SRJC Course Outlines

7/23/2024 2:14:20 AMCUL 221.36 Course Outline as of Fall 2005

Changed Course

Discipline and Nbr:  CUL 221.36Title:  MEDITERR CUISINE  
Full Title:  Mediterranean Cuisine I
Last Reviewed:11/14/2022

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum.50Lecture Scheduled2.504 max.Lecture Scheduled10.00
Minimum.50Lab Scheduled04 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total2.50 Contact Total10.00
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  20.00Total Student Learning Hours: 30.00 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  39 - Total 2 Times
Also Listed As: 
Formerly:  CULT221.36

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


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Professional chef lectures & demonstrates food prep. of Mediterranean area emphasizing the cuisines of Spain, Morocco, Sicily & Greece. Demonstration only.
(Grade or P/NP)

Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times


Associate Degree:Effective:Inactive:
CSU GE:Transfer Area Effective:Inactive:
IGETC:Transfer Area Effective:Inactive:
CSU Transfer:Effective:Inactive:
UC Transfer:Effective:Inactive:

Certificate/Major Applicable: Certificate Applicable Course


Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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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
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
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1.  Discussion and demonstration by a professional chef of the foods
   of the Mediterranean area focusing on Spain, Morocco, Sicily and
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.

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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%
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
0 - 0%
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
0 - 0%
Exams: All forms of formal testing, other than skill performance exams.Exams
0 - 0%
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
40 - 60%

Representative Textbooks and Materials:

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