4/24/2024 8:44:05 PM	CUL 221.36 Course Outline as of Spring 2002	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 221.36	Title:  MEDITERR CUISINE
Full Title:  Mediterranean Cuisine I
Last Reviewed:11/14/2022

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	.50	Lecture Scheduled	2.50		4 max.	Lecture Scheduled	10.00
Minimum	.50	Lab Scheduled	0		4 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	2.50			Contact Total	10.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  20.00

Total Student Learning Hours: 30.00

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  04 - Different Topics
Also Listed As: 
Formerly:  CULT221.36

Catalog Description:

Professional chefs present theory, demonstrate techniques, supervise production and critique student production of a variety of foods.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Professional chef lectures & demonstrates food prep. of Mediterranean area emphasizing the cuisines of Spain, Morocco, Sicily & Greece. Demonstration only. (Repeat Code 4) Cost:$25.00.

(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 students will:

1.  Recognize the geographical location of Spain, Morocco, Sicily and

   Greece and its influence and the respective cuisine.

2.  Recognize the historical background of each country that influences

   cuisine.

3.  Describe traditional foods of a particular country.

4.  Define culinary terminology.

5.  Compare unique products, specific to a culture.

6.  Assess the professional chef use cutlery.

7.  Assess artistic presentation of various foods.

8.  Describe culinary skills.

9.  Evaluate each menu item.

10. Evaluate and discuss each menu item.

Topics and Scope

1.  Discussion and demonstration by a professional chef of the foods

   of the Mediterranean area focusing on Spain, Morocco, Sicily and

   Greece.

2.  A balanced meal of Catolan, Moroccan, Sicilian and Greek cuisines

   will be demonstrated.

3.  The chef will demonstrate each menu item.

4.  Techniques for eye-appealing presentation will be included.

5.  The rationale of food combinations will be stressed.

6.  The proper use of culinary knives and equipment will be addressed.

7.  Each cuisine will be explored to include:

     A. historical background.

     B. geographical location.

     C. traditional and current meal price.

     D. distinctive foods of a particular culture will be examined.

     E. food patterns will be examined.

8.  The students will complete an evaluation each week.

Assignments:

1.  The students will complete an evaluation each week.

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 40 - 60%
WEEKLY EVALUATIONS
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 0 - 0%
None
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

Representative Textbooks and Materials:

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