SRJC Course Outlines

11/18/2019 6:30:05 PMCUL 250.1 Course Outline as of Spring 2002

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 250.1Title:  CULINARY ARTS SURVEY  
Full Title:  Culinary Arts Survey
Last Reviewed:11/23/2015

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum1.00Lab Scheduled08 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.00 Contact Total17.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total Student Learning Hours: 52.50 

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 250.1

Catalog Description:
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Introduction to fundamentals of the culinary arts, including culinary history, terminology, culinary mathematics, palate development, and food anthropology.

Prerequisites/Corequisites:


Recommended Preparation:
Eligibility for ENGL 100A or ENGL 100 and CSKL 372.

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Introduction to fundamentals of the culinary arts, including culinary history, terminology, culinary mathematics, palate development, and food anthropology.
(Grade Only)

Prerequisites:
Recommended:Eligibility for ENGL 100A or ENGL 100 and CSKL 372.
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:
Upon completion of the course, students will be able to:
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The student will:
1. Discuss key historical events and figures that shaped the modern
  foodservice industry.
2. Trace the history and evolution of restaurants.
3. Explain the influence of society and its structure, science and
technology, and nutrition on the development of the foodservice industry.
4. Identify some of the first American chefs who began to define national
cuisine.
5. Explain how science and technology have affected the modern foodservice
industry.
6. Identify significant currents and trends in today's foodservice
industry.
7. Describe attributes of a professional chef.
8. Define common and widely used culinary terms.
9. Explain palate development.
10. Explain some of the ways modern gastronomes think about how cuisines
develop.
11. Describe the interrelationships between food and culture.
12. Apply basic math (whole numbers, negative numbers, fractions, decimals
and percents) to food preparation.
13. Use the metric system.
14. State the units of measure and the equivalents.
15. Convert units of measure.
16. Identify when to use the approximate equivalent of food measures
chart.
17. Calculate approximate equivalent of food measures.
18. Calculate edible portion cost for any ingredient.
19. Estimate cost to produce a given recipe.
20. Calculate a recipe conversion factor.
21. Convert a recipe to a desired quantity using a conversion factor.
22. Calculate ingredient requirements, given a ratio.
23. Develop a ratio, given a recipe.
24. Describe and cite examples of sexual harassment in the workplace.
25. Identify career objectives related to Culinary Arts.

Topics and Scope
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I.   Culinary history.
II.  Introduction to the profession.
III. Terminology.
IV.  Culinary mathematics.
V.   Metrics.
VI.  Palate development.
VII. Food anthropology.
VIII.Sexual harassment in the workplace.
IX.  Careers in Culinary Arts.

Assignments:
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1. Readings from assigned textbook and/or handouts.
2. Prepare a culinary history timeline.
3. Interview with a professional chef.
4. Research and present 3 issue briefs.
5. Appear and present "autobiographical" and cuisine development
information to the class in the "persona" of a famous chef.
6. Practice and apply culinary mathematics.

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
25 - 50%
Written homework, Reading reports, Essay exams, Term papers
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
5 - 20%
Homework problems, Quizzes, Exams
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
0 - 0%
None
Exams: All forms of formal testing, other than skill performance exams.Exams
15 - 40%
Multiple choice, True/false, Matching items, Completion, Essay; Short answer.
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 15%
Attendance/Participation


Representative Textbooks and Materials:
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Eating in America: A History.  Root, Waverley, and Richard de Rochemont.
New York: Morrow, 1976.
Food: An Oxford Anthology.  Allen, Brigid.  Oxford Univ. Press, 1995.
James Beard's American Cookery.  Beard, James.  Budget Book Service, 1996.
Trade periodicals including:  Art Culinaire; Cook's Illustrated: Boston
Common Press; Food and Wine: American Express Pub. Co.; Food Arts: Food
Arts Publishing, Inc.; Journal of Gastronomy: American Institute of Food &
Wine; Pastry Art & Design: Haymarket Group, Ltd.

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