SRJC Course Outlines

5/17/2022 2:37:15 PMCUL 270.30 Course Outline as of Fall 2018

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 270.30Title:  WINE COUNTRY CUISINE  
Full Title:  Sonoma Wine Country Cuisine
Last Reviewed:1/22/2018

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum.50Lecture Scheduled.2517.5 max.Lecture Scheduled4.38
Minimum.50Lab Scheduled.752 min.Lab Scheduled13.13
 Contact DHR0 Contact DHR0
 Contact Total1.00 Contact Total17.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  8.75Total Student Learning Hours: 26.25 

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: 

Catalog Description:
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Professional chef presents theory, demonstrates techniques, supervises and critiques student preparations. Course covers historical and modern wine country cooking techniques as applied to gourmet, regional, national and international cuisines.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Professional chef presents theory, demonstrates techniques, supervises and critiques student preparations. Course covers historical and modern wine country cooking techniques as applied to gourmet, regional, national and international cuisines.
(Grade or P/NP)

Prerequisites:
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: Major Applicable Course



COURSE CONTENT

Student Learning Outcomes:
Upon completion of the course, students will be able to:
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1.  Prepare a variety of culinary dishes using locally available products.
2.  Apply a working knowledge of sanitation and safety in a commercial kitchen.
 

Objectives: Untitled document
1. Describe the function of each of the primary ingredient groups used in cooking.
2. List and explain the function and proper use of the basic tools and pieces of equipment used in
    cooking.
3. Demonstrate proper measurement techniques.
4. Read, convert, and execute recipes to create desired yields of specified prepared dishes.
5. Utilize a variety of techniques to prepare recipes.
6. Select and utilize appropriate cooking and service wares to prepare and serve recipes.
7. Select ingredients based on local and seasonal availability.
8. Apply sensory evaluation skills and identify characteristics of high quality ingredients and
    finished products.
9. Employ safe, hygienic food handling procedures.

Topics and Scope
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I.   Safe and Hygienic Food Handling
II.  Definitions and Culinary Terminology
III.  Basic Techniques of Cooking  
IV. Sensory Evaluation
    A. Taste
    B. Appearance
    C. Color
V.  Cooking Equipment
    A. Tools and utensils
    B. Ovens and stoves
    C. Refrigeration
    D. Serving bowls and platters
    E.  Appliances
VI. Primary Ingredient Groups
     A. Meat, fish, poultry
    B. Fats
    C. Spices and seasonings
    D. Dairy
    E.  Produce
    F. Dry goods
VII. Recipes
     A. Comprehension
    B. Yield conversion
    C. Measures
 
Concepts presented in lecture are practiced in lab.

Assignments:
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Lecture-Related Assignments:
1. Reading, approximately 6-10 pages per week
2. Keep a recipe journal
3. Complete worksheet(s) on aspects of cuisine, e.g., equipment identification, terminology,
    ingredients, cooking methods, historical influences, etc.
 
Lab-Related Assignments:
1. Prepare assigned recipes
2. Taste and evaluate the success of recipes prepared in class

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
5 - 10%
Worksheets
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
0 - 0%
None
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
60 - 75%
Preparing and evaluating 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 - 30%
Recipe journal; attendance and participation


Representative Textbooks and Materials:
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Instructor prepared materials.

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