SRJC Course Outlines

7/18/2019 12:13:30 AMCUL 256.11 Course Outline as of Spring 2020

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 256.11Title:  WINE & FOOD PAIRING  
Full Title:  Wine and Food Pairing
Last Reviewed:11/26/2018

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.50Lecture Scheduled1.2517.5 max.Lecture Scheduled21.88
Minimum1.50Lab Scheduled.758 min.Lab Scheduled13.13
 Contact DHR0 Contact DHR0
 Contact Total2.00 Contact Total35.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  43.75Total Student Learning Hours: 78.75 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:
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Food and wine pairing in professional food service operations. Through formal tasting, cooking, and lectures, students refine their sensory abilities to identify complementary ingredients in food and wine and investigate the "marriage" of food and wines. Includes in-class food and wine tasting.

Prerequisites/Corequisites:


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:
Must be age 18 or older.

Schedule of Classes Information
Description: Untitled document
Food and wine pairing in professional food service operations. Through formal tasting, cooking, and lectures, students refine their sensory abilities to identify complementary ingredients in food and wine and investigate the "marriage" of food and wines. Includes in-class food and wine tasting.
(Grade Only)

Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:Must be age 18 or older.
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:
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Students will be able to:
1. Demonstrate a cultural appreciation of wine and its compatibility with food.
2. Identify common wine varietals and how they connect with specific foods.
3. Explain the importance of local and seasonal food with wine pairing.
4. Apply a working knowledge of sanitation and safety in a professional kitchen.

Objectives: Untitled document
Upon successful completion of this course, the student will be able to:
1. Identify elements in food and wine that lead to compatibility.
2. Predict compatibility of food and wine when making choices from a restaurant menu.
3. Assess how methods of preparation and use of sauces influence food and wine pairing.
4. Suggest or select appropriate wine for a particular food or meal.
5. Describe basic cooking methods commonly used by professional chefs when wine is a
    component.
6. Develop a menu with a compatible wine list.

Topics and Scope
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I. Principles of Food and Wine Compatibility
    A. Cultural
     B. Environmental
     C. Taste
    D. Identifying components of wine and food tasting
          1. Elemental flavors and aromas
         2. Rules of pairing
II. Considerations of Cooking Methods in Wine and Food Pairing
    A. Basic cooking methods
    B. Sauces and other preparations
    C. Spices, herbs and condiments
    D. Cooking methods involving wine
III. Menu Development
     A. Compatible food and wine selection
    B. Food and wine menus
IV. Sanitation and Safety
V.  Professionalism
 
All topics are covered in the lecture and lab portions of the course.

Assignments:
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Lecture-Related Assignments:
1. Reading: textbook and handouts, 10-15 pages per week
2. Three quizzes; 1 final exam
3. Develop a multi-course menu pairing wine with each course
 
Lab-Related Assignments:
1. In-class labs identifying common tasting components (one per week)
2. Lab reports (one per week)
3. Maintain a wine and food affinities lab journal
4. Work in a professional and safe manner

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
30 - 50%
Lab reports, journal
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 30%
Wine and food pairing and menu development
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
20 - 30%
Quizzes and exam to include multiple choice, true/false, matching items, completion, essay, short answer
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 10%
Attendance, participation, and professionalism


Representative Textbooks and Materials:
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What to Drink with What You Eat. Dornenburg, Andrew and Page, Karen. Bulfinch Press. 2006 (classic)
Instructor prepared materials.

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