SRJC Course Outlines

8/9/2022 1:34:05 AMCUL 210.8 Course Outline as of Summer 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 210.8Title:  FLATBREADS  
Full Title:  Flatbread from Around the World
Last Reviewed:6/18/2001

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum.50Lecture Scheduled1.504 max.Lecture Scheduled6.00
Minimum.50Lab Scheduled2.002 min.Lab Scheduled8.00
 Contact DHR0 Contact DHR0
 Contact Total3.50 Contact Total14.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  12.00Total Student Learning Hours: 26.00 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  39 - Total 2 Times
Also Listed As: 
Formerly:  CULT 210.8

Catalog Description:
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Professional chef demonstrates techniques and supervises student preparation of yeasted and non-yeasted flatbreads including Pita, Lavash, Chapatti, and Matzoh.  Emphasis will be on working with a variety of flours and grains and on perfecting the manual techniques of shaping and proper baking of a diverse number of flatbreads such as Naan, Tortillas, Fougasse, and others from around the world.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Professional Chef demonstrates techniques and supervises student preparation of yeasted and non-yeasted flatbreads including Pita, Lavash, Chapatti, and Matzoh.  Emphasis will be on working with a variety of flours and grains and on perfecting the manual techniques of shaping and proper baking of a variety of flatbreads.
(Grade or P/NP)

Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times

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 students will be able to:
- successfully work with commercial yeast-dry and wet--measuring it,
 activating it, and proofing;
- describe straight mixing and sponge mixing;
- describe the historical and cultural importance of flatbreads from
 around the world;
- use a variety of techniques for kneading various types of flatbreads;
- describe the process of fermentation: how it works and why it is so
 important to flatbreads for flavor and texture;
- judge a variety of flours and grains and determine how to use each in
 flatbread baking;
- use weights and measures and develop skill in shaping and rolling
 flatbreads;
- successfully bake flatbreads using the oven, the griddle, and the
 stove top to develop a variety of crusts and textures.

Topics and Scope
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1.  European and Mediterranean flatbreads such as Pizza, Fougasse,
   Focaccia and Oatcakes.  Swedish Hardtack, Norwegian Crispbread, and
   a variety of crackers.
2.  North American Flatbreads.  A variety of Tortillas.  Fry Bread.
   Crackers and Cheesesticks.
3.  Eastern Mediterranean and North African Flatbreads such as Pita,
   Barley Bread, Matzoh, and Bulgur Bread.  Moroccan Spice Bread,
   Ethiopian Sponge Breads.
4.  The Caucasus and East India Flatbreads. Lavash, Cheese-Filled
   Flatbread, Pappadum, Chapatti, Naan.

Assignments:
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1.practical laboratory work on various cooking techniques.
2.application of measures including conversions and abbreviations.
3.evaluate and critique recipes.

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%
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 - 25%
Attendance/Participation; assistance to the chef in lab cleanup


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

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