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CUL 112 Italian Cuisine
Credit Hours:  1
Effective Term: Fall 2017
SUN#:  None
AGEC: None  
Credit Breakdown: 1 Lecture
Times for Credit: 1
Grading Option: A, B, C, D, F

Description: Discover the unique flavors, ingredients, and culinary traditions of Italian cuisine. Learn to make your favorite Italian appetizers, soups, entrees, pasta, bread, salads and desserts.

Prerequisites: None

Corequisites: None

Recommendations: None

Measurable Student Learning Outcomes
1. (Knowledge Level) Identify ingredients ubiquitous to Italian cooking; various market forms of ingredients; describe the foods and customs unique to the different regions of Italy. (CSLO 1)
2. (Application Level) Prepare a variety of appetizers, soups, salads, pasta, entrees, breads, and desserts by completing an instructor created menu.(CSLO 1)
3.(Evaluation Level) Using a rubric, evaluate the preparation and presentation of the foods prepared for visual appearance, taste, and texture. (CSLO 1)
4. (Comprehension Level) Using pre- and post-tests, assess comprehension of cooking terms, ingredients, and menu items. (CSLO 1)
Internal/External Standards Accreditation