SRJC Course Outlines

8/7/2022 8:19:37 AMCUL 205.2 Course Outline as of Spring 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 205.2Title:  INTRO FOOD/WINE PAIRING  
Full Title:  Introduction to Food and Wine Pairing
Last Reviewed:6/18/2001

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.508 max.Lecture Scheduled12.00
Minimum1.00Lab Scheduled2.008 min.Lab Scheduled16.00
 Contact DHR0 Contact DHR0
 Contact Total3.50 Contact Total28.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  24.00Total Student Learning Hours: 52.00 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  34 - 4 Enrollments Total
Also Listed As: 
Formerly:  CULT 205.2

Catalog Description:
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An introduction to the concepts involved in food and wine pairing through formal tasting, cooking, and lectures.  Students are taught how to use sensory abilities to identify those ingredients in both food and wine that complement each other.

Prerequisites/Corequisites:
Must be 21 years or older.


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
An introduction to the concepts involved in food and wine pairing through formal tasting, cooking, and lectures.  Students are taught how to use sensory abilities to identify those ingredients in both food and wine that complement each other.
(Grade or P/NP)

Prerequisites:Must be 21 years or older.
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:34 - 4 Enrollments Total

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

Outcomes and Objectives:
Upon completion of the course, students will be able to:
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The Student will:
1.  Recognize wine regions in Sonoma County and describe basic processes
   of wine production.
2.  Participate in component tasting exercises to identify elements in
   food and wine that lead to compatibility.
3.  Prepare and evaluate various wine reductions in order to select well
   balanced wines to use for cooking.
4.  Participate in palate exercise in which various foods and wines are
   paired.
5.  Identify basic cooking techniques commonly used by professional chefs
   when wine is a component.
6.  Predict compatibility of food and wine when making choices from a
   restaurant menu.

Topics and Scope
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1. Wine Production.
  A.  History.
  B.  Regions in Sonoma County.
  C.  Methods and Styles - red and white wines.
2. Component Evaluation.
  A.  Wine Components.
  B.  Food Components.
  C.  Food and Wine Pairing.
3. Professional Cooking Techniques and Methods.
  A.  Reductions.
  B.  Glazes.
  C.  Sweet and fortified wine in cooking.
  D.  Selection Criteria.

Assignments:
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1.  Evaluate and critique wines.

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 problem solving assessments and 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
10 - 25%
Lab work
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
60 - 80%
Preparation and/or evaluation of cooked 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
10 - 25%
Assistance to the Chef/Instructor in preparation/cleanup of demonstrations Attendance/Participation


Representative Textbooks and Materials:
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Recipes and handouts prepared by instructor.

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