| 4/25/2024 12:52:47 PM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 256.6 | Title:
WINE & FOOD AFFINITIES |
|
| Full Title:
Wine and Food Affinities |
| Last Reviewed:9/12/2011 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 1.00 | Lecture Scheduled | 1.00 | 17.5 max. | Lecture Scheduled | 17.50 |
| Minimum | 1.00 | Lab Scheduled | 1.00 | 5 min. | Lab Scheduled | 17.50 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 2.00 | | Contact Total | 35.00 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 35.00 | Total Student Learning Hours: 70.00 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade Only
Repeatability:
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
Formerly:
CULT 256.6
Catalog Description:
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Food and wine pairing in professional food service operations. Through formal tasting, cooking, and lectures, students refine their sensory abilities to identify complementary ingredients in food and wine and investigate the "marriage" of food and wines. Includes in-class food and wine tasting.
Prerequisites/Corequisites:
Minimum Age 21 or older
Recommended Preparation:
Eligibility for ENGL 100 or ESL 100.
Limits on Enrollment:
Must be age 21 or older.
Schedule of Classes Information
Description:
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Food and wine pairing in professional food service operations. Through formal tasting, cooking, and lectures, students refine their sensory abilities to identify complementary ingredients in food and wine and investigate the "marriage" of food and wines. Includes in-class food and wine tasting.
(Grade Only)
Prerequisites:Minimum Age 21 or older
Recommended:Eligibility for ENGL 100 or ESL 100.
Limits on Enrollment:Must be age 21 or older.
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
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:
Both Certificate and Major Applicable
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon successful completion of this course, the student will be able to:
1. Identify elements in food and wine that lead to compatibility.
2. Predict compatibility of food and wine when making choices from a
restaurant menu.
3. Assess the ways methods of preparation and use of sauces influence
food and wine pairing.
4. Suggest or select appropriate wine for a particular food or meal.
5. Describe basic cooking methods commonly used by professional
chefs when wine is a component.
6. Develop a menu and compatible wine list.
Topics and Scope
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I. Principles of Food and Wine Compatibility
A. Cultural factors
1. History
2. Tradition
B. Physical factors
1. Region
2. Environment
a. climate
b. geography
c. terroir
C. Taste: How and why foods and wines taste as they do
a. sweetness
b. acidity
c. tannins
D. Wine and Food Tasting to Identify Components
1. Elemental tastes
2. Aromas
3. Flavor complexity
4. Flavor intensity
E. How these tastes blend
1. Matching categories of food and wine
2. Wine and food pairing "rules"
II. The Impact of Food Cooking and Preparation Methods on Wine and Food
Pairing
A. Basic cooking methods
B. Sauces and other preparations
C. Spices, herbs and condiments
D. Cooking methods involving wine
III. Menu Development for Successful Wine and Food Pairing
A. Selecting compatible foods and wines
1. Top wine choices for particular foods
2. How foods and wines react together
B. Creating a menu and compatible wine list
Assignments:
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Assignments may include:
1. In-class labs identifying common tasting components.
2. Lab reports.
3. Maintain a wine and food affinities lab journal.
4. Develop a multi-course menu pairing wine with each course.
5. Reading: textbook and handouts, 10-15 pages per week.
6. Three quizzes; 1 final exam.
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
30 - 50% |
| Lab reports, Preparation of course text w/handouts and notes. | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
20 - 30% |
| Wine and food pairing; menu development. | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
0 - 0% |
| None | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
20 - 30% |
| Multiple choice, True/false, Matching items, Completion, Essay; Short answer. | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
5 - 10% |
| Attendance/Participation | |
Representative Textbooks and Materials:
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Great Tastes Made Simple: Extraordinary Food and Wine Pairing for Every
Palate. Immer, Andrea. Broadway Books/Random House, 2002.
The New Food Lovers Companion. Herbst, Sharon Tyler. Barron's Educational
Series, 2001.
Instructor prepared materials.
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