8/31/2024 8:18:50 PM |
| Changed Course |
CATALOG INFORMATION
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Discipline and Nbr:
CUL 222 | Title:
COOKS TOUR SONOMA |
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Full Title:
A Cook's Tour of Sonoma |
Last Reviewed:10/14/2013 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | 2.00 | Lecture Scheduled | 1.50 | 17.5 max. | Lecture Scheduled | 26.25 |
Minimum | 2.00 | Lab Scheduled | 2.00 | 17.5 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:
05 - May Be Taken for a Total of 4 Units
Also Listed As:
Formerly:
CULT 222
Catalog Description:
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An introduction to the concept of a regionally based diet with an emphasis on the spectrum of foods grown and produced in Sonoma County. Includes lectures, field trips, tastings with demonstrations and hands- on preparation using local ingredients.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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An introduction to the concept of a regionally based diet with an emphasis on the spectrum of foods grown and produced in Sonoma County. Includes lectures, field trips, tastings with demonstrations and hands- on preparation using local ingredients.
(Grade or P/NP)
Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:05 - May Be Taken for a Total of 4 Units
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:
1. Locate, select, and use locally grown and produced products, including
produce, poultry, oysters, mushrooms, and a variety of specialty
products such as foiegras and smoked duck.
2. Analyze the importance of using local products.
3. Identify and select foods grown in their proper season and explain
how this influences quality, both of food and of the environment in
general.
4. Determine the quality of culinary oils and vinegars, and identify and
select appropriate ones for cooking.
5. Evaluate behaviors which help to maintain biological diversity.
Topics and Scope
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I. Discovering Sonoma's diversity
A. overview of class
B. resources for food products in Sonoma County
a. Farm Trails
b. Farm Markets
c. Select Sonoma County
d. Farmery
C. field trips and guest lectures
a. dairies
b. bakeries
c. produce farms
d. mushrooms
e. oysters, meat, and poultry
f. vinegars and preserved foods
g. wines
II. Food Preparation: a Sonoma Cookbook
a. appetizers
b. soups and sandwiches
c. breads, pizza, and calzone
d. eggs
e. pasta, rice, and polenta
f. poultry, seafood, and meat
g. vegetables and salads
h. sauces and condiments
i. desserts
Assignments:
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Semester Project:
Option I: As a semester project, each student will be required to devise
a menu and recipes featuring Sonoma County products. Instruction will be
given on proper recipe writing and students will be encouraged to be
creative, with emphasis on highlighting the unique properties of each of
the foods used.
Option II: Students to conduct an indepth interview with the producer of
chef in Sonoma County. The student will work with the instructor to
develop questions to be asked during the interview.
The final project will include a written report and a class presentation.
Throughout the semester, students will have a variety of short assignments
addressing local products from a variety of perspectives: production,
availability, marketing, and cooking.
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 15 - 40% |
SEMESTER PROJECT | |
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving 15 - 25% |
Field work, Lab reports | |
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations 50 - 60% |
Class performances, Field work | |
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 15 - 30% |
STUDENTS WILL EVALUATE LAB ASSIGNMENTS AND ACTIVITIES. | |
Representative Textbooks and Materials:
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A COOK'S TOUR OF SONOMA, Michele Jordan, 1990
THE GOOD COOK'S BOOK OF OIL AND VINEGAR, Michele Jordan, 1992
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