1/14/2025 8:43:01 PM	CUL 252.4 Course Outline as of Spring 2008	Inactive Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 252.4	Title:  STOCKS, SOUPS & SAUCES
Full Title:  Stocks, Soups & Sauces
Last Reviewed:1/26/2004

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	.50	Lecture Scheduled	.50		8 max.	Lecture Scheduled	4.00
Minimum	.50	Lab Scheduled	1.50		8 min.	Lab Scheduled	12.00
		Contact DHR	0			Contact DHR	0
		Contact Total	2.00			Contact Total	16.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  8.00

Total Student Learning Hours: 24.00

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  CULT 252.4

Catalog Description:

Introduction to stocks, soups, and sauces. Further development of the student's knife skills with emphasis on speed and precision. Emphasis is placed on sanitation and safety, and developing good motor skills.  

Prerequisites/Corequisites:
Completion of or concurrent enrollment in CUL 250, CUL 250.1, CUL 252.3, and CUL 253.1.

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description:

Further development of the student's knife skills with emphasis on speed and precision. Introduction to stocks, soups, and sauces.  Emphasis is placed on sanitation and safety, and developing good motor skills.  

(Grade Only)
Prerequisites:Completion of or concurrent enrollment in CUL 250, CUL 250.1, CUL 252.3, and CUL 253.1.
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

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:

Upon successful completion of this course the student will be able to:

1. Accomplish knife cuts appropriate to preparing ingredients for stocks,

soups and sauces with speed and precision.

2. Prepare a variety of stocks, soups, and sauces.

3. Employ the proper procedures for cooling and storing stocks.

4. Describe the standards used to assess a soup's overall quality and

appraise soups according to standards.

5. Select an appropriate garnish for a soup and demonstrate proper

heating and serving techniques.

6. Apply proper cooling, storing, and reheating procedures for all types

of soup.

7. Recognize and classify sauces.

8. Select a suitable sauce for the style of service and the cooking

technique applied to the main ingredients.

9. Use proper reheating, holding, and plating procedures for sauces.

10. Apply principles and proper procedures for safe, hygienic food

handling.  

Topics and Scope

I. Knife cuts appropriate for stocks, soups, and sauces

II. Stocks

 A. Basic ingredients used in stocks

   1. bones

   2. liquid

   3. aromatics

 B. Mirepoix

 C. White stock

   1. ingredients

   2. basic techniques

 D. Brown stock

   1. ingredients

   2. basic techniques

 E. Proper procedures for cooling and storing

III. Soups

 A. Basic techniques for preparing

   1. clear soups

   2. thick soups

 B. Quality products used

 C. Standards for assessing quality

 D. Garnishes

 E. Proper heating, cooling, and storage procedures

IV. Sauces

 A. Classifying

   1. modern

     a. jus lie

     b. coulis

     c. salsas

   2. classic

     a. mother sauces

     b. egg and butter sauces

 B. Function in relationship to components in a dish

 C. Selecting a suitable sauce

   1. style of service

   2. cooking technique applied to main ingredients

 D. Proper preparation techniques

   1. using thickening agents properly

   2. seasoning to taste

V. Plating Techniques

VI. Evaluating Quality

VII. Principles and proper procedures for sanitation and safe, hygienic

food handling  

Assignments:

1. Practical laboratory work on knife skills and proper cutting

  techniques for a variety of items.

2. Practical laboratory work on various stock, soup, and sauce

  preparation techniques.

3. Evaluation and critique of stocks, soups and sauces.

4. Assigned reading in text: 5-10 pages per week.

5. Two to three quizzes; final objective and performance exam.  

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 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 0 - 0%
None
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 50 - 70%
Class performances, Performance exams
Exams: All forms of formal testing, other than skill performance exams.		Exams 10 - 35%
Multiple choice, True/false, Matching items, Completion
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 15 - 20%
Attendance/Participation/Professionalism

Representative Textbooks and Materials:

On Cooking: A Textbook of Culinary Fundamentals.  Labensky, Sarah R., and

Alan M. Hause.  New Jersey: Prentice Hall, 2002.

Instructor prepared materials.  

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