1/15/2025 3:46:39 AM	CUL 275.81 Course Outline as of Summer 2020	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 275.81	Title:  NORTHERN ITALIAN CUISINE
Full Title:  Northern Italian Cuisines
Last Reviewed:11/14/2022

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	1.00	Lecture Scheduled	.50		17.5 max.	Lecture Scheduled	8.75
Minimum	1.00	Lab Scheduled	1.50		3 min.	Lab Scheduled	26.25
		Contact DHR	0			Contact DHR	0
		Contact Total	2.00			Contact Total	35.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  17.50

Total Student Learning Hours: 52.50

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, supervises and critiques student preparations. Course covers historical and modern basic cooking techniques as applied to gourmet, regional, national and international cuisines. Preparation of a variety of dishes common to the Northern Italian cuisine of Lombardi.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Professional chef presents theory, demonstrates techniques, supervises and critiques student preparations. Course covers historical and modern basic cooking techniques as applied to gourmet, regional, national and international cuisines. Preparation of a variety of dishes common to the Northern Italian cuisine of Lombardi.

(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

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

1.  Prepare a variety of dishes common to Northern Italian cuisine using locally available

    products.

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

 

Objectives:

Upon completion of this course, the student will be able to:

1. Define and describe the differences among ethnic cuisine, regional cuisine, and national

    cuisine.

2. Utilize a variety of cooking techniques to prepare recipes.

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

4. Select ingredients based on geographical location and season.

5. Describe the eating patterns and lifestyles common to Northern Italian cuisine.

6. Discuss the historical influences of other countries and cuisines on Northern Italian

    cuisine.

7. Identify and describe the ways foods are used for nutritional, medicinal, and/or

    ceremonial/religious purposes.

Topics and Scope

I.   Definitions

    A. National cuisine

    B. Regional cuisine

    C. Ethnic cuisine

    D. Cooking terminology

II.  Styles of Cooking

    A. Dry heat

    B. Moist heat

    C. Combination cooking

III. Cooking Equipment

    A. Pots and pans

    B. Ovens and stoves

    C. Utensils

    D. Serving bowls and platters

IV.  Ingredients Based on Geographical Location and Season

    A. Fresh

    B. Dried

    C. Canned

    D. Frozen

    E. Seasonal

    F. Herbs and spices

    G. Oils and vinegars

V.   Eating Patterns and Lifestyles

    A. Vegetarian

    B. Meat based diet

    C. Stationary vs. mobile

    D. Home cooking vs. prepared foods

    E. Environmental and health-related considerations

VI.  Historical Influences of Other Countries and Cuisines

    A. Immigration

    B. Politics/colonialization

    C. Religion

    D. Environment

    E. Geography

    F. Trade/commerce

VII. Foods Used for Specific Purposes

    A. Nutritional

    B. Medicinal

    C. Ceremonial/religious

 

Concepts presented in lecture are practiced in lab.

Assignments:

Lecture-Related Assignments:

1. Reading, approximately 6-10 pages per week

2. Keep a recipe journal

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

    ingredients, 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 10 - 20%
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 50 - 70%
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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