12/26/2024 2:47:16 AM	CUL 287.29 Course Outline as of Summer 2011	Inactive Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 287.29	Title:  FRENCH CUISINE III
Full Title:  French Cuisine III
Last Reviewed:6/18/2001

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	1.00	Lecture Scheduled	1.50		8 max.	Lecture Scheduled	12.00
Minimum	1.00	Lab Scheduled	2.00		8 min.	Lab Scheduled	16.00
		Contact DHR	0			Contact DHR	0
		Contact Total	3.50			Contact Total	28.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  24.00

Total Student Learning Hours: 52.00

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  39 - Total 2 Times
Also Listed As: 
Formerly:  CULT287.29

Catalog Description:

Distinctive foods, food patterns, and customs as related to gourmet, regional, national, and international cuisines.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Basic preparation of French soups, entrees, salads, vegetables, and desserts with an emphasis on Bistro-Style cooking.  A complete French meal will be prepared during each class sesson.

(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:
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:

The students will:

1.  Correctly pronounce and define a selection of French food and

   menu terms.

2.  Recognize the regions of France which have distinct cuisines and

   discuss modern changes to these cuisines.

3.  Determine the characteristics that make up Bistro-Style food.

4.  Practice making simple Bistro-style recipes including:  soup,

   sauces, entrees, salads, vegetables and desserts.

5.  Identify the structure of several Bistro menus.

6.  Plan, prepare, consume, and critique class prepared meals.

Topics and Scope

I.   France

     A.  history of Bistro-style cooking

     B.  discuss wines as they are used in Bistro-style cooking

     C.  French language - prounciation

     D.  culture

II.  Menu organization

     A.  examine the difference between classical French menus and

         Bistro-style menus

     B.  courses

     C.  styles of cuisine

III.  Food preparation

     A.  ingredients

     B.  techniques

     C.  equipment

     D.  preparation of simple Bistro-style soups, sauces, salads,

         vegetables, entrees, and desserts

     E.  wine pairing

Assignments:

1.  Participate in preparation of French meals.

2.  Participate in critique of the meals prepared in class.

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 65 - 85%
Class performances
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 15 - 35%
ATTENDANCE, SKILL DEMONSTRATION, AND ATTITUDE

Representative Textbooks and Materials:

Instructor prepared recipes

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