| 12/26/2024 5:16:46 AM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 225.1 | Title:
BASIC MEXICAN CUISINE |
|
| Full Title:
Basic Mexican Cuisine 1 |
| 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 | 4 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:
39 - Total 2 Times
Also Listed As:
Formerly:
CULT 225.1
Catalog Description:
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Selection of ingredients and preparation of Mexican foods. Introductory class in the use of peppers and spices and the preparation of tortilla dishes, soups, stews, breads, and pastries.
Prerequisites/Corequisites:
Recommended Preparation:
Basic cooking knowledge.
Limits on Enrollment:
Schedule of Classes Information
Description:
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Selection of ingredients and preparation of Mexican foods. Introductory class in the use of peppers and spices, and the preparation of tortilla dishes, soups, stews, breads, and pastries.
(Grade or P/NP)
Prerequisites:
Recommended:Basic cooking knowledge.
Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
| Associate Degree: | Effective: | | Inactive: | |
| Area: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
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| IGETC: | Transfer Area | | Effective: | Inactive: |
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| CSU Transfer: | | Effective: | | Inactive: | |
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| 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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Students will
1. Identify food habits and history of the peoples of Mexico.
2. Prepare a wide variety of meals based on Mexican cuisine.
3. Discuss and practice techniques and methods of food preparation
particular to Mexico.
4. Recognize and identify authentic flavors of typical Mexican meals and
the spices, herbs and native ingredients which provide them.
5. Repeat the vocabulary associated with Mexican cuisine and the
pronounciation of the names of the native foodstuffs.
6. Practice additional experiences in the enjoyment and preparation of
foods of Mexico.
Topics and Scope
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1. Lecture
A. History and culture
a. anecdotes
b. history of cultures and foodstuffs
c. evolution and development of the cuisine
d. regional differences and influences on the national cuisine
B. Food Preparation
a. vocabulary specific to ingredients and finished dishes
b. explanation and guidance in the use of the recipes and forms of
preparation, including roasting of chiles and processing of unusual
foodstuffs and spices
2. Food Preparation: use of traditional recipes in prep of typical meals:
A. appetizers
B. soups
C. main courses
D. salads
E. breads
F. desserts
G. service of the meals and clean-up
3. Lesson Evaluation
Students and instructor will sample prepared foods, and discuss the
success of the meal in terms of appearance, taste, nutrition and
execution.
Assignments:
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In class:
1. Prepare the dishes assigned by the instructor.
2. Evaluate methods of preparation of assigned dishes.
3. Taste and evaluate the success of each dish in discussion with the
instructor and other class members.
Outside of class:
1. Preparation of at least one dish from the previous lesson at home.
2. Students will evaluate in writing the previous class, recipes they
prepared, dishes they tasted, lecture by the instructor, their
understanding of the materials and topics covered in class, and their
performance on food preparation at home.
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% |
| Evaluation of recipes, classwork, etc. | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
10 - 20% |
| Lab reports | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
20 - 40% |
| 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
20 - 40% |
| DISCUSSION WITH TEACHER, ORAL EVALUATION ALONE AND WITH OTHER CLASS MEMBERS, SAMPLING OF PREPARED DISHES | |
Representative Textbooks and Materials:
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AUTHENTIC MEXICAN, Rick Bayliss
THE CUISINES OF MEXICO, Diana Kennedy
Recipes and handouts prepared by instructor
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