SRJC Course Outlines

8/9/2022 1:17:23 AMCUL 259 Course Outline as of Spring 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 259Title:  WINE TRAINING/COOKS  
Full Title:  Wine Training for Cooks
Last Reviewed:2/20/2002

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.50Lecture Scheduled3.008 max.Lecture Scheduled24.00
Minimum1.50Lab Scheduled08 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total3.00 Contact Total24.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  48.00Total Student Learning Hours: 72.00 

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:  CULT 259

Catalog Description:
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Wine industry, wine production methods with a focus on wine and food compatibility. Disciplined palate exercises and demonstrations by professional chefs.

Prerequisites/Corequisites:
Must be 21 years or older.


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Wine history, wine production methods with a focus on wine & food compatibility. Disciplined palate exercises & demonstrations by professional chefs.
(Grade or P/NP)

Prerequisites:Must be 21 years or older.
Recommended:
Limits on Enrollment:
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: Not Certificate/Major Applicable



COURSE CONTENT

Outcomes and Objectives:
Upon completion of the course, students will be able to:
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The students will:
1.  Recognize wine regions in Sonoma County and describe basic processes
   of red and white wine production.
2.  Participate in component tasting palate exercises to identify
   specific chemicals in wine and food that lead to compatibility.
3.  Prepare and evaluate various wine reductions inorder to select
   well balanced wines to use for reduction.
4.  Participate in palate exercises in which various wines and foods
   are matched inorder.
5.  Identify basic cooking techniques commonly used by professional
   chefs when wine is a component.
6.  Predict compatability of food and wine in order as related to their
   interactions with cooking.

Topics and Scope
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1.  Wine production.
     A. History.
     B. Regions in Sonoma County.
     C. Methods and styles - red and white wines.
2.  Component Evaluation.
     A. Wine component.
     B. Food component.
     C. Food and wine pairing.
3.  Professional cooking techniques and methods.
     A. Reduction.
     B. Glazes.
     C. Sweet and fortified wine in cooking.
     D. Selection criteria.
     E. Demonstration and evaluation by professional chefs.

Assignments:
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1.  Two field trips to local wineries, one red and one white wine
   production.
2.  Quiz.
3.  Paper based on matching food and wine on the basis of their expected
   components, then tasting, evaluating, and serving the food and wine
   together.
4.  Participation in tasting exercises.

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
0 - 0%
None
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 40%
Homework problems, Field work, Lab reports
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
40 - 60%
LAB PERFORMANCE
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
40 - 60%
ATTENDANCE AND ATTITUDE.


Representative Textbooks and Materials:
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None. Handouts are used.

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