SRJC Course Outlines

10/7/2024 5:36:37 PMCUL 278.8 Course Outline as of Summer 2025

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 278.8Title:  MEX. CUISINE: VERACRUZ  
Full Title:  Mexican Cuisine: Veracruz
Last Reviewed:11/14/2022

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled.5017.5 max.Lecture Scheduled8.75
Minimum1.00Lab Scheduled1.502 min.Lab Scheduled26.25
 Contact DHR0 Contact DHR0
 Contact Total2.00 Contact Total35.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  17.50Total Student Learning Hours: 52.50 

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 275.68

Catalog Description:
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In this course students will explore cultural foods, historical food trends, and customs as related to gourmet, regional, national, and global cuisines. Students will prepare a variety of dishes common to the Mexican regional cuisine of Veracruz.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
In this course students will explore cultural foods, historical food trends, and customs as related to gourmet, regional, national, and global cuisines. Students will prepare a variety of dishes common to the Mexican regional cuisine of Veracruz.
(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:
At the conclusion of this course, the student should be able to:
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1. Prepare a variety of dishes common to the Mexican regional cuisine of Veracruz using locally available products.
2. Utilize a variety of cooking techniques to prepare recipes while applying a working knowledge of sanitation and safety in a commercial kitchen.
 

Objectives: Untitled document
At the conclusion of this course, the student should be able to:
1. Define and describe the differences among global 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 and serve recipes.
4. Select ingredients based on geographical location and climate and utilize them to prepare dishes common to a particular global cuisine.
5. Describe the eating patterns and lifestyles common to a particular global cuisine.
6. Discuss the historical influences of other countries and cuisines on a particular global cuisine.
7. Identify and describe the ways foods are used for nutritional, medicinal, and/or ceremonial/religious purposes.

Topics and Scope
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I.   Definitions
        A. National cuisine
        B. Regional cuisine
        C. Global 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
        C. Utensils
        D. Serving bowls and platters
IV.  Ingredients Based on Geographical Location and Climate
        A. Fresh
        B. Dried
        C. Canned
        D. Frozen
        E. Seasonal
        F. Herbs and spices
        G. Oils and vinegars
V.   Eating Patterns and Lifestyles
        A. Vegetarian
        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
        A. Immigration
        B. Politics/colonialization
        C. Religion
        D. Environment
        E. Geography
        F. Trade/commerce
VII. Foods Used for Specific Purposes
        A. Nutritional
        B. Medicinal
        C. Ceremonial/religious
 
All topics are covered in the lecture and lab portions of the course.

Assignments:
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Lecture-Related Assignments:
1. Weekly reading (3-5 pages)
2. Keep a recipe journal
3. Cuisine worksheets (3-4)
 
Lab-Related Assignments:
1. Prepare weekly recipes
2. Weekly recipe evaluation worksheets

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
10 - 20%
Cuisine 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
50 - 70%
Preparing weekly recipes; weekly recipes evaluation worksheet
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


Representative Textbooks and Materials:
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Instructor prepared materials.

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