|5/31/2023 8:16:54 PM||
|Discipline and Nbr:
|Units||Course Hours per Week|| ||Nbr of Weeks||Course Hours Total
|Maximum||1.00||Lecture Scheduled||.50||17.5 max.||Lecture Scheduled||8.75
|Minimum||1.00||Lab Scheduled||1.50||2 min.||Lab Scheduled||26.25
| ||Contact DHR||0|| ||Contact DHR||0
| ||Contact Total||2.00|| ||Contact Total||35.00
| ||Non-contact DHR||0|| ||Non-contact DHR Total||0
Title 5 Category:
AA Degree Applicable
Grade or P/NP
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
| ||Total Out of Class Hours: 17.50||Total Student Learning Hours: 52.50||
Cultural foods, historical food trends, and customs as related to gourmet, regional, national and international cuisines. Preparation of a variety of dishes common to Greek cuisine.
Limits on Enrollment:
Schedule of Classes Information
Cultural foods, historical food trends and customs as related to gourmet, regional, national and international cuisines. Preparation of a variety of dishes common to Greek cuisine.
(Grade or P/NP)
Limits on Enrollment:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
Major Applicable Course
Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
|CSU GE:||Transfer Area|| ||Effective:||Inactive:
|IGETC:||Transfer Area|| ||Effective:||Inactive:
1. Prepare a variety of dishes common to a particular ethnic cuisine using locally available products.
Students will be able to:
1. Define and describe the differences among ethnic cuisine, regional cuisine, and national cuisine.
2. Utilize a variety of cooking techniques to prepare recipes.
3. Select and utilize appropriate cooking and service wares to prepare andserve recipes.
4. Select ingredients based on geographical location and climate and utilize them to prepare dishes common to a particular ethnic cuisine.
5. Describe the eating patterns and lifestyles common to a particular ethnic cuisine.
6. Discuss the historical influences of other countries and cuisines on a particular ethnic cuisine.
7. Identify and describe the ways foods are used for nutritional, medicinal and/or ceremonial/religious purposes.
Topics and Scope
A. National cuisine
B. Regional cuisine
C. Ethnic cuisine
D. Cooking terminology
II. Styles of Cooking
A. Dry heat
B. Moist heat
C. Combination cooking
III. Cooking Equipment
A. Pots and pans
B. Ovens and stoves
D. Serving bowls and platters
IV. Ingredients Based on Geographical Location and Climate
F. Herbs and spices
G. Oils and vinegars
V. Eating Patterns and Lifestyles
B. Meat based diet
C. Stationary vs. mobile
D. Home cooking vs. prepared foods
E. Environmental and health-related considerations
VI. Historical Influences of Other Countries and Cuisines
VII. Foods Used for Specific Purposes
Concepts presented in lecture are applied and practiced in lab.
Lecture Related Assignments:
1. Weekly reading (3-5 pages)
2. Keep a recipe journal
3. Three to four cuisine worksheets
Lab Related Assignments:
1. Prepare weekly recipes (6-8)
2. Recipe evaluation worksheets (6-8)
Methods of Evaluation/Basis of Grade.
Representative Textbooks and Materials:
|Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.||Writing
10 - 20%
|Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.||Problem Solving
0 - 0%
|Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.||Skill Demonstrations
50 - 70%
|Preparing and evaluating recipes||
|Exams: All forms of formal testing, other than skill performance exams.||Exams
0 - 0%
|Other: Includes any assessment tools that do not logically fit into the above categories.||Other Category
20 - 30%
Instructor prepared materials.