View the 2010-2011 Catalog (4 MB) - Lake Tahoe Community College

LTCC CATALOG 2010-2011 135 CULINARY ARTSCUL 172A MIDDLE EASTERN CUISINELecture .5, Lab .75, Units .75This course is designed to provide a broader knowledge of a veryspecific global cuisine. Each week students will prepare foods fromdifferent Middle Eastern countries that will be combined into a mealthat will be shared and evaluated. The instructor will introduce theweek’s menu through a brief lecture which will orient the student tothe specific countries and their cuisines.CUL 172B THE CUISINE OF INDIALecture .5, Lab .75, Units .75In this course, students will explore the various cuisines of India.Students will learn about the history, social context, religious aspects,and modern interpretations of Indian Cuisine - one of the oldest onthe planet. In the laboratory, students will produce samosas, pakoras,flatbreads and Indian specialty breads, chutneys, raitas, curries, dhals,fresh cheese, and spice blends. Students will prepare meals that arerepresentative of the main culinary regions of India.CUL 172C MEXICAN REGIONAL CUISINELecture .5, Lab .75, Units .75In this course, students will explore the cuisines from the variousregions of Mexico. Students will learn about the history, social context,religious aspects, and modern interpretations of Mexican cuisine, oneof the most important to American cuisine and, particularly, to thebirth of California cuisine. In the laboratory, students will producerepresentative dishes of each of the major regions of Mexico includingSonora, Chihuahua, Oaxaca, Veracruz, Puebla, Durango, Michoacan,Guernero, Chiapas, Yucatan, and Jalisco. Students will prepare mealsthat are representative of these main culinary regions of Mexico.CUL 172D FRENCH REGIONAL CUISINELecture .5, Lab .75, Units .75This course will explore one of the world's great cuisines. Throughlecture, cooking, and preparing food in the kitchen laboratory,students will gain experience with the primary food regions of France.The course will cover the most representative dishes of each of themain areas of France.CUL 173A SAN FRANCISCO: FOOD MECCALecture 2, Lab 0, Units 2This course will include an orientation and a field trip to the SanFrancisco Bay area with the specific purpose of studying what isconsidered one of the great food capitals of the world. Examples ofthe places that may be visited are the food shops in the restored FerryBuilding, Chinatown, the Farmers Market, Josef Schmidt Chocolatier,Acme Breads, Zuni Cafe, Delfina Restaurant, Citizen Cake, NorthBeach, the Cliff House, Cowgirl Creamery, and Chez Panisse.ADVISORY: Students will need to make arrangements for accommodations andtransportation.CUL 173B EXPLORING THE NAPA VALLEYLecture 2, Lab 0, Units 2This course will explore the Napa Valley - its wine areas, greatrestaurants, food producers, and wineries. The course will includea tour of the Culinary Institute of America, the world renownedculinary school, and include visits to area wineries; gourmet foodspecialists and producers; and renowned restaurants.ADVISORY: Students will need to make their own arrangements for transportationand accommodations. There will be some additional expenses for meals and admissionto certain events.CUL 175A WINE AND CHEESELecture .5, Lab 0, Units .5This course brings together two complex yet wonderful food items:wine and cheese. Students will be afforded the opportunity to gain agreater understanding of the characteristics of both wine and cheese,especially as it concerns the combining of the two. Students will tasteand evaluate different types and styles of wines in combination withdifferent cheeses.PREREQUISITE: Students must be 21 years or older.CUL 191 SPECIAL TOPICSUnits 1-4This course is designed to meet the needs of students for studies inoccupational, technical or college preparatory areas of special interest.Topics and credits will vary from quarter to quarter and will beincluded under this cover title published in the schedule of classes forthe quarter in which the course will be offered.CUL 202 GLOBAL CUISINELecture 2, Lab 6, Units 4This course will survey international, ethnic, and specialized cuisinesin order to provide students with a global perspective. Studentswill study the countries and their cultures and perform an in-depthanalysis of one country and its culture. Emphasis will be placed onthe problem solving required in researching, preparing, and servingfoods from around the world. In the lab, students will apply whatthey learn in lecture by preparing foods and classic dishes from eachof these cultures.Transfers to CSUADVISORY: CUL 102 or equivalent.CUL 226 FOOD AND WINELecture 4, Lab 0, Units 4This course is an in-depth analysis of the relationship between foodand wine with special emphasis on food and wine pairing for homeconsumption and professional cooking. Other topics may include:cooking with wine; food and wine buying; ordering in restaurants;wine cellaring and serving; wine and health; and responsible drinking.Pregnant women or persons with allergies to sulfites are advised not totake this course. Wine will be tasted. Students must be 21 years ofage to enroll in this course.Transfers to CSUPREREQUISITE: Student must be 21 years or older.CUL 231 SPECIAL PROJECTSUnits 1-4This course is designed for students wishing to pursue a specific topicof study. Emphasis is placed on individualized instruction and studentproject planning. The student must arrange for project and creditapproval by the instructor prior to registering for this course.Transfers to CSUCUL 291 SPECIAL PROJECTSUnits 1-4This course is designed for students wishing to pursue a specifictopic of study in occupational, technical or college preparatory areas.Emphasis is placed on individualized instruction and student projectplanning. The student must arrange for project and credit approval bythe instructor prior to registering for this course.Culinary Arts