8/31/2024 8:24:13 PM |
| Changed Course |
CATALOG INFORMATION
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Discipline and Nbr:
CUL 221.36 | Title:
MEDITERR CUISINE |
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Full Title:
Mediterranean Cuisine I |
Last Reviewed:11/14/2022 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | .50 | Lecture Scheduled | 2.50 | 4 max. | Lecture Scheduled | 10.00 |
Minimum | .50 | Lab Scheduled | 0 | 4 min. | Lab Scheduled | 0 |
| Contact DHR | 0 | | Contact DHR | 0 |
| Contact Total | 2.50 | | Contact Total | 10.00 |
|
| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 20.00 | Total Student Learning Hours: 30.00 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade or P/NP
Repeatability:
04 - Different Topics
Also Listed As:
Formerly:
CULT221.36
Catalog Description:
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Professional chefs present theory, demonstrate techniques, supervise production and critique student production of a variety of foods.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Professional chef lectures & demonstrates food prep. of Mediterranean area emphasizing the cuisines of Spain, Morocco, Sicily & Greece. Demonstration only. (Repeat Code 4) Cost:$25.00.
(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 students will:
1. Recognize the geographical location of Spain, Morocco, Sicily and
Greece and its influence and the respective cuisine.
2. Recognize the historical background of each country that influences
cuisine.
3. Describe traditional foods of a particular country.
4. Define culinary terminology.
5. Compare unique products, specific to a culture.
6. Assess the professional chef use cutlery.
7. Assess artistic presentation of various foods.
8. Describe culinary skills.
9. Evaluate each menu item.
10. Evaluate and discuss each menu item.
Topics and Scope
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1. Discussion and demonstration by a professional chef of the foods
of the Mediterranean area focusing on Spain, Morocco, Sicily and
Greece.
2. A balanced meal of Catolan, Moroccan, Sicilian and Greek cuisines
will be demonstrated.
3. The chef will demonstrate each menu item.
4. Techniques for eye-appealing presentation will be included.
5. The rationale of food combinations will be stressed.
6. The proper use of culinary knives and equipment will be addressed.
7. Each cuisine will be explored to include:
A. historical background.
B. geographical location.
C. traditional and current meal price.
D. distinctive foods of a particular culture will be examined.
E. food patterns will be examined.
8. The students will complete an evaluation each week.
Assignments:
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1. The students will complete an evaluation each week.
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 40 - 60% |
WEEKLY EVALUATIONS | |
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving 0 - 0% |
None | |
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 0 - 0% |
None | |
Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category 40 - 60% |
ATTENDANCE | |
Representative Textbooks and Materials:
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