SRJC Course Outlines

8/9/2022 1:44:23 AMCUL 287.12 Course Outline as of Spring 2012

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 287.12Title:  CLASS ITALIAN CUISN  
Full Title:  Classical Italian Cuisine IV
Last Reviewed:6/18/2001

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.508 max.Lecture Scheduled12.00
Minimum1.00Lab Scheduled2.008 min.Lab Scheduled16.00
 Contact DHR0 Contact DHR0
 Contact Total3.50 Contact Total28.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  24.00Total 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: Untitled document
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:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:Effective:Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Certificate Applicable Course



COURSE CONTENT

Outcomes and Objectives:
Upon completion of the course, students will 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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