11/1/2024 10:19:59 AM	CUL 286.7 Course Outline as of Fall 2017	New Course (First Version)
CATALOG INFORMATION
Discipline and Nbr:  CUL 286.7	Title:  VEG. PRESSURE COOKING
Full Title:  Vegetarian Pressure Cooking
Last Reviewed:4/24/2017

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 instructs students through hands-on class. Course covers traditional and modern vegetarian pressure cooking techniques as applied to regional and global plant-based dishes using a pressure cooker.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Professional chef presents theory, demonstrates techniques, and instructs students through hands-on class. Course covers traditional and modern vegetarian pressure cooking techniques as applied to regional and global plant-based dishes using a pressure cooker.

(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: Not Certificate/Major Applicable

COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1.  Prepare a variety of dishes common to a particular vegetarian cuisine using

    locally available products.

2.  Apply a working knowledge of sanitation and safety in a kitchen.

 

Objectives:

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

1. Describe the principles, history, and philosophy of vegetarian pressure cooking.

2. Discuss current concepts, health benefits, and theories related to vegetarian diets

    and nutrition.

3. Recognize and use proper pressure cooking techniques and equipment to prepare and present a

    variety of vegetarian recipes.

4. Identify and select fresh, local, seasonal, organically and sustainably grown ingredients.

5. Describe important cultural and global eating patterns that influence vegetarian diets.

6. Modify favorite plant-based dishes or meals to be prepared using a pressure cooker.

7. Identify the basic principles of vegetarian meal planning.

8.  Employ safe, hygienic food handling procedures.

Topics and Scope

I. Definitions

    A. Vegetarian cuisine

    B. Ethnic and Regional vegetarian cuisine

    C. Vegetarian terminology

II. Cooking Equipment

    A. Tools and utensils

    B. Pressure cookers

    C. Serving bowls and platters

III. Ingredients Based on Geographical Location and Climate

    A. Fresh

    B. Dry goods

    C. Canned and frozen

    D. Seasonal

    E. Herbs, spices, and condiments

    F. Fats

IV. Eating Patterns and Lifestyles

    A. Vegetarian

    B. Stationary vs. mobile

    C. Home cooking vs. commercially prepared foods

    D. Historical influences

V. Pressure Cooking Techniques

    A. Liquid use

    B. Modify cook time

    C. Bring to pressure

    D. Quick release

VI. Safe and Hygienic Food Handling

 

Concepts presented in lecture are applied and practiced in lab.

Assignments:

Lecture Related Assignments:

1. Reading, approximately 3-5 pages per week

2. Keep a recipe journal

3. Complete worksheet(s) on aspects of cuisine, e.g., equipment identification, terminology,

    ingredients, pressure cooking methods, historical influences, etc.

 

Lab Related Assignments:

1. Prepare assigned recipes

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

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 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 5 - 10%
Worksheets
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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