| 12/26/2024 1:49:32 AM |
| Inactive Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 200.11 | Title:
HORS D'OEUVRES |
|
| Full Title:
Hors D'oeuvres |
| 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:
CULT200.11
Catalog Description:
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Professional chef presents theory, demonstrates techniques, & supervises and critiques student preparation of a variety of hors d'oeuvres, appetizers, and first course dishes. This course will focus on the production of baked appetizers, using a variety of doughs, vegetables, meat, shellfish, and cheeses.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Professional chef presents theory, demonstrates techniques, & supervises and critiques student preparation of a variety of hors d'oeuvres, appetizers, and first course dishes. This course will focus on the production of baked appetizers using a variety of doughs, vegetables, meat, shellfish and cheeses.
(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: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
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| IGETC: | Transfer Area | | Effective: | Inactive: |
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| CSU Transfer: | | Effective: | | Inactive: | |
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| UC Transfer: | | Effective: | | Inactive: | |
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| 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:
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The students will:
1. Fabricate a variety of types of hors d'oeuvres using proper tools and
techniques.
2. Use sanitation techniques to prepare hors d'oeuvres safely.
3. Recognize and use proper cooking techniques to prepare a variety of
recipes.
4. Recognize and evaluate concepts of flavor combination of baked
hors d'oeuvres.
5. Prepare and evaluate a variety of crusts & fillings for savory tarts.
6. Prepare and evaluate pate a choux paste.
7. Prepare and evaluate hors d'oeuvres made with yeasted dough.
8. Prepare a variety of garnishes for savory hors d'oeuvres.
Topics and Scope
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1. Through lecture and demonstration, the student will be instructed in
the proper handling, fabricating & cooking techniques for a variety of
hors d'oeuvres, including:
a. construction of savory tarts
b. crust made from bread crumbs, corn meal, pate brisee.
c. techniques designed to prevent soggy crusts.
d. production and unusual use of choux paste
e. incorporation of cheese into choux paste
f. savory fillings for choux products
g. advance production
h. using the freezer to reduce last minute work.
i. yeast dough
2. Recipes will be presented, discussed, and prepared.
3. Presentation techniques will be utilized.
4. Students will taste and critique all recipes prepared.
Assignments:
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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 and participation | |
Representative Textbooks and Materials:
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Recipes and handouts prepared by instructor.
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