Dutch Oven Cooking

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Course Syllabus
   

 

 

 

 

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Dutch Oven DisplayDUTCH OVEN COOKING
(PEAC 1182A)

Department of Sports Science & Physical Education

 

SUMMARY

 

Course: Dutch Oven Cooking
(PEAC 1182)


Semester: Fall & Spring Semesters
(8-week Course)

 

Time:  Wednesdays, 5:00-8:00 PM


Place: Student Union Building

 

Instructor:  Peter Joyce


E-mail: joycpete@isu.edu

 

 

COURSE DESCRIPTION

 

This course encompasses a brief history of Dutch oven cooking, as well as information on the purchase and care of the Dutch oven.  The majority of the course involves experiential learning “hands on” preparation cooking of Ducth Oven entrees, breads, vegetables and deserts in an outdoor setting.

TEXT

 

No text will be required for this course; however, the Outdoor Program office has several Dutch oven cookbooks which may be referred to for recipe ideas. A cookbook will be published at the end of the class from the recipes compiled during the class.

 

 

TARGETED STANDARDS


The Sports Science and Physical Education Department’s Outdoor Education curriculum at Idaho State is based on a foundation of five nationally recognized standards.  The following standard applies to this course:

Standard #5  Outdoor Education Experiential Skills and Field Experience Outdoor educators understand the techniques, equipment and safety procedures associated with a variety of outdoor skills; have taken ample opportunity to learn, practice and refine outdoor skills; and have gained practical experience in leading outdoor activities and/or teaching outdoor skills.

Stuffed Peppers from a Dutch Oven

COURSE OBJECTIVES


Objective 1 (Academic Objective): To adapt ordinary recipes for Dutch oven cooking, and to learn how to submit material (recipes) for publication.

Objective 1 Learning Outcomes - By the end of the course, students will:

 

1a. Follow and adapt recipes for use in a Dutch Oven
1b. Write out a recipe for publication & follow specific submission guidelines.

 

Objective 2 (Academic Objective):  To understanding the importance of following a recipe.

Objective 2 Learning Outcomes – By the end of the course, students will:


2a.  Explain the importance of following a recipe.
2b.  Explain how not using standardized measuring techniques can adversely effect the outcome of a recipe.
2c.  Explain how a recipe can be altered for dietary restrictions.

Objective 3 (Academic Objective):  To understand that vegetable dishes can be made without the use of bacon.

Objective 3 Learning Outcomes – By the end of the course, students will:


3a.  Explain why bacon is not considered a vegetable.
3b.  Explain why adding bacon to a vegetable dish is not acceptable for some diets.
3c. Describe ways to flavor vegetable dishes, thereby making the dish palatable to meat eaters without adding bacon.
3d. Demonstrate the ability to cook a vegetable dish without the use of bacon.
Bacon is Not a Vegetable

Objective 4 (Academic Objective):  To gain an understanding that there are other vegetables besides the potato.

Objective 4 Learning Outcomes – By the end of the course, students will:


4a.  Describe several types of vegetables other that the potato.
4b.  Demonstrate cooking vegetable dish without using the potato.

Objective 5 (Motor Skill Objective):  To understand the principles of heat management while cooking with a Dutch oven outdoors.

Objective 5 Learning Outcomes – By the end of the course, students will:


5a.  Describe several types of heat source to cook using a Dutch oven outdoors.
5b.  Explain the importance of a wind screen.
5c.  Demonstrate improvised techniques of building wind screens.
5d.  Demonstrate different techniques of managing heat while cooking with a Dutch oven outdoors.

Objective 6 (Motor Skill Objective):  To learn the techniques of cleaning and caring for a Dutch oven.

Objective 6 Learning Outcomes – By the end of the course, students will:


6a.  Explain the cleaning and care of the different types of Dutch ovens (cast iron, aluminum).
6b.  Demonstrate cleaning and caring of a Dutch oven..

Objective 7 (Motor Skill Objective):  To be able to wield a knife.

Objective 7 Learning Outcomes – By the end of the course, students will:


7a.  Describe the different types of knives, and their uses for cooking.
7b.  Demonstrate cutting various cooking ingredients without cutting off a finger.


GRADING


Grading in this class is based on a point system.  The total number of points is 100 and consists of two components:

Grading Example:  In the following example, the student attended 5 classes and did not make an additional dish; and added bacon to a vegetable dish received 29 pts on the recipe assignment; lost 10 pts for adding bacon to a vegetable dish:

58 pts – Attended 5 classes at 11.6 pts per class
29 pts – Received 29 pts out of a possible 30 pts for the recipe assignment
-10 pts- Added bacon to vegetable dish

 

TOTAL  77 pts.

The final score is 77.  Using the grade scale chart (below), the final letter grade for the class is C.

 

Grading scale:   A 94-100, A-90-93, B+ 88-89, B 84-87, B- 80-83, C+ 78-79, C 74-77, C-70-73, D+ 68-69, D 64-67, D- 60-63, F  below 60.

 

DRESS CODE

 

The class meets outside regardless of the weather, so dress accordingly. An apron is advised. When you get gooey caramel, or slimy meat juices on your hands it gives you something to wipe them on besides your nice jeans. You may want to wear steel toed shoes to prevent stubbing your toes on a Dutch oven, as they are made of cast iron.

 

INSTRUCTOR’S NOTE

Dutch oven cooking, as I know it, is a very fun social exercise that usually involves a group of folks having a good time.  Although this is a class, and you will be graded, it is my intent to make this a fun class. After all, the ability to have fun is a defining characteristic of a true Dutch oven chef.

 

COURSE SCHEDULE

Course Segment

Topics / Skills

Objectives and Learning Outcomes

Session 1

Lecture

Objectives: 2, 3, 4, 6
Learning Outcomes:2a, 2b, 2c, 3a, 3b, 3c,

Session 2

Cooking on the quad
Recipe assignment due Friday, March 23

Objectives: 1, 2, 3, 4, 5, 6, 7
Learning Outcomes: 1a, 2a, 3d, 4b, 5a, 5b, 5c, 5d, 6a, 6b, 7a, 7b

Session 3

Cooking on the quad

Objectives: 2, 3, 4, 5, 6, 7
Learning Outcomes: 2a, 3d, 4b, 5c, 5d, 6b, 7b

Session 4

Cooking on the quad

Objectives: 2, 3, 4, 5, 6, 7
Learning Outcomes: 2a, 3d, 4b, 5c, 5d, 6b, 7b

Session 5

Cooking on the quad

Objectives: 2, 3, 4, 5, 6, 7
Learning Outcomes: 2a, 3d, 4b, 5c, 5d, 6b, 7b

Session 6

Cooking on the quad

Objectives: 2, 3, 4, 5, 6, 7
Learning Outcomes: 2a, 3d, 4b, 5c, 5d, 6b, 7b

 

 

 

Preparing a Pie in a Dutch Oven


Aim High: Idaho State University Outdoor Education

Outdoor Education Links:

 

Outdoor Education Major

Outdoor Minor Information

Questions & Answers

Brief Descriptions of Outdoor Classes

Great Video on Outdoor Education at Idaho State


 

 

 

 

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