SRJC Course Outlines

8/9/2022 1:44:57 AMCUL 225.1 Course Outline as of Spring 2012

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 225.1Title:  BASIC MEXICAN CUISINE  
Full Title:  Basic Mexican Cuisine 1
Last Reviewed:6/18/2001

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.508 max.Lecture Scheduled12.00
Minimum1.00Lab Scheduled2.004 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:  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: Untitled document
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:
 
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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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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