| 12/26/2024 5:19:06 AM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 240.1 | Title:
BASIC ITAL CUISINE 1 |
|
| Full Title:
Basic Italian Cuisine 1 |
| 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 240.1
Catalog Description:
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Introductory class in the historical background and culture of Italian Cuisine. Preparation of basic Italian soups, sauces, vegetables, pastas, and desserts.
Prerequisites/Corequisites:
Recommended Preparation:
Basic cooking knowledge.
Limits on Enrollment:
Schedule of Classes Information
Description:
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Introductory class in the historical background and culture of Italian Cuisine. Preparation of basic Italian soups, sauces, vegetables, pastas, and desserts.
(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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1. Prepare soups, salads, pastas, sauces, vegetables, meat, fish,
poultry and desserts.
2. Practice making pasta by hand and with a pasta machine.
3. Identify a variety of Italian cheeses.
4. Describe some of the historical background that influences regional
Italian cooking.
5. Practice pronounciation of Italian menu items.
6. Evaluate one Italian red wine and/or one white wine each week.
Topics and Scope
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Introduction to the preparation of traditional Italian dishes.
1. Culture and historical background of the menu items.
2. Geographical situation of Italy
3. A complete and well-balanced Italian meal is prepared each session:
a. soups
b. salads
c. pastas
d. sauces
e. vegetables
f. meat, poultry or fish
g. dessert
h. cheeses
4. One Italian red and/or white wine are discussed and tasted each week
Introduction to
a. grape growing region
b. grape variety
c. label information
d. factors in wine tasting
Assignments:
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In class:
1. Preparation of assigned dishes.
2. Evaluation of methods of preparation
3. Taste and evaluate the success of each dish in discussion with
instructor and other class members.
Outside of class:
1. Preparation of at least one dish from the previous lesson at home.
2. In writing, the students will evaluate the previous class, recipes
they prepared, dishes they tasted, lecture by instructor, their
understanding of the materials and topics covered in class, their
performance or success of the foods they prepared 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% |
| Lab reports, Evaluation of recipes, class, etc. | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
10 - 30% |
| Projects - home prepared food items | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
20 - 40% |
| Preparation and evaluation of 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 and Participation | |
Representative Textbooks and Materials:
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Recipes and handouts prepared by instructor.
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