| 12/26/2024 3:51:26 PM |
| 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 100 or ESL 100 and CSKLS 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 100 or ESL 100 and CSKLS 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:
Both Certificate and Major Applicable
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon completion of this course, the student will be able to:
1. Discuss key historical events, figures, and trends, including the
history and evolution of restaurants, and how they have influenced the
modern food service industry.
2. Discuss the role food plays in various societies and their cultures.
3. Define commonly used culinary terms.
4. Apply basic math (whole numbers, negative numbers, fractions, decimals
and percents) to food preparation activities.
5. State the units of standard measure used in cooking and their
equivalents.
6. Determine the "real food cost" of various food items and ingredients.
7. Identify realistic career objectives related to culinary arts.
8. Describe attributes of a professional chef.
9. Describe the essential components of a culinary professional's resume.
10. Apply standards of professionalism in the workplace.
Topics and Scope
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I. Evolution of the Culinary Arts
A. Key historical events
1. 1700 - 1800
a. historical figures
b. events
2. 1800 - 1900
a. historical figures
b. events
3. 1900 - 2003
a. historical figures
b. events
B. History and evolution of restaurants
II. Cultures and Cuisines
A. Role of food in societies and cultures
B. Regional cuisines
1. origin
2. significance
III. Culinary Terminology
A. Commonly used culinary terms and their definitions
1. a la carte
2. al dente
3. blanch
4. braise
5. deglaze
6. mirepoix
7. mise en place
8. prix fixe
9. reduce
10. sweat
B. Using key culinary terms
IV. Culinary Math
A. Relevance of basic math skills in foodservice operations
1. Relationship of fractions, decimals, and percentages in the
context of typical foodservice applications
2. Real-world examples
B. Units of standard measure and equivalents
C. Real food cost of various food items and ingredients
V. Careers in the Culinary Arts
A. Career options
B. Attributes of a professional chef
C. Essential components of a culinary professional's resume
D. Professionalism in the workplace
1. Sexual harassment
2. Discrimination
Assignments:
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1. Readings from assigned textbook and/or handouts, 15-25 pages per week.
2. Prepare a culinary history timeline.
3. Research a recipe including origin, ingredients, and significance in
its native region.
4. Write up research results using the instructor prepared worksheet.
5. Present recipe research findings to the class.
6. Complete practice and application exercises for culinary mathematics.
7. Prepare a professional culinary resume.
8. Final Project: Work with a team to create an original food service
business concept.
9. Present food service plan to the class in a fifteen-minute presentation
10. Complete teamwork self-evaluation.
11. 2-3 quizzes.
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% |
| Food service business plans; research results. | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
10 - 20% |
| Culinary math; teamwork self-evaluation. | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
10 - 20% |
| Presentations. | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
15 - 30% |
| Multiple choice, True/false, Matching items, Completion, 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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Sharon Tyler Herbst, The New Food Lover's Companion: Comprehensive
Definitions of Nearly 6000 Food, Drink, and Culinary Terms. Barrons
Educational Series Inc., 2001.
Julia Hill, Culinary Math. John Wiley & Sons, 2004.
Instructor prepared material.
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