| 12/26/2024 2:53:40 AM |
| Inactive Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 200.9 | Title:
ENTREES-PASTA COOKERY |
|
| Full Title:
Entrees - Pasta Cookery |
| 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 200.9
Catalog Description:
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Professional chef presents theory, demonstrates techniques, and supervises and critiques student preparation of a variety of pasta dishes. Students will prepare fresh pasta as well as dry pasta to create delicious entrees. A variety of sauces, meats, fish and vegetables will be prepared to accompany the pasta entrees.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Professional Chef presents theory, demonstrates techniques, and supervises and critiques student preparation of a variety of pasta dishes. Students will prepare fresh pasta as well as dry pasta to create delicious entrees. A variety of sauces, meats, fish and vegetables will be prepared to accompany the pasta entrees.
(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 student will:
1. Recognize the ingredients used in the production of fresh and dry
pasta.
2. Utilize quality ingredients to prepare fresh pasta.
3. Recognize and use proper cooking techniques to prepare a variety
of recipes.
4. Prepare sauces to accompany pasta dishes.
5. Prepare a variety of filled pastas.
6. Practice presentation techniques.
Topics and Scope
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1. Through lecture and demonstration, the student will be instructed
in the techniques used to make fresh pasta including by hand and with
the aid of a pasta machine.
2. Ingredients for pasta making will be compared and evaluated.
3. Pasta dishes from around the world will be discussed and prepared.
4. Dishes will include cut pasta such as fettuccine, linguini, and angel
hair as well as filled pastas such as ravioli, tortellini, cannelloni,
and lasagna.
5. Sauces will be prepared to accompany particular types of pasta
including:
a. tomato sauces
b. meat sauces
c. butter sauces
d. cream sauces
e. vegetable sauces
f. olive oil based sauces
g. herb sauces
6. Recipes will be presented, discussed, and prepared.
7. Presentation techniques will be utilized.
8. 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/Preparation | |
Representative Textbooks and Materials:
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Instructor prepared recipes and handouts.
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