| 4/25/2024 9:07:32 AM |
| Inactive Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 210.1 | Title:
QUICK BREADS |
|
| Full Title:
Quick Breads |
| 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 210.1
Catalog Description:
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Professional chef demonstrates techniques and supervises student preparation of sweet and savory quick breads including coffee cakes, muffins, scones, biscuits, soda breads, and corn breads.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Professional chef demonstrates techniques and supervises student preparation of sweet and savory quickbreads including coffee cakes, muffins, scones, biscuits, soda breads, and corn breads.
(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. Practically apply their understanding of various methods for
assembling popovers, crepes, coffee cakes, sweet breads, muffins, scones,
cornbreads, biscuits and dumplings both sweet and savory.
2. Correctly incorporate ingredients by creaming and cutting in fats
and the dry-wet method of mixing to avoid over mixing.
3. Demonstrate use of different leavening agents including baking powder,
baking soda, eggs, and steam.
4. Select appropriate flour for particular recipe.
5. Use low fat substitutes to achieve flavorful and healthy quick breads.
6. Use weights and measures, rolling pins and various kinds of pans to
prepare a number of quick breads.
Topics and Scope
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1. History of quick breads; discussion of which products are quickbreads.
2. Preparation of quick breads, sweet and savory:
popovers, crepes, coffee cakes, sweet breads, muffins, scones,
cornbreads, biscuits, dumplings.
3. Lowfat alternatives to traditional recipes will be discussed & sampled.
4. Knowledge of weights and measures.
5. Description and discussion of uses for different leavening agents.
Assignments:
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Practical laboratory work on various cooking techniques.
Evaluate and critique recipes.
Application of measures including conversion and abbreviations.
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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