Division: Business, Hospitality, and Tourism

Subject Code: HRIMCourse #: 209

Course Title: International Culinary Tour: Italy

HARRISBURG AREACOMMUNITY COLLEGE

FORM 335

Course Form 335 must be updated at least every five years per AP 765 to include, at a minimum, the following elements. [§335.2]

1.Digital Description:

Credit hours: 3.0

Lecture hours: 3.0

Lab hours: 0.0

BL: [__]⅓[__]½ [__]⅔[___] Other (Indicate fraction or percent)

2.Catalog Description:

A guided culinary tour of Italy. Course focus is on the social and cultural culinary dimensions and regional development of food and wine. Tours of local producers, markets, and historical sites are included as well as hands-on culinary classes. Local chef instructors lecture and demonstrate local and regional specialties and students have an opportunity to assist in food production as well as sample many traditional local foods. Introductory lectures are scheduled several weeks before the trip. (D)

Minimum Grade Required

3.Prerequisites:

Corequisites:

Other:

4.Learning Outcomes

[These outcomes are necessary to enable students to attain the essential

knowledge and skills embodied in the program’s educational objectives.]

Upon successful completion of the course the student will be able to:

  • Describe the historical development of regional food
  • Evaluate locally produced products, including produce, wine, beverages, olive oil, meats, cheeses, and desserts
  • Produce and evaluate regional foods including soups, pastas, vegetable dishes, cold salads, entrees, and desserts
  • Describe the production and evaluation of local products including but not limited to wine, cheese, and olive oil
  • View local historical sites including churches, government buildings, art work and landmarks
  • Observe diverse local and regional culture

5.Planned Sequence of Learning Activities

[These must be designed to help students achieve the learning outcomes.]

The tour will include:

  • Local historical sites including churches, government buildings, art work and landmarks.
  • Local market tour with scheduled tasting of several local specialty products.
  • Local winery with a class on production and tasting.
  • Local cheese manufacturer with a class on production and tasting.
  • Hands-on cooking classes taught by local chefs producing regional specialties.
  • Several classes with tours and tastings of local manufacturers of specialty foods such as cheese, wine, and olive oil.
  • Dining at local restaurants.
  • Experiencing thediverse local and regional culture.

6.Assessment of Student Learning

[Methods of assessment should be appropriate for Learning Outcomes listed above.]

  • Scheduled tours (40%)
  • Portfolio (40%)
  • Written assessments (10%)
  • Quizzes relevant to the tour (10%)

7.List of Texts, References, Selected Library Resources or other Learning Materials (code each item based on instructional use): C-Lecture/Laboratory, A-Lecture, B-Laboratory, LC-Lecture/Clinical, CLN-Clinical, I-Online,

BL-Blended, V-Videocourse, D-Independent Study, P-Private Lessons,

E-Internship, F-Cooperative Work-Study, FE-Field Experience. [These resources must be easily accessible to students.]

  • Instructor’s lecture notes
  • Instructor’s tour guide
  • Internet reading assignments

8.Prepared by Faculty Member: Jim Switzenberg Date: 6/24/09

9.Approved by Department Chairperson: Getachew Kassahun Date: 6/24/09

10.Approved by Academic Division Dean: Cynthia Doherty Date: 10/7/09

This course meets all reimbursement requirements of Chapter 335, subchapters A / B.

This course was developed, approved, and offered in accordance with the policies, standards, guidelines, and practices established by the College. It is consistent with the college mission.

If the course described here is a transfer course, it is comparable to similar courses generally accepted for transfer to accredited four-year colleges and universities.

11.Director, Curriculum Compliance:Catherine A. LencioniDate: 10/20/09

12.Provost & VP, Academic Affairs: Ronald R. Young Date: 10/20/09

13.Original Date of course approval by the college:201120

14.Date(s) of subsequent reviews [Indicate change: Learning Outcomes; textbook(s)]:

12/1/04

Review and updated: 10/26/07; 1/11/08; 1/16/09