| 4/25/2024 9:52:42 AM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 250.1 | Title:
CULINARY ARTS SURVEY |
|
| Full Title:
Culinary Arts Survey |
| Last Reviewed:1/27/2020 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 1.00 | Lecture Scheduled | 1.00 | 17.5 max. | Lecture Scheduled | 17.50 |
| Minimum | 1.00 | Lab Scheduled | 0 | 8 min. | Lab Scheduled | 0 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 1.00 | | Contact Total | 17.50 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 35.00 | Total 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:
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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: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
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| IGETC: | Transfer Area | | Effective: | Inactive: |
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| CSU Transfer: | | Effective: | | Inactive: | |
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| UC Transfer: | | Effective: | | Inactive: | |
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| 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:
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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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