SRJC Course Outlines

4/19/2024 3:08:21 PMCUL 258.3 Course Outline as of Fall 2025

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 258.3Title:  WINE & FOOD PAIRING  
Full Title:  Wine and Food Pairing
Last Reviewed:10/23/2023

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.50Lecture Scheduled1.2517.5 max.Lecture Scheduled21.88
Minimum1.50Lab Scheduled1.008 min.Lab Scheduled17.50
 Contact DHR0 Contact DHR0
 Contact Total2.25 Contact Total39.38
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  43.75Total Student Learning Hours: 83.13 

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:  CUL 256.11

Catalog Description:
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Food and wine pairing is all the rage, particularly here in California. From professional chefs to local foodies, the art and science of food and wine pairing is getting more interesting every day! Through lecture, structured tastings, and food preparation, students refine their sensory skills to identify complementary ingredients in foods and wines. This course also includes weekly in-class food and wine tastings.

Prerequisites/Corequisites:
Minimum Age 18 or older


Recommended Preparation:
Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or appropriate placement in AB705 mandates.

Limits on Enrollment:
Must be age 18 or older.

Schedule of Classes Information
Description: Untitled document
Food and wine pairing is all the rage, particularly here in California. From professional chefs to local foodies, the art and science of food and wine pairing is getting more interesting every day! Through lecture, structured tastings, and food preparation, students refine their sensory skills to identify complementary ingredients in foods and wines. This course also includes weekly in-class food and wine tastings.
(Grade or P/NP)

Prerequisites:Minimum Age 18 or older
Recommended:Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or appropriate placement in AB705 mandates.
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:
At the conclusion of this course, the student should be able to:
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1. Identify common wine varietals and their compatibility with specific foods.
2. Explain the importance of local and seasonal food with wine pairing.
3. Apply a working knowledge of sanitation and safety in a professional kitchen.
 

Objectives: Untitled document
At the conclusion of this course, the student should 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 seasonality, methods of preparation and use of sauces influence food and wine pairing.
4. Suggest 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 Seasonality
    B. Basic cooking methods
    C. Sauces and other preparations
    D. Spices, herbs, and condiments
    E. Cooking methods involving wine
III. Menu Development
     A. Compatible food and wine selection
    B. Food and wine menus
IV. Sanitation and Safety Practices in the Professional Kitchen
V. Attributes of the Professional Chef
    A. Teamwork and leadership
    B. Efficient time management and accuracy
    C. Following written and verbal directions
 
All topics are covered in the lecture and lab portions of the course.

Assignments:
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Lecture-Related Assignments:
1. Weekly reading (15-30 pages)
2. Research and report on common pairings of foods and wines (3-5 pages)
3. Develop a multi-course menu pairing wine with each course
 
Lab-Related Assignments:
1. Daily sensory evaluation exercises identifying wine characteristics
2. Daily sensory evaluation exercises identifying flavor components of foods with wines
3. Professionalism
 
Exams:
1. Midterm (1)
2. Final exam (1)

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
20 - 30%
Research and report on common pairings of foods and wines
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
30 - 50%
Multi-course menu; daily sensory evaluation exercises
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%
Midterm; final exam
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 10%
Attendance; participation; 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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