8/31/2024 8:25:29 PM |
| Changed Course |
CATALOG INFORMATION
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Discipline and Nbr:
CUL 221.42 | Title:
GOURMET VEGETARIAN |
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Full Title:
Today's Gourmet Vegetarian |
Last Reviewed:6/18/2001 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | .50 | Lecture Scheduled | 1.50 | 17.5 max. | Lecture Scheduled | 26.25 |
Minimum | .50 | Lab Scheduled | 2.00 | 4 min. | Lab Scheduled | 35.00 |
| Contact DHR | 0 | | Contact DHR | 0 |
| Contact Total | 3.50 | | Contact Total | 61.25 |
|
| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 52.50 | Total Student Learning Hours: 113.75 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade or P/NP
Repeatability:
04 - Different Topics
Also Listed As:
Formerly:
CULT221.42
Catalog Description:
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Study and preparation of contemporary vegetarian gourmet cuisine, with emphasis on usage of fresh local products. Students will ceate meat free meals using a variety of vegetarian cooking techniques and products. The Course is intended to broaden the student's repertoire of vegetarian dishes. The emphasis will be on lacto-ovo vegetarian recipes, with discussion of vegan alternatives and substitutions.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Study & preparation of contemporary vegetarian gourmet cuisine, with emphasis on usage of fresh local products. Students will create meat free meals using a variety of vegetarian cooking techniques & products.
(Grade or P/NP)
Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:04 - Different Topics
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 be able to:
Identify types of vegetarian diets
Identify ingredients commonly used in contemporary vegetarian cuisine
Create and cook entire nutritional vegetarian meals
Modify favorite dishes or meals to be meat free
Use fresh local seasonal products to create vegetarian meals
Topics and Scope
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1. Current trends in vegetarianism
Types of vegetarians, Identification of local ingredients, Nutrition
and vegetarians, the 60's vegetarian, Current information and
recipe sources
2. Vetarian Menus, breakfast, lunch, dinner
Appetizers and hors d'oeuvres, soups, salads, entrees, eliminating
the entree theory, vegetables, starches, breads, desserts
Assignments:
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A project: Creation of a well balanced contemporary vegetarian menu
and preparation of this menu.
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 20 - 30% |
Homework problems | |
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations 40 - 60% |
Class performances | |
Exams: All forms of formal testing, other than skill performance exams. | Exams 10 - 20% |
Multiple choice, True/false, Matching items, Completion | |
Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category 40 - 60% |
CREATIION OF A FULL VEGETARIAN MENU ATTENDANCE AND PARTICIPATION | |
Representative Textbooks and Materials:
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Recommended reading
The Greens Cook Book, Deborah MADIson
Fields of Greens, Annie Somerville
Still Life With Menu, Mollie Katzen
The New Revised Moosewood Cookbook, Mollie Katzen
Vegetariana, Nava Atlas
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