5/9/2025 8:45:49 AM	CUL 286.6 Course Outline as of Fall 2017	New Course (First Version)
CATALOG INFORMATION
Discipline and Nbr:  CUL 286.6	Title:  VEGETARIAN FERMENTATION
Full Title:  Vegetarian Fermentation
Last Reviewed:3/10/2025

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 fermentation techniques as applied to regional and global plant-based dishes.

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 fermentation techniques as applied to regional and global plant-based dishes.

(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 fermentation.

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

    and nutrition.

3. Recognize and use proper techniques and equipment to prepare and present a variety of

    fermented vegetarian recipes.

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

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

6. Modify favorite plant-based dishes or meals to include fermentation.

7. Identify the basic principles of fermentation.

8. Employ safe, hygienic food handling procedures.

Topics and Scope

I. Definitions

    A. Fermented foods

    B. Ethnic and Regional fermented cuisine

    C. Fermentation terminology

II. Equipment used to Ferment Foods

    A. Tools and utensils

    B. Jars and containers

    C. Fermentation weights

III. Primary Ingredients Used in Fermentation Based on Geographical Location and Climate

    for a Plant-based Diet

    A. Seasonal produce

    B. Dairy

    C. Beans

     D. Legumes

    E. Grains

    F. Tea

    G. Salt, sugar, herbs, spices, and condiments     

IV. Eating Patterns and Lifestyles

    A. Vegetarian

    B. Consumption of fermented foods for health and wellness

    C. Historical influences

    D. Environmental and health-related considerations

    E. Historical Influences

V. Sensory Evaluation of Fermented Foods

    A. Taste

    B. Appearance

    C. Color

    D. Preservation

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, fermentation 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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