| 12/26/2024 3:27:48 PM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 259 | Title:
WINE TRAINING/COOKS |
|
| Full Title:
Wine Training for Cooks |
| Last Reviewed:2/20/2002 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 1.50 | Lecture Scheduled | 3.00 | 8 max. | Lecture Scheduled | 24.00 |
| Minimum | 1.50 | Lab Scheduled | 0 | 8 min. | Lab Scheduled | 0 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 3.00 | | Contact Total | 24.00 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 48.00 | Total Student Learning Hours: 72.00 | |
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:
CULT 259
Catalog Description:
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Wine industry, wine production methods with a focus on wine and food compatibility. Disciplined palate exercises and demonstrations by professional chefs.
Prerequisites/Corequisites:
Must be 21 years or older.
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Wine history, wine production methods with a focus on wine & food compatibility. Disciplined palate exercises & demonstrations by professional chefs.
(Grade or P/NP)
Prerequisites:Must be 21 years or older.
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: | |
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| UC Transfer: | | Effective: | | Inactive: | |
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| C-ID: |
Certificate/Major Applicable:
Not Certificate/Major Applicable
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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The students will:
1. Recognize wine regions in Sonoma County and describe basic processes
of red and white wine production.
2. Participate in component tasting palate exercises to identify
specific chemicals in wine and food that lead to compatibility.
3. Prepare and evaluate various wine reductions inorder to select
well balanced wines to use for reduction.
4. Participate in palate exercises in which various wines and foods
are matched inorder.
5. Identify basic cooking techniques commonly used by professional
chefs when wine is a component.
6. Predict compatability of food and wine in order as related to their
interactions with cooking.
Topics and Scope
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1. Wine production.
A. History.
B. Regions in Sonoma County.
C. Methods and styles - red and white wines.
2. Component Evaluation.
A. Wine component.
B. Food component.
C. Food and wine pairing.
3. Professional cooking techniques and methods.
A. Reduction.
B. Glazes.
C. Sweet and fortified wine in cooking.
D. Selection criteria.
E. Demonstration and evaluation by professional chefs.
Assignments:
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1. Two field trips to local wineries, one red and one white wine
production.
2. Quiz.
3. Paper based on matching food and wine on the basis of their expected
components, then tasting, evaluating, and serving the food and wine
together.
4. Participation in tasting exercises.
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
0 - 0% |
| None | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
10 - 40% |
| Homework problems, Field work, Lab reports | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
40 - 60% |
| LAB PERFORMANCE | |
| 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
40 - 60% |
| ATTENDANCE AND ATTITUDE. | |
Representative Textbooks and Materials:
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None. Handouts are used.
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