SRJC Course Outlines

9/21/2019 6:31:53 PMCUL 222 Course Outline as of Fall 2014

Reinstated Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 222Title:  CUL TOUR OF SONOMA CO  
Full Title:  A Culinary Tour of Sonoma County
Last Reviewed:10/14/2013

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.50Lecture Scheduled1.5017.5 max.Lecture Scheduled26.25
Minimum1.50Lab Scheduled04 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.50 Contact Total26.25
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  52.50Total Student Learning Hours: 78.75 

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:  CULT 222

Catalog Description:
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Introduction to regionally based cuisine, focusing on the bountiful array of foods grown and produced in Sonoma County. Through lectures and field trips, students make a connection to Sonoma County's food and the people who produce it.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Introduction to regionally based cuisine, focusing on the bountiful array of foods grown and produced in Sonoma County. Through lectures and field trips, students make a connection to Sonoma County's food and the people who produce it.
(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: Both Certificate and Major Applicable



COURSE CONTENT

Student Learning Outcomes:
Upon completion of the course, students will be able to:
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1.   Demonstrate an appreciation of Sonoma County's regional based cuisine.
2.   Demonstrate knowledge of the array of foods grown and produced in Sonoma County.
3.   Explain the importance of using local and seasonal food.
 

Objectives: Untitled document
Upon completion of this course, the student will be able to:
1.  Describe the regional attributes contributing to Sonoma County's culinary bounty.
2.  Identify the leading food producers in Sonoma County.
3.  Explain the importance and benefits related to regionally based cuisine.
4.  Identify and select foods grown in their proper season.
5.  Identify, locate, and select locally grown and produced products.

Topics and Scope
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I.   Overview
    A. Regional attributes
       1. Climate
       2. Soil
       3. Geography
    B. Portraits of the region's food producers
       1. Cheesemakers
       2. Dairy farmers
       3. Bread makers
       4. Farmers
       5. Chefs
    C. Regionally based cuisine
    D. Sustainable food production and consumption
    E. Eating in season
II.  Introduction to the region's cuisine
    A. Meats, fish, poultry
    B. Dairy
    C. Produce
    D. Prepared foods
    E. Oils, vinegars, and honey
    F. Wine
III. Resources for food products in Sonoma County
    A. Farms
       1. Meat
       2. Poultry
       3. Eggs
       4. Vegetables
       5. Mushrooms
       6. Oils, vinegars, and honey
       7. Wine
       8. Orchards
       9. Sea food
    B. Dairies
       1. Milk
       2. Cheese
    C. Food producers
       1. Jams and jellies
       2. Honey
       3. Prepared foods
       4. Oils and vinegars
       5. Wholesale bakeries
    D. Retail outlets
       1. Retail bakeries
       2. Grocery stores
       3. Farmer's markets
       4. Specialty shops
       5. Butchers
       6. Fish and seafood markets
    E. Wine and dining
       1. Restaurants
       2. Wineries
       3. Tasting rooms
    F. Special events
       1. Showcase events
       2. Food tasting events
       3. Wine tasting event

Assignments:
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1. Reading: 10-15 pages per week.
2. Create a menu featuring the diversity of Sonoma County products.
3. Conduct an interview with a Sonoma County food producer or chef. Write an interview report highlighting the interviewee's contribution to regional cuisine (3-5 pages).
4. Visit at least 2 Sonoma County farmer's markets; write a report comparing and contrasting the markets (3-5 pages).
5. Field trips to Sonoma County food producers (2-3) during regularly scheduled class sessions; field notes.

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
60 - 80%
Reports; field notes
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 20%
Menu
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
0 - 0%
None
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 - 20%
Attendance and participation


Representative Textbooks and Materials:
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The New Cook's Tour of Sonoma. Michele Anna Jordan, Sasquatch Books, 2002 (classic)
Instructor prepared materials.

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