12/26/2024 2:30:09 AM	CUL 200.4 Course Outline as of Spring 2011	Inactive Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 200.4	Title:  MEAT COOKERY 1
Full Title:  Meat 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		4 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 200.4

Catalog Description:

Professional chef presents theory, demonstrates techniques and supervises and critiques student preparation of a variety of meat dishes including beef, pork, and chicken. Students practice a variety of cooking techniques as they apply to meat and will prepare accompanying sauces and side dishes.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Professional Chef presents theory, demonstrates techniques, and supervises and critiques student preparation of a variety of meat dishes including beef, pork, and chicken. Students practice a variety of cooking techniques as they apply to meat and will prepare accompanying sauces and side dishes.

(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:

The student will:

1.  Fabricate a variety of types of meat using proper tools and

   techniques.

2.  Utilize sanitation techniques to prepare meat dishes safely.

3.  Recognize and use proper cooking techniques to prepare a variety

   of recipes.

4.  Prepare sauces to accompany meat dishes.

5.  Prepare a variety of vegetable and starch side dishes.

6.  Practice presentation techniques.

Topics and Scope

1.  Through lecture and demonstration, the student will be instructed

   in the proper handling, fabricating, and cooking techniques for

   a variety of meat items.

2.  Recipes will be presented, discussed, and prepared.

3.  Topics will include:

   a. characteristics of domesticated beef, pork and chicken

   b. methods used to evaluate quality of beef, pork and chicken

   c. proper use of knives

   d. proper ways to butcher beef, pork, and chicken

   e. moist heat techniques

   f. dry heat techniques

   g. combination cooking techniques

   h. choosing the correct sauce to accompany a particular type of meat

   i. choosing the correct side dishes to accompany a particular type of

      meat

   j. methods used to evaluate the quality of finished product

4.  Presentation techniques will be utilized.

5.  Students will taste and critique all recipes prepared.

Assignments:

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/Participation

Representative Textbooks and Materials:

Instructor prrepared recipes and handouts.

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