SRJC Course Outlines

8/9/2022 1:49:21 AMCUL 287.27 Course Outline as of Spring 2012

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 287.27Title:  ITALIAN CUISINE VI  
Full Title:  Regional Italian Cuisine VI
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:  CULT287.27

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
Recomm: Basic cooking knowledge. Instruction in the preparation of balanced Italian meals including soups, salads, sauces, pastas, vegetables, meats, fish, poultry & desserts. Regional foods will be included.
(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.  Prepare soups, salads, sauces, pastas, vegetables meats, fish,
poultry and desserts.
2.  Practice making pasta with a pasta machine.
3.  Cook with win4e as a flavor enhancer.
4.  Identify a variety of Italian cheeses.
5.  Recognize some of the historical background that influences cuisine.
6.  Pronounce the Italian menu items.
7.  Engage in a sensory evaluation of one Italian red wine and one Italian
white wine.
8.  Prepare regional dishes.
9.  Taste and evaluate a variety of Italian liquors.

Topics and Scope
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In this Italian cooking class the students will prepare complete and
balanced meals.  Regional dishes will be cooked.  Factors affecting
regional dishes will be explored.  Lectures will focus on cooking
techniques, balance in the meal, and food presentation.  The students
will taste one Italian red wine and one Italian white wine.  Grape
varieties and grape growing regions will be highlighted.  Italian
liquors will be tasted and examined.

Assignments:

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 - 50%
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
10 - 60%
ATTENDANCE AND ATTITUDE; FEAST PROJECT, ITALIAN PROJECT, AND SHOW AND TELL


Representative Textbooks and Materials:

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