A Tour of Spain through Food Culinary Arts Management 100 Spanish Cuisine Course Syllabus: Instructor: Lourdes Sampayo Phone: (510) 235-7800 ext. 4494 E-mail : email@example.com Office Hours: By Appointment Office Location: Student Services Center Units: 2 units Time: Saturday 9:40 a.m. to 1:30 p.m. ________________________________________________________________________ Course Description: This course covers a thorough introduction to regional Spanish cuisine, covering all aspects and influences of Spanish Cooking. Each class will feature four components including history of each region and dish, influences of other cultures on the cuisine, pertinent vocabulary and lastly, cooking techniques and practice. During the lecture portion of each class, students will be introduced to the region of Spain being covered that week, including history and relevance of the history on the regional cuisine. The lecture will also include a demonstration of cooking techniques and tools unique to the region, as well as unique ingredients and their cultural origins. Students will learn to distinguish a recipe’s cultural roots and point out the different influences (Moorish, Jewish, Roman, Celtic and New World) in the recipe. Each week, students will learn vocabulary specific to the region and its recipes. The one hour informative lecture which may include slides, videos, ingredient tastings and live demonstrations will be followed by hands-on cooking instruction. Each week will feature a different region of Spain and students will spend the next two hours of each class learning to cook traditional Spanish meals and tapas from that region. The class will culminate in a tasting and evaluation of each dish. Students can expect to prepare and taste a wide variety of foods including appetizers, soups, salads, main courses, side dishes and desserts. Ingredients will also be varied and students are expected to taste and critique all dishes (as long as no food allergies are involved). Students are also expected to clean their stations (a rotational clean-up assignment sheet will be handed out the first or second day of class). The instructor will assign student groups and each group will be assigned recipes. Students will work within their assigned group throughout the semester. Course Objectives: All students will learn Spanish cooking skills and techniques by actually doing the cooking themselves. Students will have the ability to choose the proper ingredients and follow the proper cooking methods. They will develop their palate and be able to evaluate recipes by taste. Students will be able to identify the different regions of Spain and distinguish which ingredients belong and do not belong to each of the cultural contributors to Spanish cuisine. At the completion of this course students will be able to: 1. Demonstrate a basic knowledge of food preparation. 2. Demonstrate a basic knowledge of the workings of a kitchen. 3. Demonstrate a basic knowledge of the specialized cooking tools and utensils used in Spanish cooking. 4. Demonstrate proficiency in the use of the vocabulary highlighted during the class. 5. Recognize and describe the main culinary regions of Spain. 6. Recognize and describe the main cultural influences on Spanish cuisine. 7. Identify the cultural origins of the main ingredients in Spanish cooking. 8. Demonstrate the ability to prepare dishes from different regions in Spain, including the use of any specialized tools or cooking techniques. 9. Demonstrate the ability to constructively critique a dish and identify, through sight and tasting, the key ingredients in that dish. 10. Demonstrate the ability to re-create a dish from an assigned recipe, or through the use of learned tools and techniques, adapt a recipe, giving it their own creative touch. Methods of Instruction: A. Class lecture and demonstration B. Practical application and production of food C. Class participation in the food evaluation and constructive critique The instructor will provide photocopies of the recipes used in each, translated into English. Students will work in student groups assigned by the instructor for the practical application (including prep, cooking and clean-up) and food production portion of the instruction. Required Instructional Materials and Supplies: There is no book required for this course, although a list of recommended reading is available during the course. The instructor will provide all written materials for the students; however, each student should bring to class a binder or notebook and writing utensil. Students are required to either pull or pin-up their hair, or wear a hat covering their hair. Students should wear closed toe shoes at all times in the kitchen. It is recommended that students do not wear jewelry or glue-on nails or eyelashes. Students are required to bring the following items as a minimum: Apron 10 inch Chef’s Knife Small paring knife Vegetable peeler Suggested items include: Boning knife Measuring spoon set Measuring cup set Kitchen Shears Grading and Evaluation: Methods of Evaluating Student Performance: (Show percentage breakdown for evaluation instruments) 20 % Class Participation 20 % Midterm 40 % Class Projects 20 % Final Individual Project The maximum number of points is 1,000. The final grades will be determined as follows: 900 to 1,000 = A 800 to 899 = B 700 to 799 = C (This is the level required to achieve a PASS) 600 to 699 = D Below 600 = F 1. Punctuality and Preparedness to Work: a. Students are expected to arrive on time and in proper attire and with their tools and participate in class until dismissed by the instructor. b. A tardy, early departure, incomplete toolset or improper attire will count as ½ an absence and the student will be penalized up to 5 points per instance. c. Roll will be taken at the start of class, and again, before dismissal. 2. Participation, Attitude and Work Habits: a. Good work habits and participation are required to fulfill the class participation portion of the grade. b. Students will be evaluated on being positive, attentive and eager to learn, taking notes, working well within their groups, asking pertinent questions and refraining from conversing during lectures and distracting behavior. 3. Skills, Techniques, Production and Presentation: a. Good production habits are demonstrated by following directions and the recipes as explained. b. Students will be evaluated on taking an active part in the hands-on production of the recipes. c. Each team is evaluated on their presentation of their final product to the class. Presentations should be neat, concise, cover any specialized technique or utensil and indicate any deviations from the recipe. d. Each team will also be evaluated on the look, taste and texture of their finished product, by the instructor. 4. Working Clean and Final Clean-Up: a. Everyone is responsible for keeping a clean and organized work station during food prep and production. b. Everyone is responsible for returning equipment, clean and in proper working order to its original location. c. Everyone is responsible for returning extra ingredients to their proper location. d. Each group will be evaluated on the completion of their particular “clean- up” assignment for the day at the end of each class. 5. Teamwork and Cooperation: a. Teamwork is integral to the success of the class. The teams are chosen by the instructor and are non-negotiable. b. Students are expected to treat everyone with respect and work well within their team. c. Students are expected to rotate the “leadership” of their team, so that each member has the chance to experience being a “head chef” and each member has the chance to experience being a “sous chef” (or “Pincho”, as they are called in Spain). 6. Mid-Term and Final Project: a. A written midterm is required. The midterm will cover class lectures and vocabulary. b. For the Final Project, each student will complete a Spanish dish for evaluation, recreating a recipe, trying a new recipe, or adding your own “touch” to a Spanish recipe. This is an individual project and may not be done in groups, although each chef may be assisted by a designated sous chef.
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