1/4/2025 9:35:42 PM	CUL 270.30 Course Outline as of Fall 2013	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 270.30	Title:  WINE COUNTRY CUISINE
Full Title:  Sonoma Wine Country Cuisine
Last Reviewed:11/14/2022

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	.50	Lecture Scheduled	.25		17.5 max.	Lecture Scheduled	4.38
Minimum	.50	Lab Scheduled	.75		2 min.	Lab Scheduled	13.13
		Contact DHR	0			Contact DHR	0
		Contact Total	1.00			Contact Total	17.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  8.75

Total Student Learning Hours: 26.25

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:

Professional chef presents theory, demonstrates techniques, and supervises and critiques student preparations. Course covers historical and modern wine country cooking techniques as applied to gourmet, regional, national, and international cuisines.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Professional chef presents theory, demonstrates techniques, and supervises and critiques student preparations. Course covers historical and modern wine country cooking techniques as applied to gourmet, regional, national, and international cuisines.

(Grade or P/NP)
Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

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: Major Applicable Course

COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:

1.   Describe the function of each of the primary ingredient groups used in cooking.

2.   List and explain the function and proper use of the basic tools and pieces of equipment used in cooking.

3.   Demonstrate proper measurement techniques.

4.   Read, convert, and execute recipes to create desired yields of specified prepared dishes.

5.   Utilize a variety of techniques to prepare recipes.

6.   Select and utilize appropriate cooking and service wares to prepare and serve recipes.

7.   Select ingredients based on geographical location and climate and utilize them to prepare dishes.

8.   Apply sensory evaluation skills and identify characteristics of high quality ingredients and finished products.

9.   Employ safe, hygienic food handling procedures.

Topics and Scope

I.   Safe and Hygienic Food Handling

II.  Definitions and Culinary Terminology

III.  Basic Techniques of Cooking  

IV. Sensory Evaluation

      A. Taste

      B. Appearance

      C. Color

V.  Cooking Equipment

      A. Tools and utensils

      B. Ovens and stoves

      C. Refrigeration

      D. Serving bowls and platters

      E.  Appliances

VI. Primary Ingredient Groups

         A. Meat, fish, poultry

        B. Fats

        C. Spices and seasonings

        D. Dairy

        E.  Produce

        F. Dry goods

VII. Recipes

         A. Comprehension

        B. Yield conversion

        C. Measures

Assignments:

1. Reading, approximately 3-5 pages per week.

2. Keep a recipe journal.

3. Prepare assigned recipes.

4. Taste and evaluate the success of recipes prepared in class.

5. Complete worksheet(s) on aspects of cuisine, e.g., equipment

identification, terminology, ingredients, cooking methods, historical

influences, etc.

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 5 - 10%
Worksheets
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 60 - 75%
Preparing and evaluating 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 - 30%
Recipe journal; attendance and participation

Representative Textbooks and Materials:

Instructor prepared materials.

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