4/29/2024 12:56:11 PM	CUL 222 Course Outline as of Fall 2005	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 222	Title:  COOKS TOUR SONOMA
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:  39 - Total 2 Times
Also Listed As: 
Formerly:  CULT 222

Catalog Description:

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:

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: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:
At the conclusion of this course, the student should be able to:

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

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:

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:

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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