| 12/26/2024 2:52:06 AM |
| Inactive Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 200.1 | Title:
ENTREES - POULTRY 1 |
|
| Full Title:
Entrees - Poultry Cookery 1 |
| Last Reviewed:6/18/2001 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | .50 | Lecture Scheduled | 1.50 | 4 max. | Lecture Scheduled | 6.00 |
| Minimum | .50 | Lab Scheduled | 2.00 | 2 min. | Lab Scheduled | 8.00 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 3.50 | | Contact Total | 14.00 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 12.00 | Total Student Learning Hours: 26.00 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade or P/NP
Repeatability:
39 - Total 2 Times
Also Listed As:
Formerly:
CULT 200.1
Catalog Description:
Untitled document
Professional chef presents theory, demonstrates techniques, & supervises and critiques student preparation of a variety of poultry dishes including chicken, duck, and turkey. Students practice a variety of cooking techniques as they apply to poultry and will prepare accompanying sauces and side dishes.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
Untitled document
Professional Chef presents theory, demonstrates techniques & supervises student preparation of various poultry dishes and accompaniments using a variety of cooking techniques.
(Grade or P/NP)
Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times
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
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
Untitled document
The students will:
1. Fabricate a variety of types of poultry using proper tools & techniques
2. Use sanitation techniques to prepare poultry dishes safely.
3. Identify and use proper cooking techniques to prepare a variety of
recipes
4. Prepare sauces to accompany poultry dishes
5. Prepare a variety of vegetable and starch side dishes.
Topics and Scope
Untitled document
1. Through lecture and demonstration, proper handling, fabricating and
cooking techniques for a variety of poultry items will be covered.
Topics will include:
a. characteristics of domesticated poultry
b. methods used to evaluate quality of poultry
c. proper use of knives
d. proper ways to bone chicken, duck and turkey
e. moist heat techniques
f. dry heat techniques
g. combination cooking methods
h. choosing correct sauce to accompany a particular type of poultry
i. choosing correct side dish to accompany a particular type of poultry
j. methods used to evaluate the quality of the finished product
2. Recipes will be presented, discussed, and prepared
3. Presentation techniques will be utilized
4. Students will taste and critique all prepared recipes
Assignments:
Untitled document
1. Practical laboratory work on various cooking techniques.
2. Evaluate and critique recipes.
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 | |
| This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course. |
|
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
10 - 25% |
| LAB WORK | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
60 - 80% |
| Preparation and evaluation of cooked recipes | |
| 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
10 - 25% |
| ATTENDANCE, ATTITUDE AND PARTICIPATION | |
Representative Textbooks and Materials:
Untitled document
Recipes and handouts prepared by instructor.
Print PDF