| 12/8/2024 8:36:23 PM |
| Inactive Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 287.26 | Title:
ITALIAN CUISINE V |
|
| Full Title:
Practical Italian Cuisine V |
| 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 | 4 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:
CULT287.26
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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Instruction in the preparation of Italian meals. Emphasis will be on fresh flavored pastas. Cooking with wine will be featured. Cost: $50.00
(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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1. Prepare soups, salads, sauces, pastas, vegetables, meats, fish,
poultry, and desserts.
2. Practice making pasta with a pasta machine.
3. Prepare flavored pastas such as carrot, pea, bell pepper, lobster,
spinach, and basil.
4. Prepare filled pastas such as half-moon tortellini, twisted
tortellini, ravioli, panzarotti, and stuffed shells.
5. Practice cooking with wine as a flavor enhancer.
6. Identify a variety of Italian cheeses.
7. Recognize some of the historical background that influences cuisine.
8. Pronounce the Italian menu items.
9. Engage in a sensory evaluation of one Italian red wine and one
Italian white wine.
Topics and Scope
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In this Italian cooking class, the student will prepare traditional
and unusual Italian dishes. Lectures will focus on the cooking
techniques employed in the food preparation, regions of origin of
particular dishes, and historical background of the recipes. Emphasis
will be on flavored and stuffed pastas. Cooking with wine as a flavor
enhancer will be stressed. The students will taste one Italian red wine
and one Italian white wime. Grape varieties and grape growing regions
will be highlighted.
Assignments:
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In class:
1. to prepare the dishes assigned by the teacher.
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, lectures by instructor, their
understanding of the materials and topics covered in class, 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, LAB WORK | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
10 - 30% |
| Class performances | |
| 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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