SRJC Course Outlines

8/7/2022 8:26:37 AMCUL 221.42 Course Outline as of Spring 2012

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 221.42Title:  GOURMET VEGETARIAN  
Full Title:  Today's Gourmet Vegetarian
Last Reviewed:6/18/2001

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum.50Lecture Scheduled1.5017.5 max.Lecture Scheduled26.25
Minimum.50Lab Scheduled2.004 min.Lab Scheduled35.00
 Contact DHR0 Contact DHR0
 Contact Total3.50 Contact Total61.25
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  52.50Total Student Learning Hours: 113.75 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  39 - Total 2 Times
Also Listed As: 
Formerly:  CULT221.42

Catalog Description:
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Study and preparation of contemporary vegetarian gourmet cuisine, with emphasis on usage of fresh local products.  Students will ceate meat free meals using a variety of vegetarian cooking techniques and products. The Course is intended to broaden the student's repertoire of vegetarian dishes.  The emphasis will be on lacto-ovo vegetarian recipes, with discussion of vegan alternatives and substitutions.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Study & preparation of contemporary vegetarian gourmet cuisine, with emphasis on usage of fresh local products. Students will create meat free meals using a variety of vegetarian cooking techniques & products.
(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: Certificate Applicable Course



COURSE CONTENT

Outcomes and Objectives:
Upon completion of the course, students will be able to:
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The student will be able to:
Identify types of vegetarian diets
Identify ingredients commonly used in contemporary vegetarian cuisine
Create and cook entire nutritional vegetarian meals
Modify favorite dishes or meals to be meat free
Use fresh local seasonal products to create vegetarian meals

Topics and Scope
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1.  Current trends in vegetarianism
   Types of vegetarians, Identification of local ingredients, Nutrition
   and vegetarians, the 60's vegetarian, Current information and
   recipe sources
2.  Vetarian Menus, breakfast, lunch, dinner
   Appetizers and hors d'oeuvres, soups, salads, entrees, eliminating
   the entree theory, vegetables, starches, breads, desserts

Assignments:
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A project:  Creation of a well balanced contemporary vegetarian menu
and preparation of this menu.

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
20 - 30%
Homework problems
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
40 - 60%
Class performances
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 20%
Multiple choice, True/false, Matching items, Completion
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
40 - 60%
CREATIION OF A FULL VEGETARIAN MENU ATTENDANCE AND PARTICIPATION


Representative Textbooks and Materials:
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Recommended reading
The Greens Cook Book, Deborah MADIson
Fields of Greens, Annie Somerville
Still Life With Menu, Mollie Katzen
The New Revised Moosewood Cookbook, Mollie Katzen
Vegetariana, Nava Atlas

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