| 12/26/2024 2:28:35 AM |
| Inactive Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 221.34 | Title:
FISH-SHELLFISH II |
|
| Full Title:
Entrees, Side Dishes Fish-Shellfish II |
| 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:
CULT221.34
Catalog Description:
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Professional chef presents theory, demonstrates technique, supervises student preparation of fish and shellfish dishes and accompaniments.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Students learn to identify and select fish and shellfish and practice a variety of cooking techniques to prepare fish, shellfish, and complimentary 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: | | |
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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) Identify a variety of fish.
2) Practice a variety of cooking techniques:
grilling, braising, baking, poaching and sauteing.
3) Prepare fish stocks, stock-based sauces and butter sauces.
4) Prepare a variety of vegetable dishes.
Topics and Scope
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In this class on fish cookery, the student will become familiar wit h
the proper techniques of fish selection and handling. The principles
of fish filleting will be demonstrated and practiced. A variety of
cooking methods will be employed: including saute, grill, braising,
baking and poaching.
Assignments:
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Chef/instructions evaluates student food preparation.
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% |
| Exams, LAB WORK | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
60 - 80% |
| SKILL DEMONSTRATIONS PREPARING FISH/SHELLFISH. | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
10 - 20% |
| SHORT ANSWER, MULTIPLE CHOICE QUESTIONS | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
10 - 10% |
| Attendance, assist to the Chef/Instructor in the preparation and cleanup of demonstrations. | |
Representative Textbooks and Materials:
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