SRJC Course Outlines

8/9/2022 12:44:15 AMCUL 240.2 Course Outline as of Spring 2012

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 240.2Title:  ITALIAN CUISINE 2  
Full Title:  Italian Cuisine 2
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 240.2

Catalog Description:
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Instruction in the preparation of classic Italian cuisine with emphasis on meat, fish and fowl. Use of various Italian cold cuts.

Prerequisites/Corequisites:


Recommended Preparation:
Basic cooking knowledge.

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Instruction in the preparation of classic Italian cuisine with emphasis on meat, fish and fowl. Use of various Italian cold cuts.
(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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The student will:
1. Prepare less commonly known soups, salads, sauces, vegetables, pastas,
  meat, fish, poultry and desserts.
2. Practice making pasta by hand and with pasta machine.
3. Identify some of the historical background that influences cuisine.
4. Identify a variety of Italian cold cuts and their uses.
5. Observe the instructor's demonstration of techniques and recipe
  presentation.
6. Use safety and sanitation techniques to prepare all dishes safely.
7. Participate in sensory evaluation of one Italian red and/or one
  Italian white wine.
8. Observe techniques of flambeing demonstrated by the instructor.
9.  Pronounce the Italian menu items correctly.

Topics and Scope
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In this Italian cooking class the student will prepare traditional and
unusual Italian dishes.  Lectures will focus on
1. cooking techniques employed in the preparation of Italian food.
2. regions of origin of particular dishes and historical background of
  the recipes.
3. nutritional information of foods
4. one Italian red wine and/or one Italian white wine is discussed and
  tasted each week
5. grape varieties and grape growing regions will be highlighted.
6. Discussion and use of Italian cold cuts:
  a. prosciutto: domestic, imported
  b. mortadella
  c. sopresalta
7. Wine service

Assignments:
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In class:
1. Preparation of assigned dishes.
2. Evaluation of food preparation methods.
3. Taste and evaluate the success of each dish in discussion with the
  instructor and other class members.
Outside of class:
1.  Each week, students will prepare 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 instructor, their understanding
of the materials and topics covered in class, 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%
Food Evaluations
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 30%
Homework problems, Project: home prepared food item
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
20 - 40%
Preparation and evaluation of cooked 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/Participation


Representative Textbooks and Materials:
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Recipes and handouts prepared by instructor

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