12/26/2024 2:16:49 AM	FREN 120 Course Outline as of Summer 2011	Inactive Course
CATALOG INFORMATION
Discipline and Nbr:  FREN 120	Title:  FRENCH THROUGH CUISINE
Full Title:  French Through Cuisine
Last Reviewed:3/25/2002

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	3.00	Lecture Scheduled	3.00		17.5 max.	Lecture Scheduled	52.50
Minimum	3.00	Lab Scheduled	0		12 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	3.00			Contact Total	52.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  105.00

Total Student Learning Hours: 157.50

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

Catalog Description:

This class will enhance the students' knowledge of the French language utilizing lessons in the techniques of French Cuisine. Students will be exposed to French grammar and vocabulary in the process of learning to prepare traditional French recipes.

Prerequisites/Corequisites:
Completion of French 50A or equivalent.

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

This class will enhance the students' knowledge of the French language utilizing lessons in the techniques of French Cuisine.  Students will be exposed to French grammar and vocabulary in the process of learning to prepare traditional French recipes.

(Grade or P/NP)
Prerequisites:Completion of French 50A or equivalent.
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: Not Certificate/Major Applicable

COURSE CONTENT

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

1.  Demonstrate the usage and forms of the most common French verbs,

   adjectives, and nouns in classroom conversation relating to food

   preparation, consumption and appreciation.

2.  Demonstrate the ability to use verbs in the past, present and

   imperative tense during group-preparation of food.

3.  Use vocabulary related to cooking, shopping, dining, and household

   activities.

4.  Demonstrate ability to converse about everyday topics relating to

   food preparation, consumption and appreciation.

Topics and Scope

1.  Beginning communication skills

2.  Speaking in social situations

   a.  Introductions

   b.  Greetings

   c.  Restaurants and foods

   d.  Instructions

   e.  Hobbies

   f.  Numbers

   g.  Family

   h.  Every day activities

   i.  Grocery shopping

   j.  Expression of feelings

   k.  Furniture and appliances

   l.  Telling time

3.  Listening tasks

   a.  Listen for the gist

   b.  Listen with visuals

   c.  Selective listening

   d.  Clue searching

4.  Speaking tasks

   a.  Sentence building

   b.  Personalized questions

   c.  Conversations

   d.  Problem solving

   e.  Asking relevant questions

Assignments:

Assignments and activities will include individual, pair and small group

work. Students will receive recipes in French, 1 week in advance.  After

studying the recipe each week, the students will prepare it

collaboratively, while discussing the process amongst themselves and with

the instructors.  Using French grammar, vocabulary, and culinary

terminology. Students will be given some grammar and vocabulary worksheets

to study at home and others to complete in class as the cooking proceeds.

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 - 30%
Written homework
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 20 - 60%
Class performances, Performance exams
Exams: All forms of formal testing, other than skill performance exams.		Exams 20 - 50%
Multiple choice, True/false, Matching items, Completion
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 10 - 30%
Comprehending & following recipes presented in French/both written & oral

Representative Textbooks and Materials:

Instructor-generated materials

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