SRJC Course Outlines

8/9/2022 12:51:53 AMCUL 240.1 Course Outline as of Spring 2012

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 240.1Title:  BASIC ITAL CUISINE 1  
Full Title:  Basic Italian 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 Scheduled2.008 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:  39 - Total 2 Times
Also Listed As: 
Formerly:  CULT 240.1

Catalog Description:
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Introductory class in the historical background and culture of Italian Cuisine. Preparation of basic Italian soups, sauces, vegetables, pastas, and desserts.

Prerequisites/Corequisites:


Recommended Preparation:
Basic cooking knowledge.

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Introductory class in the historical background and culture of Italian Cuisine. Preparation of basic Italian soups, sauces, vegetables, pastas, and desserts.
(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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1.  Prepare soups, salads, pastas, sauces, vegetables, meat, fish,
   poultry and desserts.
2.  Practice making pasta by hand and with a pasta machine.
3.  Identify a variety of Italian cheeses.
4.  Describe  some of the historical background that influences regional
   Italian cooking.
5.  Practice pronounciation of Italian menu items.
6.  Evaluate one Italian red wine and/or one white wine each week.

Topics and Scope
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Introduction to the preparation of traditional Italian dishes.
1. Culture and historical background of the menu items.
2. Geographical situation of Italy
3. A complete and well-balanced Italian meal is prepared each session:
  a. soups
  b. salads
  c. pastas
  d. sauces
  e. vegetables
  f. meat, poultry or fish
  g. dessert
  h. cheeses
4. One Italian red and/or white wine are discussed and tasted each week
  Introduction to
  a. grape growing region
  b. grape variety
  c. label information
  d. factors in wine tasting

Assignments:
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In class:
1.  Preparation of assigned dishes.
2.  Evaluation of methods of preparation
3.  Taste and evaluate the success of each dish in discussion with
   instructor and other class members.
Outside of class:
1.  Preparation of at least one dish from the previous lesson at home.
2.  In writing, the students will evaluate the previous class, recipes
   they prepared, dishes they tasted, lecture by instructor, their
   understanding of the materials and topics covered in class, their
   performance or success of the foods they prepared 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%
Lab reports, Evaluation of recipes, class, etc.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 30%
Projects - home prepared food items
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
20 - 40%
Preparation and evaluation of 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
20 - 40%
Attendance and Participation


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

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