9/1/2024 2:34:19 AM |
| Changed Course |
CATALOG INFORMATION
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Discipline and Nbr:
CUL 270.30 | Title:
WINE COUNTRY CUISINE |
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Full Title:
Sonoma Wine Country Cuisine |
Last Reviewed:11/14/2022 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | .50 | Lecture Scheduled | .25 | 17.5 max. | Lecture Scheduled | 4.38 |
Minimum | .50 | Lab Scheduled | .75 | 2 min. | Lab Scheduled | 13.13 |
| Contact DHR | 0 | | Contact DHR | 0 |
| Contact Total | 1.00 | | Contact Total | 17.50 |
|
| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 8.75 | Total Student Learning Hours: 26.25 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade or P/NP
Repeatability:
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
Formerly:
Catalog Description:
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Professional chef presents theory, demonstrates techniques, and supervises and critiques student preparations. Course covers historical and modern wine country cooking techniques as applied to gourmet, regional, national, and international cuisines.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Professional chef presents theory, demonstrates techniques, and supervises and critiques student preparations. Course covers historical and modern wine country cooking techniques as applied to gourmet, regional, national, and international cuisines.
(Grade or P/NP)
Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
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:
Major Applicable Course
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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1. Describe the function of each of the primary ingredient groups used in cooking.
2. List and explain the function and proper use of the basic tools and pieces of equipment used in cooking.
3. Demonstrate proper measurement techniques.
4. Read, convert, and execute recipes to create desired yields of specified prepared dishes.
5. Utilize a variety of techniques to prepare recipes.
6. Select and utilize appropriate cooking and service wares to prepare and serve recipes.
7. Select ingredients based on geographical location and climate and utilize them to prepare dishes.
8. Apply sensory evaluation skills and identify characteristics of high quality ingredients and finished products.
9. Employ safe, hygienic food handling procedures.
Topics and Scope
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I. Safe and Hygienic Food Handling
II. Definitions and Culinary Terminology
III. Basic Techniques of Cooking
IV. Sensory Evaluation
A. Taste
B. Appearance
C. Color
V. Cooking Equipment
A. Tools and utensils
B. Ovens and stoves
C. Refrigeration
D. Serving bowls and platters
E. Appliances
VI. Primary Ingredient Groups
A. Meat, fish, poultry
B. Fats
C. Spices and seasonings
D. Dairy
E. Produce
F. Dry goods
VII. Recipes
A. Comprehension
B. Yield conversion
C. Measures
Assignments:
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1. Reading, approximately 3-5 pages per week.
2. Keep a recipe journal.
3. Prepare assigned recipes.
4. Taste and evaluate the success of recipes prepared in class.
5. Complete worksheet(s) on aspects of cuisine, e.g., equipment
identification, terminology, ingredients, cooking methods, historical
influences, etc.
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 5 - 10% |
Worksheets | |
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 60 - 75% |
Preparing and evaluating recipes | |
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 20 - 30% |
Recipe journal; attendance and participation | |
Representative Textbooks and Materials:
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Instructor prepared materials.
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