SRJC Course Outlines

10/7/2022 9:29:41 AMCUL 256.6 Course Outline as of Fall 2004

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 256.6Title:  WINE & FOOD AFFINITIES  
Full Title:  Wine and Food Affinities
Last Reviewed:9/12/2011

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum1.00Lab Scheduled1.005 min.Lab Scheduled17.50
 Contact DHR0 Contact DHR0
 Contact Total2.00 Contact Total35.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total Student Learning Hours: 70.00 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  CULT 256.6

Catalog Description:
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Food and wine pairing in professional food service operations.  Through formal tasting, cooking, and lectures, students refine their sensory abilities to identify complementary ingredients in food and wine and investigate the "marriage" of food and wines.  Includes in-class food and wine tasting.

Prerequisites/Corequisites:
Minimum Age 21 or older


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100.

Limits on Enrollment:
Must be age 21 or older.

Schedule of Classes Information
Description: Untitled document
Food and wine pairing in professional food service operations.  Through formal tasting, cooking, and lectures, students refine their sensory abilities to identify complementary ingredients in food and wine and investigate the "marriage" of food and wines.  Includes in-class food and wine tasting.
(Grade Only)

Prerequisites:Minimum Age 21 or older
Recommended:Eligibility for ENGL 100 or ESL 100.
Limits on Enrollment:Must be age 21 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

Outcomes and Objectives:
Upon completion of the course, students will be able to:
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Upon successful completion of this course, the student will 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 the ways methods of preparation and use of sauces influence
   food and wine pairing.
4.  Suggest or select 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 and compatible wine list.

Topics and Scope
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I. Principles of Food and Wine Compatibility
 A. Cultural factors
   1. History
   2. Tradition
 B. Physical factors
   1. Region
   2. Environment
    a. climate
    b. geography
    c. terroir
 C. Taste:  How and why foods and wines taste as they do
    a. sweetness
    b. acidity
    c. tannins
 D. Wine and Food Tasting to Identify Components
   1. Elemental tastes
   2. Aromas
   3. Flavor complexity
   4. Flavor intensity
 E. How these tastes blend
   1. Matching categories of food and wine
   2. Wine and food pairing "rules"
II. The Impact of Food Cooking and Preparation Methods on Wine and Food
   Pairing
 A. Basic cooking methods
 B. Sauces and other preparations
 C. Spices, herbs and condiments
 D. Cooking methods involving wine
III. Menu Development for Successful Wine and Food Pairing
 A. Selecting compatible foods and wines
   1. Top wine choices for particular foods
   2. How foods and wines react together
 B. Creating a menu and compatible wine list

Assignments:
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Assignments may include:
1.  In-class labs identifying common tasting components.
2.  Lab reports.
3.  Maintain a wine and food affinities lab journal.
4.  Develop a multi-course menu pairing wine with each course.
5.  Reading: textbook and handouts, 10-15 pages per week.
6.  Three quizzes; 1 final exam.

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
30 - 50%
Lab reports, Preparation of course text w/handouts and notes.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 30%
Wine and food pairing; menu development.
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%
Multiple choice, True/false, Matching items, Completion, Essay; Short answer.
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 10%
Attendance/Participation


Representative Textbooks and Materials:
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Great Tastes Made Simple: Extraordinary Food and Wine Pairing for Every
Palate. Immer, Andrea. Broadway Books/Random House, 2002.
The New Food Lovers Companion. Herbst, Sharon Tyler. Barron's Educational
Series, 2001.
Instructor prepared materials.

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