3/31/2025 6:14:55 AM	CUL 276.2 Course Outline as of Fall 2025	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 276.2	Title:  FRENCH CUISINE: PARIS
Full Title:  French Cuisine: Paris
Last Reviewed:3/24/2025

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	1.00	Lecture Scheduled	.50		17.5 max.	Lecture Scheduled	8.75
Minimum	1.00	Lab Scheduled	1.50		2 min.	Lab Scheduled	26.25
		Contact DHR	0			Contact DHR	0
		Contact Total	2.00			Contact Total	35.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  17.50

Total Student Learning Hours: 52.50

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  CUL 275.2

Catalog Description:

Expand your culinary skills while also exploring the rich history, culture, and traditional foods of French regional cuisine. In this course, students will learn to cook a variety of dishes common to regions of Paris.

Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 230 OR CUL 250 OR DIET 50

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Expand your culinary skills while also exploring the rich history, culture, and traditional foods of French regional cuisine. In this course, students will learn to cook a variety of dishes common to regions of Paris.

(Grade or P/NP)
Prerequisites:Course Completion or Current Enrollment in CUL 230 OR CUL 250 OR DIET 50
Recommended:
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: Major Applicable Course

COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1. Demonstrate basic techniques to prepare a variety of dishes common to a particular French regional cuisine of Paris using locally available products.

2. Apply sensory evaluation for flavor and texture balance in recipes.

 

Objectives:

At the conclusion of this course, the student should be able to:

1. Define and describe the differences among global cuisine, French cuisine, and Parisian cuisine.

2. Utilize a variety of cooking techniques to prepare recipes.

3. Select and utilize appropriate cooking and service wares to prepare and serve recipes.

4. Select ingredients based on geographical location and climate and utilize them to prepare dishes common to Parisian cuisine.

5. Describe the eating patterns and lifestyles common to Parisian cuisine.

6. Discuss the historical influences of other countries and cuisines on Parisian cuisine.

7. Identify and describe the ways foods are used for nutritional, medicinal, and/or ceremonial/religious purposes.

8. Apply sensory evaluation skills to identify characteristics of high quality ingredients and finished products.

9. Practice safe, hygienic food-handling procedures.

Topics and Scope

I.   Definitions

    A. National cuisine

    B. Regional cuisine

    C. Global cuisine

    D. Cooking terminology

II.  Styles of Cooking

    A. Dry heat

    B. Moist heat

    C. Combination cooking

III. Cooking Equipment

    A. Pots and pans

    B. Ovens and stoves

    C. Utensils

    D. Serving bowls and platters

IV.  Ingredients Based on Geographical Location and Season

    A. Fresh

    B. Dried

    C. Canned

    D. Frozen

    E. Seasonal

    F. Herbs and spices

    G. Oils and vinegars

V.   Eating Patterns and Lifestyles

    A. Vegetarian

    B. Meat-based diet

    C. Stationary versus mobile

    D. Home cooking versus prepared foods

    E. Environmental and health-related considerations

VI.  Historical Influences of Other Countries and Cuisines

    A. Immigration

    B. Politics/colonialization

    C. Religion

    D. Environment

    E. Geography

    F. Trade/commerce

VII. Foods Used for Specific Purposes

    A. Nutritional

    B. Medicinal

    C. Ceremonial/religious

VIII. Sanitation and Safety Practices in the Professional Kitchen

IX. Sensory Evaluation

 

All topics are covered in the lecture and lab portions of the course.

Assignments:

Lecture-Related Assignments:

1. Weekly reading (6-10 pages)

2. Recipe journal

3. Cuisine worksheets (3-4)

 

Lab-Related Assignments:

1. Prepare weekly recipes

2. Weekly recipe evaluation worksheets

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 10 - 20%
Cuisine worksheets
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%
Preparing weekly recipes; weekly recipes evaluation worksheetS
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 20 - 30%
Recipe journal; attendance and participation

Representative Textbooks and Materials:

Instructor prepared materials.

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