9/1/2024 2:17:07 AM |
| Changed Course |
CATALOG INFORMATION
|
Discipline and Nbr:
CUL 258.3 | Title:
WINE & FOOD PAIRING |
|
Full Title:
Wine and Food Pairing |
Last Reviewed:10/23/2023 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | 1.50 | Lecture Scheduled | 1.25 | 17.5 max. | Lecture Scheduled | 21.88 |
Minimum | 1.50 | Lab Scheduled | 1.00 | 8 min. | Lab Scheduled | 17.50 |
| Contact DHR | 0 | | Contact DHR | 0 |
| Contact Total | 2.25 | | Contact Total | 39.38 |
|
| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 43.75 | Total Student Learning Hours: 83.13 | |
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:
CUL 256.11
Catalog Description:
Untitled document
Food and wine pairing is all the rage, particularly here in California. From professional chefs to local foodies, the art and science of food and wine pairing is getting more interesting every day! Through lecture, structured tastings, and food preparation, students refine their sensory skills to identify complementary ingredients in foods and wines. This course also includes weekly in-class food and wine tastings.
Prerequisites/Corequisites:
Minimum Age 18 or older
Recommended Preparation:
Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or appropriate placement in AB705 mandates.
Limits on Enrollment:
Must be age 18 or older.
Schedule of Classes Information
Description:
Untitled document
Food and wine pairing is all the rage, particularly here in California. From professional chefs to local foodies, the art and science of food and wine pairing is getting more interesting every day! Through lecture, structured tastings, and food preparation, students refine their sensory skills to identify complementary ingredients in foods and wines. This course also includes weekly in-class food and wine tastings.
(Grade or P/NP)
Prerequisites:Minimum Age 18 or older
Recommended:Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or appropriate placement in AB705 mandates.
Limits on Enrollment:Must be 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:
Both Certificate and Major Applicable
COURSE CONTENT
Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
Untitled document
1. Identify common wine varietals and their compatibility with specific foods.
2. Explain the importance of local and seasonal food with wine pairing.
3. Apply a working knowledge of sanitation and safety in a professional kitchen.
Objectives:
Untitled document
At the conclusion of this course, the student should be able to:
1. Identify elements in food and wine that lead to compatibility.
2. Predict compatibility of food and wine when making choices from a restaurant menu.
3. Assess how seasonality, methods of preparation and use of sauces influence food and wine pairing.
4. Suggest appropriate wine for a particular food or meal.
5. Describe basic cooking methods commonly used by professional chefs when wine is a component.
6. Develop a menu with a compatible wine list.
Topics and Scope
Untitled document
I. Principles of Food and Wine Compatibility
A. Cultural
B. Environmental
C. Taste
D. Identifying components of wine and food tasting
1. Elemental flavors and aromas
2. Rules of pairing
II. Considerations of Cooking Methods in Wine and Food Pairing
A Seasonality
B. Basic cooking methods
C. Sauces and other preparations
D. Spices, herbs, and condiments
E. Cooking methods involving wine
III. Menu Development
A. Compatible food and wine selection
B. Food and wine menus
IV. Sanitation and Safety Practices in the Professional Kitchen
V. Attributes of the Professional Chef
A. Teamwork and leadership
B. Efficient time management and accuracy
C. Following written and verbal directions
All topics are covered in the lecture and lab portions of the course.
Assignments:
Untitled document
Lecture-Related Assignments:
1. Weekly reading (15-30 pages)
2. Research and report on common pairings of foods and wines (3-5 pages)
3. Develop a multi-course menu pairing wine with each course
Lab-Related Assignments:
1. Daily sensory evaluation exercises identifying wine characteristics
2. Daily sensory evaluation exercises identifying flavor components of foods with wines
3. Professionalism
Exams:
1. Midterm (1)
2. Final exam (1)
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 20 - 30% |
Research and report on common pairings of foods and wines | |
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving 30 - 50% |
Multi-course menu; daily sensory evaluation exercises | |
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations 0 - 0% |
None | |
Exams: All forms of formal testing, other than skill performance exams. | Exams 20 - 30% |
Midterm; final exam | |
Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category 5 - 10% |
Attendance; participation; professionalism | |
Representative Textbooks and Materials:
Untitled document
What to Drink with What You Eat. Dornenburg, Andrew and Page, Karen. Bulfinch Press. 2006 (classic).
Instructor prepared materials.
Print PDF