4/19/2024 9:22:31 AM	ADLTED 784 Course Outline as of Fall 2022	Inactive Course
CATALOG INFORMATION
Discipline and Nbr:  ADLTED 784	Title:  COMM FOOD PREP AND SERV
Full Title:  Commercial Food Preparation and Service
Last Reviewed:3/11/2019

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	0	Lecture Scheduled	0		6 max.	Lecture Scheduled	0
Minimum	0	Lab Scheduled	3.00		4 min.	Lab Scheduled	18.00
		Contact DHR	0			Contact DHR	0
		Contact Total	3.00			Contact Total	18.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  0.00

Total Student Learning Hours: 18.00

Title 5 Category:  Non-Credit
Grading:  Non-Credit Course
Repeatability:  27 - Exempt From Repeat Provisions
Also Listed As: 
Formerly: 

Catalog Description:

Fundamentals of commercial food preparation emphasizing practical experience rotating through the stations of a kitchen, developing cooking skills in hot and cold food production, proper plating and serving of food, and the foundations of teamwork.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Fundamentals of commercial food preparation emphasizing practical experience rotating through the stations of a kitchen, developing cooking skills in hot and cold food production, proper plating and serving of food, and the foundations of teamwork.

(Non-Credit Course)
Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:27 - Exempt From Repeat Provisions

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:		Effective:		Inactive:
Area:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:		Effective:		Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Certificate Applicable Course

COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1.  Identify and exhibit habits required by employers in the food service industry.

2.  Demonstrate best practices in preparation and service in commercial kitchens.

 

Objectives:

Students will be able to:

1. Practice safe handling of food and sanitation of kitchens.

2. Identify and use tools and equipment found in commercial kitchens.

3. Demonstrate a working vocabulary of culinary terms.

4. Explain and demonstrate a variety of cooking techniques.

5. Work in teams in the food service industry.

6. Explain best practices in preparation and service.

Topics and Scope

I.     Kitchen Overview

II.    The Food Service Professional

III.   Sanitation and Industrial Safety Fundamentals

IV.   Kitchen Equipment and Its Uses

V.    Culinary Terminology

VI.   Mise en Place

VII.  Basic Food Preparation Techniques

VIII. Food Presentation and Garnish

IX.   The Recipe--Its Structure and Use

X.    The Menu

XI.   Buffet Preparation

XII.  Food Service

XIII. Weights and Measures

Assignments:

1. Food preparation activities (10 - 15)

2. Food service activities (10 - 15)

3. Sanitation and safe food handling activities (10 - 15)

Methods of Evaluation/Basis of Grade.

Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.		Writing 0 - 0%
None
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 0 - 0%
None
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 50 - 60%
Food service and preparation activities; safety and sanitation activities
Exams: All forms of formal testing, other than skill performance exams.		Exams 0 - 0%
None
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 40 - 50%
Attendance and participation in teamwork activities

Representative Textbooks and Materials:

Instructor prepared materials

Print PDF