Butler Community College Luis M. Pena Science, Technology, Engineering, and Revised Summer 2021 Math Division Implemented Fall 2021

COURSE OUTLINE Cuisines of Southern Europe

Course Description CA 234. Cuisines of Southern Europe. 3 hours credit. Prerequisite: CA 220 and HM 101 both with a C or better. This course will enable the student to prepare, taste, serve, and evaluate traditional and regional dishes of Southern Europe. The student will learn the ingredients, flavor profiles, preparations, and techniques representative of the cuisines from Italy, Spain, Greece, and the Mediterranean. The student will reinforce skills in sanitation, basic cooking principles and methods, knife skills, safe food handling, safe equipment handling, and preparing meals for commercial consumption. The student will engage in multiple areas of basic cooking and meal preparation.

Required Materials For complete material(s) information, refer to https://bookstore.butlercc.edu

Butler-Assessed Outcomes The intention is for the student to be able to do the following: 1. Demonstrate Southern European cooking principles and methods. 2. Demonstrate sanitary and safe food preparation.

Learning PACT Skills that will be developed and documented in this course Through involvement in this course, the student will develop ability in the following PACT skill area(s): Technology Skills • Discipline-specific technology - Through the production of recipes, the student will develop a working knowledge of how to follow recipes and prepare Southern European food items.

Major Summative Assessment Task(s) These Butler-assessed Outcome(s) and Learning PACT skills will be demonstrated by the following: 1. Planning, preparing, delivering, and analyzing course specific Southern European items.

Skills or Competencies These actions are essential to achieve the course outcomes: 1. Define, explain, and demonstrate Southern European food cooking methods. 2. Prepare and present Southern European items.

Learning Units I. Cuisines of Southern Europe

CA 234 Cuisines of Southern Europe 1 A. Traditional methods B. Contemporary influences C. Modern interpretation and implementation

II. Sanitation and safety A. Food handling and preparation B. Food storage C. Prevention of cuts, burns, and fires D. Prevention of strains and injuries from lifting

III. Tools and equipment A. Pans B. Ovens C. Knives

IV. Basic cooking principles A. Heat and food B. Methods of cooking C. Art of seasoning and flavoring

V. Mise en Place A. Kitchen planning and organization B. Traditional knife cuts C. Basic cooking and flavoring

VI. Italian cuisines A. Piedmontese and Alpine cuisines B. Cuisine of Emilia Romagna C. Tuscan cuisine D. Roman cuisine E. Cuisine of Naples F. Sicilian and Southern Italian cuisine

VII. Spanish cuisines A. Basque cuisine B. Catalan cuisine C. Barcelona and Tapas D. Galician vs. Andalusian Seafood E. Madrid and Modern Spanish cuisine

VIII. Greek cuisine A. Lamb and gyros B. Pita and flat breads C. Salads D. Seafood

CA 234 Cuisines of Southern Europe 2 IX. Middle Eastern cuisine A. Turkish cuisine B. Hummus and baba ganoush C. Dolmas and leaf wraps

X. Mediterranean/North African cuisines A. Algerian B. Moroccan C. Egyptian

Learning Activities Learning activities will be assigned to assist the student to achieve the intended learning outcome(s) through individual and team projects, demonstrations, case studies, and other activities at the discretion of the instructor.

Grade Determination The student will be graded on assessment tasks and learning activities. Grade determinants may include the following: weekly projects, quizzes, unit tests, full participation in all group learning activities, and other methods of evaluation at the discretion of the instructor.

CA 234 Cuisines of Southern Europe 3