Italian Culinary Arts

• Hours: 1
• Credits: 0
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

Appreciating evolution is a prerequisite of your culinary education. From Apicius to Gioacchino Rossini, Italian ingredients have captured the hearts of many. Extra virgin olive oil and observing regional differences, especially within cuisine; the ever-elusive truffle with their unique aroma and flavour, or genuine Traditional balsamic vinegar, students will have the opportunity to explore, investigate and taste what has become known as the Italian table. This course will include extensive guided tastings supported by theoretical application of flavouring techniques in lab settings.

• Hours: 42
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

Italian cooking is about cooking the regions of Italy. Each region has its own unique and distinct features providing a canvas of cultural traditions and distinct approaches to food. Beyond the physical cast of people, distinct spoken language and nature, each region has a clear method to their cooking. Students will explore ingredients that define the various regions from the northern peninsula, the distinguished traditions of central Italy to the many robust flavors of southern Italy. This course will be supported by a theoretical component that will enhance the principle of learning a culture through its foodways.

• Hours: 42
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

Though the art of curing meat did not originate in Italy, it's evolution in this country has undoubtedly produced some of the most noteworthy products in this category. Throughout this course we will focus on the production of the 'Big 8'; guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto and salami, as well as several other Italian regional specialties.

• Hours: 35
• Credits: 2
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

Students will create and develop a selection of specialty breads using Italy's distinctive flour combinations. Breads, pizza and focaccia will be prepared with a variety of textures, flavours and colours. With a hands-on approach to specialty rolls, traditional Italian regional leavened breads including Ciabatta, regional Ligurian, Pugliese and Sicilian focaccia and pizza along with grissini will provide lasting flavours of Italy.

• Hours: 35
• Credits: 2
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

From ancient Rome, Italy has been conquered, re-conquered and ruled by the Byzantine Greeks, the Normans, the French, Germans, the Spanish and Arabs who have enhanced themselves no less at the expense of the people. As a result, and fragmented culturally, these differences have imbedded their influences into what we identify as Italian cuisine. Italian menus will be explored from a geographical and political perspective referencing what constitutes Northern and Southern Italian cuisine noting the significance of the 'Mezzogiorno'. Attention to Sicilian cuisine will address the influence of the Middle East, North Africa and Arab attributes.

• Hours: 42
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

Apicius (1st C) said `we eat first with our eyes' and that first bite of flavour quickly translates to an instinctive appreciation of how food, colours, portion size and masterfully skilled talent is required to create Italian gastronomy. From Imperial Rome and the Mediterranean basin including Greece, cuisine was based on bread, olive oil and wine noting the Byzantine and Oriental influences. Students will study Demeter (the Goddess of Grain), Dionysus (God of the Grape) and Athena (Goddess of the Olive) from the perspective of what has become known as Italian gastronomy. This course will carefully approach cuisine and culture from a historical perspective examining select influences in the Italian culinary timeline.

• Hours: 42
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

The Italian Conversation course is an introduction to the basic elements of the Italian language. Students will be introduced to culturally related topics that will aid in appreciating history, lifestyle and the contemporary Italian speaking world. Active exercises have been developed to assist your listening, speaking, reading, and writing proficiencies.

• Hours: 42
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.