SRJC Course Outlines

3/28/2024 11:58:34 AMCUL 200.11 Course Outline as of Summer 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 200.11Title:  HORS D'OEUVRES  
Full Title:  Hors D'oeuvres
Last Reviewed:6/18/2001

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum.50Lecture Scheduled1.504 max.Lecture Scheduled6.00
Minimum.50Lab Scheduled2.002 min.Lab Scheduled8.00
 Contact DHR0 Contact DHR0
 Contact Total3.50 Contact Total14.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  12.00Total 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:
Untitled document
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: Untitled document
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:
 
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 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
Untitled document
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:
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 and participation


Representative Textbooks and Materials:
Untitled document
Recipes and handouts prepared by instructor.

Print PDF