| 5/5/2024 10:01:35 AM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 253.2 | Title:
CULINARY CAFE KITCHEN I |
|
| Full Title:
Culinary Cafe Kitchen I |
| Last Reviewed:3/23/2015 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 2.00 | Lecture Scheduled | 1.00 | 17.5 max. | Lecture Scheduled | 17.50 |
| Minimum | 2.00 | Lab Scheduled | 3.00 | 8 min. | Lab Scheduled | 52.50 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 4.00 | | Contact Total | 70.00 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 35.00 | Total Student Learning Hours: 105.00 | |
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 253.2
Catalog Description:
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Students develop hands-on skills while rotating through various stations in kitchen of a student-run restaurant and preparing lunch for the public cafÅ.
Prerequisites/Corequisites:
Completion of or concurrent enrollment in CUL 252.4, CUL 252.5, CUL 252.6, CUL 252.7, CUL 252.8, CUL 252.9, CUL 252.10, CUL 252.11, CUL 252.12, CUL 252.13 OR completion of or concurrent enrollemnt in CUL 52.
Recommended Preparation:
Eligibility for ENGL 100A or ENGL 100.
Limits on Enrollment:
Schedule of Classes Information
Description:
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Students develop hands-on skills while rotating through various stations in kitchen of a student-run restaurant and preparing lunch for the public cafÅ.
(Grade Only)
Prerequisites:Completion of or concurrent enrollment in CUL 252.4, CUL 252.5, CUL 252.6, CUL 252.7, CUL 252.8, CUL 252.9, CUL 252.10, CUL 252.11, CUL 252.12, CUL 252.13 OR completion of or concurrent enrollemnt in CUL 52.
Recommended:Eligibility for ENGL 100A or ENGL 100.
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. Demonstrate skills at various stations in a professional kitchen.
2. Complete all food preparation and service activities with appropriate
speed and timing.
3. Use tools and equipment found in a professional kitchen.
4. Apply and refine basic cooking skills in a professional kitchen.
5. Apply plating and presentation techniques.
6. Exhibit interpersonal skills, attitudes and habits required of
employees in the food service industry.
7. Identify and employ the professional skills required on line in
a working commercial kitchen.
8. Work successfully in a team.
9. Organize production.
10. Apply principles and proper procedures for sanitation and safe,
hygienic food handling.
Topics and Scope
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1. Refinement of basic culinary skills.
2. Practical professional food preparation.
3. Hot and cold food preparation.
4. Portion control.
5. Plating and presentation techniques.
6. Speed and precision.
7. Professional teamwork skills.
8. Sanitation and safety in the working professional kitchen.
Assignments:
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1. Practical experience in the working commercial kitchen.
2. Weekly written descriptions and evaluation of job(s) performed.
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
5 - 10% |
| Weekly written descriptions and evaluations. | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
5 - 10% |
| Organize work station; analyze time & temperature | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
60 - 75% |
| Class performances, Speed, timing and teamwork. | |
| 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/Participation/Professionalism | |
Representative Textbooks and Materials:
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Instructor prepared recipes and handouts.
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