| 12/26/2024 3:44:40 PM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 205.2 | Title:
INTRO FOOD/WINE PAIRING |
|
| Full Title:
Introduction to Food and Wine Pairing |
| 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:
34 - 4 Enrollments Total
Also Listed As:
Formerly:
CULT 205.2
Catalog Description:
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An introduction to the concepts involved in food and wine pairing through formal tasting, cooking, and lectures. Students are taught how to use sensory abilities to identify those ingredients in both food and wine that complement each other.
Prerequisites/Corequisites:
Must be 21 years or older.
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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An introduction to the concepts involved in food and wine pairing through formal tasting, cooking, and lectures. Students are taught how to use sensory abilities to identify those ingredients in both food and wine that complement each other.
(Grade or P/NP)
Prerequisites:Must be 21 years or older.
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:34 - 4 Enrollments Total
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:
Not Certificate/Major Applicable
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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The Student will:
1. Recognize wine regions in Sonoma County and describe basic processes
of wine production.
2. Participate in component tasting exercises to identify elements in
food and wine that lead to compatibility.
3. Prepare and evaluate various wine reductions in order to select well
balanced wines to use for cooking.
4. Participate in palate exercise in which various foods and wines are
paired.
5. Identify basic cooking techniques commonly used by professional chefs
when wine is a component.
6. Predict compatibility of food and wine when making choices from a
restaurant menu.
Topics and Scope
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1. Wine Production.
A. History.
B. Regions in Sonoma County.
C. Methods and Styles - red and white wines.
2. Component Evaluation.
A. Wine Components.
B. Food Components.
C. Food and Wine Pairing.
3. Professional Cooking Techniques and Methods.
A. Reductions.
B. Glazes.
C. Sweet and fortified wine in cooking.
D. Selection Criteria.
Assignments:
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1. Evaluate and critique wines.
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 | |
| This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course. |
|
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
10 - 25% |
| Lab work | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
60 - 80% |
| Preparation and/or evaluation of cooked 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
10 - 25% |
| Assistance to the Chef/Instructor in preparation/cleanup of demonstrations Attendance/Participation | |
Representative Textbooks and Materials:
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Recipes and handouts prepared by instructor.
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