    D. Serving bowls and platters

    E. Appliances

VI. Primary Ingredient Groups Based on Geographical Location and Season

    A. Meat, fish, poultry

    B. Fats

    C. Spices and seasonings

    D. Dairy

    E. Produce

    F. Dry goods

VII. Recipes

     A. Comprehension

    B. Yield conversion

    C. Measures

 

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

Assignments:

Lecture-Related Assignments:

1. Weekly reading (3-5 pages)

2. Keep a recipe journal

3. Cuisine worksheets (3-4)

 

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%
Preparing and evaluating weekly 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 - 30%
Recipe journal

Representative Textbooks and Materials:

Instructor prepared materials.

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