4/20/2024 2:17:39 AM	CUL 221.42 Course Outline as of Spring 2002	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 221.42	Title:  GOURMET VEGETARIAN
Full Title:  Today's Gourmet Vegetarian
Last Reviewed:6/18/2001

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	.50	Lecture Scheduled	1.50		17.5 max.	Lecture Scheduled	26.25
Minimum	.50	Lab Scheduled	2.00		4 min.	Lab Scheduled	35.00
		Contact DHR	0			Contact DHR	0
		Contact Total	3.50			Contact Total	61.25
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  52.50

Total Student Learning Hours: 113.75

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  04 - Different Topics
Also Listed As: 
Formerly:  CULT221.42

Catalog Description:

Study and preparation of contemporary vegetarian gourmet cuisine, with emphasis on usage of fresh local products.  Students will ceate meat free meals using a variety of vegetarian cooking techniques and products. The Course is intended to broaden the student's repertoire of vegetarian dishes.  The emphasis will be on lacto-ovo vegetarian recipes, with discussion of vegan alternatives and substitutions.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Study & preparation of contemporary vegetarian gourmet cuisine, with emphasis on usage of fresh local products. Students will create meat free meals using a variety of vegetarian cooking techniques & products.

(Grade or P/NP)
Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:04 - Different Topics

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:

The student will be able to:

Identify types of vegetarian diets

Identify ingredients commonly used in contemporary vegetarian cuisine

Create and cook entire nutritional vegetarian meals

Modify favorite dishes or meals to be meat free

Use fresh local seasonal products to create vegetarian meals

Topics and Scope

1.  Current trends in vegetarianism

   Types of vegetarians, Identification of local ingredients, Nutrition

   and vegetarians, the 60's vegetarian, Current information and

   recipe sources

2.  Vetarian Menus, breakfast, lunch, dinner

   Appetizers and hors d'oeuvres, soups, salads, entrees, eliminating

   the entree theory, vegetables, starches, breads, desserts

Assignments:

A project:  Creation of a well balanced contemporary vegetarian menu

and preparation of this menu.

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 20 - 30%
Homework problems
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 40 - 60%
Class performances
Exams: All forms of formal testing, other than skill performance exams.		Exams 10 - 20%
Multiple choice, True/false, Matching items, Completion
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 40 - 60%
CREATIION OF A FULL VEGETARIAN MENU ATTENDANCE AND PARTICIPATION

Representative Textbooks and Materials:

Recommended reading

The Greens Cook Book, Deborah MADIson

Fields of Greens, Annie Somerville

Still Life With Menu, Mollie Katzen

The New Revised Moosewood Cookbook, Mollie Katzen

Vegetariana, Nava Atlas

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