| 11/25/2024 1:04:36 AM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 256.11 | Title:
WINE & FOOD PAIRING |
|
| Full Title:
Wine and Food Pairing |
| Last Reviewed:10/23/2023 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 1.50 | Lecture Scheduled | 1.25 | 17.5 max. | Lecture Scheduled | 21.88 |
| Minimum | 1.50 | Lab Scheduled | .75 | 8 min. | Lab Scheduled | 13.13 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 2.00 | | Contact Total | 35.00 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 43.75 | Total Student Learning Hours: 78.75 | |
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:
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:
Recommended Preparation:
Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Must be age 18 or older.
Schedule of Classes Information
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.
(Grade Only)
Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:Must be age 18 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: | | |
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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:
Both Certificate and Major Applicable
COURSE CONTENT
Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
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1. Demonstrate a cultural appreciation of wine and its compatibility with food.
2. Identify common wine varietals and how they connect with specific foods.
3. Explain the importance of local and seasonal food with wine pairing.
4. Apply a working knowledge of sanitation and safety in a professional kitchen.
Objectives:
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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 how 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 with a compatible wine list.
Topics and Scope
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I. Principles of Food and Wine Compatibility
A. Cultural
B. Environmental
C. Taste
D. Identifying components of wine and food tasting
1. Elemental flavors and aromas
2. Rules of pairing
II. Considerations of Cooking Methods in 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
A. Compatible food and wine selection
B. Food and wine menus
IV. Sanitation and Safety
V. Professionalism
All topics are covered in the lecture and lab portions of the course.
Assignments:
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Lecture-Related Assignments:
1. Reading: textbook and handouts, 10-15 pages per week
2. Three quizzes; 1 final exam
3. Develop a multi-course menu pairing wine with each course
Lab-Related Assignments:
1. In-class labs identifying common tasting components (one per week)
2. Lab reports (one per week)
3. Maintain a wine and food affinities lab journal
4. Work in a professional and safe manner
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, journal | |
| 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 and 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% |
| Quizzes and exam to include 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, and professionalism | |
Representative Textbooks and Materials:
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What to Drink with What You Eat. Dornenburg, Andrew and Page, Karen. Bulfinch Press. 2006 (classic)
Instructor prepared materials.
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