SRJC Course Outlines

12/7/2023 9:40:10 AMCUL 275.80 Course Outline as of Fall 2023

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 275.80Title:  NW ITALIAN CUISINES  
Full Title:  Italian Cuisine: Northwestern
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: 

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 Northwestern Italian cuisines of Valle D'Aosta, Piedmont, Liguria. This course also includes weekly in-class food and wine sensory evaluations.

Prerequisites/Corequisites:
Minimum Age 18 or older


Recommended Preparation:

Limits on Enrollment:
Age 18 or older

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 Northwestern Italian cuisines of Valle D'Aosta, Piedmont, Liguria. This course also includes weekly in-class food and wine sensory evaluations.
(Grade or P/NP)

Prerequisites:Minimum Age 18 or older
Recommended:
Limits on Enrollment: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: 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 a particular Northwestern Italian cuisine using locally available products.
2. Apply a working knowledge of sanitation and safety in a commercial kitchen.
3. Discuss and evaluate food and wine pairings.
 

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 season.
5. Describe the eating patterns and lifestyles common to Northwestern Italians.
6. Discuss the historical influences of other countries and cuisines on Northwestern Italian cuisines.
7. Identify and describe the ways foods are used for nutritional, medicinal, and/or ceremonial/religious purposes.
8. Through sensory evaluation, identify elements in food and wine that lead to compatibility.

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 Season
        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
        F. Food and wine sensory evaluation
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 (1-5 pages)
2. Recipe journal
3. Cuisine worksheets (3-4)
 
Lab-Related Assignments:
1. Prepare weekly recipes  
2. Weekly wine sensory evaluation
 
Exams:
Final exam

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
30 - 45%
Preparing weekly recipes; weekly recipes evaluation worksheet; weekly wine sensory evaluation
Exams: All forms of formal testing, other than skill performance exams.Exams
20 - 30%
Final exam
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
15 - 20%
Recipe journal


Representative Textbooks and Materials:
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Instructor prepared materials.

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