| 4/16/2024 8:44:26 AM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 287.27 | Title:
ITALIAN CUISINE VI |
|
| Full Title:
Regional Italian Cuisine VI |
| 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:
04 - Different Topics
Also Listed As:
Formerly:
CULT287.27
Catalog Description:
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Distinctive foods, food patterns and customs as related to gourmet regional, national and international cuisines.
Prerequisites/Corequisites:
Recommended Preparation:
Basic cooking knowledge.
Limits on Enrollment:
Schedule of Classes Information
Description:
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Recomm: Basic cooking knowledge. Instruction in the preparation of balanced Italian meals including soups, salads, sauces, pastas, vegetables, meats, fish, poultry & desserts. Regional foods will be included. (CR/NC option) (Repeat Code 4) Cost: $50.00.
(Grade or P/NP)
Prerequisites:
Recommended:Basic cooking knowledge.
Limits on Enrollment:
Transfer Credit:
Repeatability:04 - Different Topics
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: | |
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| C-ID: |
Certificate/Major Applicable:
Certificate Applicable Course
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. Prepare soups, salads, sauces, pastas, vegetables meats, fish,
poultry and desserts.
2. Practice making pasta with a pasta machine.
3. Cook with win4e as a flavor enhancer.
4. Identify a variety of Italian cheeses.
5. Recognize some of the historical background that influences cuisine.
6. Pronounce the Italian menu items.
7. Engage in a sensory evaluation of one Italian red wine and one Italian
white wine.
8. Prepare regional dishes.
9. Taste and evaluate a variety of Italian liquors.
Topics and Scope
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In this Italian cooking class the students will prepare complete and
balanced meals. Regional dishes will be cooked. Factors affecting
regional dishes will be explored. Lectures will focus on cooking
techniques, balance in the meal, and food presentation. The students
will taste one Italian red wine and one Italian white wine. Grape
varieties and grape growing regions will be highlighted. Italian
liquors will be tasted and examined.
Assignments:
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 | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
10 - 30% |
| Homework problems, LAB WORK | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
10 - 50% |
| Class performances | |
| 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 - 60% |
| ATTENDANCE AND ATTITUDE; FEAST PROJECT, ITALIAN PROJECT, AND SHOW AND TELL | |
Representative Textbooks and Materials:
Print PDF
