Instructor
Pete Walka or Peter Joyce
Outdoor Program
282-3912
walkpete@isu.edu

Course description and objectives
Designed for students with little or no Dutch oven cooking experience, this class introduces the basic skills required to cook with Dutch ovens.  Working in small groups, students will learn to cook in Dutch ovens by preparing entrees, breads, vegetables, and desserts during class each week.   Other topics will include cleaning and caring for Dutch ovens and the history of Dutch oven cooking.  Guest speakers will supplement lectures by the instructor.  Students will learn to cook with Dutch ovens by preparing dishes during class each week.

Course requirements and evaluation criteria
Students will be graded on attendance, participation, and a recipe:
 Attendance and participation 70%
 Recipe assignment 30%

Attendance:  Come to class – there are no “excused absences”.  During a six-week course, students should attend and participate in every class if they wish to do well.  In the event that a student misses a class, the student must complete an additional recipe assignment (see below) to make up for the missed class; the student must bring an extra dish to the final week of class.

Recipe assignment:  Within each group of five students, one student must bring a recipe and ingredients to each week.  The student must research and select the recipe, purchase the ingredients, and bring both a hard and soft copy of the recipe to class.  The Outdoor Program has excellent resources for recipes should students need assistance in finding a suitable recipe.  Each group must decide how they want to split the cost of each week’s ingredients.  The student must supply the instructor with both a hard copy (printed) and soft copy (on IBM-compatible floppy disk) of the recipe to receive credit for the recipe assignment.  The recipe should be in the format described and exhibited on the accompanying handout.

Schedule
1st class Introduction, group organization, history, and food preparation presentation
2nd class Group cooking, guest instructor, and eating
3rd class Group cooking, guest instructor, and eating
4th class Group cooking, guest instructor, and eating
5th class Group cooking, guest instructor, and eating
6th class Final Cook Off!  Event to be held at either Upper or Lower Ross Park Pavilion

Please note
Please do not invite guests to the class.  During the first five classes, there just isn’t enough food for everyone to bring a guest.  During the Final Cook Off, however, each student may bring one guest.

Dutch oven cooking is a fun, social exercise that usually involves a group of folks having a good time.  Although this is a class, the capacity to have fun is a definite characteristic of a true Dutch oven aficionado.   Enjoy.

Text
There is no required text.  The Outdoor Program has several Dutch oven cookbooks that may help students looking for recipe ideas.  The recipes turned in during the class will be compiled into a Dutch oven cookbook to be distributed to students upon completion of the course.
 Risk acknowledgement and release of liability waiver
Activity and dance technique classes involve inherent risk.  With this in mind, all SSPED activity and dance class students are required to read and sign the attached risk acknowledgment and release of liability waiver prior to class participation.

Reasonable accommodation for students with disabilities
If you have a diagnosed disability or believe that you have a disability that might require “reasonable accommodation” on the part of the instructor, please call the Director of the Center of Services for Students with Disabilities at 282-3599.  As a part of the Americans with Disabilities Act, it is the responsibility of the student to disclose a disability prior to requesting reasonable accommodation.