| 12/7/2024 10:46:18 AM |
| Inactive Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 287.12 | Title:
CLASS ITALIAN CUISN |
|
| Full Title:
Classical Italian Cuisine IV |
| Last Reviewed:6/18/2001 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 1.00 | Lecture Scheduled | 1.50 | 8 max. | Lecture Scheduled | 12.00 |
| Minimum | 1.00 | Lab Scheduled | 2.00 | 8 min. | Lab Scheduled | 16.00 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 3.50 | | Contact Total | 28.00 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 24.00 | Total Student Learning Hours: 52.00 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade or P/NP
Repeatability:
39 - Total 2 Times
Also Listed As:
Formerly:
CULT287.12
Catalog Description:
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Distinctive foods, food patterns, and customs as related to gourmet, regional, national, and international cuisines.
Prerequisites/Corequisites:
Recommended Preparation:
Basic cooking knowledge.
Limits on Enrollment:
Schedule of Classes Information
Description:
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Preparation of classical Italian dishes with an emphasis on relating items & entertaining.
(Grade or P/NP)
Prerequisites:
Recommended:Basic cooking knowledge.
Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
| Associate Degree: | Effective: | | Inactive: | |
| Area: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
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| IGETC: | Transfer Area | | Effective: | Inactive: |
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| CSU Transfer: | | Effective: | | Inactive: | |
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| UC Transfer: | | Effective: | | Inactive: | |
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| C-ID: |
Certificate/Major Applicable:
Certificate Applicable Course
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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The student will:
1. Identify a variety of Italian cheeses.
2. Prepare soups, salads, sauces, pastas, vegetables, meat, fish,
poultry, and desserts.
3. Demonstrate the skill of pasta making.
4. Recognize some of the historical background that influences regional
Italian cooking.
5. Practice pronounciation of Italian menu items.
6. Participate in and olive oil tasting.
7. Engage in a sensory evaluation of one Italian red wine and one
Italian white wine.
Topics and Scope
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In this classical Italian cooking class the student will prepare
traditional and unusual Italian dishes with focus on plate presentation.
Lectures will emphasize the cooking techniques employed, regions of
origin of particular dishes, and historical background of the recipes.
Nutritional information is examined. A special olive oil presentation
and tasting is featured. The student will taste one Italian red and
one white wine. Grape varieties and grape growing regions will be
reviewed.
Assignments:
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In class:
1. to prepare the dishes assigned by the instructor.
2. to evaluate their methods of preparation and that of others.
3. to taste and evaluate the success of each dish in discussion with
instructor and other class members.
Outside of class:
1. Each week, students will prepare at least one dish from the previous
lesson at home.
2. Students will evaluate in writing the previous class, recipes they
prepared, dishes they tasted, lecture by instructor, their understanding
of the materials and topics covered in class, and their performance
on success of the foods they prepared at home.
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 - 30% |
| Homework problems, PROJECTS | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
10 - 30% |
| PREPARATION AND EVALATION | |
| 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
0 - 0% |
| None | |
Representative Textbooks and Materials:
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