SRJC Course Outlines

7/15/2024 7:48:15 AMCUL 253A Course Outline as of Fall 2005

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 253ATitle:  CULINARY CAFE 1  
Full Title:  Culinary Cafe 1
Last Reviewed:3/23/2015

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum6.00Lecture Scheduled5.008 max.Lecture Scheduled40.00
Minimum6.00Lab Scheduled21.008 min.Lab Scheduled168.00
 Contact DHR0 Contact DHR0
 Contact Total26.00 Contact Total208.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  80.00Total Student Learning Hours: 288.00 

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:  CUL 253.2

Catalog Description:
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Fundamentals of commercial food preparation and restaurant operation. Students rotate through stations of a student-run cafe, developing skills in preparation of pasta, potatoes, grains, and legumes, as well as vegetarian and breakfast and egg cookery. Students gain hands-on experience with table service and ware washing in a working kitchen.

Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 252.13 ( or CULT252.13) and Course Completion or Current Enrollment in CUL 253.5 OR Course Completion or Current Enrollment in CUL 252.4 ( or CULT 252.4) OR Course Completion or Current Enrollment in CUL 252.7 ( or CULT 252.7)


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100.

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Fundamentals of commercial food preparation and restaurant operation. Students rotate through stations of a student-run cafe, developing food preparation skills and hands-on experience with table service and ware washing in a working kitchen.
(Grade Only)

Prerequisites:Course Completion or Current Enrollment in CUL 252.13 ( or CULT252.13) and Course Completion or Current Enrollment in CUL 253.5 OR Course Completion or Current Enrollment in CUL 252.4 ( or CULT 252.4) OR Course Completion or Current Enrollment in CUL 252.7 ( or CULT 252.7)
Recommended:Eligibility for ENGL 100 or ESL 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:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:Effective:Inactive:
 
UC Transfer:Effective:Inactive:
 
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 successful completion of this course the student will be able to:
1. Identify a variety of potatoes and properly cook them by moist and dry
heat methods, by sauteeing/panfrying and deep frying, and by preparing a
potato puree and potato items based on purees.
2. Prepare fresh pasta dough and a variety of pasta dishes.
3. Identify and prepare a variety of legumes and grains.
4. Prepare a variety of vegetarian dishes using a variety of cooking
methods.
5. Utilize proper holding and reheating techniques and apply a variety of
plating and presentation techniques.
6. Prepare a variety of breakfast items including eggs in a variety of
methods, breakfast items based on batters, and breakfast sauces.
7. Employ appropriate skills at various stations in a professional
kitchen.
8. Complete food preparation and service activities with appropriate speed
and timing.
9. Properly use tools and equipment found in a professional kitchen.
10. Identify and employ interpersonal, professional, and teamwork skills
required of employees in the food service industry and on line in a
working commercial kitchen.
11. Plan and evaluate a menu for organizational capabilities, cost
and customers.
12. Properly handle servicewares with consideration to sanitation and
safety.
13. Properly set a table for a variety of menu styles.
14. Assemble a sidestand to support smooth and timely service.
15. Properly serve and clear a table.
16. Apply correct principles and proper procedures for washing,
sanitizing, drying, and storing various materials, equipment, ware, and
utensils in a working kitchen.

Topics and Scope
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I. Potato cookery
 A. Moist heat methods
    1. boiling
    2. steaming
 B. Dry heat method
    1. baking
    2. roasting
    3. en casserole
 C. In fat
    1. sauteeing
    2. panfrying
    3. deep frying
 D. Potato puree items
 E. Proper holding and reheating
II. Preparing fresh pasta dough
  A. Methods
    1. by hand
    2. in a food processor
    3. in a mixer
  B. Dough
    1. basic
    2. variations
  C. Rolling out dough
    1. using a pasta machine
    2. by hand
  D. Cutting pasta
    1. using a pasta machine
    2. using a knife
  E. Pasta dishes
  F. Plating and presentation techniques
  G. Proper holding and reheating
III. Grains and legumes
  A. Grain identification
    1. rice
    2. wheat
    3. barley
    4. specialty
  B. Legume identification
    1. beans
    2. peas
  C. Grain preparation
    1. boiling
    2. determining doneness
    3. pilaf method
    4. risotto
  D. Legume preparation
    1. long and short soak methods
    2. boiling
    3. properly determining doneness
  E. Proper holding and reheating
IV. Vegetarian Cookery
  A. Cultural and global importance of the vegetarian diet
  B. Basic guidelines for vegetarian cookery
  C. Purchasing guidelines for the vegetarian cook
  D. Vegetarian dishes and cooking methods
  E. Plating and presentation techniques
  F. Proper holding and reheating
V. Breakfast cookery
 A. Seasoning pans
 B. Eggs
   1. composition of
   2. purchase and storage
   3. methods of preparation
     a. poached
     b. fried
     c. scrambled
     d. omelets
     e. quiches
     f. souffles
 C. Breakfast items based on batters
   1. pancakes
   2. crepes
   3. French toast
 D. Breakfast meats
   1. sausages
   2. bacon
 E. Potato dishes and other breakfast starches
 F. Breakfast beverages
 G. Breakfast sauces
 H. Plating and presentation techniques
 I. Proper holding and reheating
VI. Professional requirements
  A. Interpersonal skills
  B. Attitudes
  C. Habits
  D. Teamwork
VII. Menu Planning
  A. Preliminary planning considerations
    1. client needs
    2. restaurant style
    3. cost basis
  B. Evaluation of appropriateness
    1. for organizational capabilities
    2. for customers
  C. Scheduling food production
    1. factors
    2. calculating quantity
  D. Cost analysis and control
  E. Production stations
    1. organizing
    2. managing
VIII. Table Service
  A. Handling servicewares
    1. safety
    2. sanitation
  B. Table settings for a variety of menu styles
    1. American
    2. Russian
    3. Contemporary
  C. Serving utensils
    1. identification
    2. location within the setting
    3. proper offering and removal
  D. The sidestand
    1. function
    2. contents
    3. assembling
  E. Serving from a tray
    1. proper way to carry
    2. efficient loading
       a. clean plates
       b. soiled plates
  F. Serving a plate
    1. proper hand carrying technique
    2. proper service
  G. Clearing a table
  H. Customer relations -- Do's and Don'ts
IX. Practical Ware Washing
  A. Principles and procedures
  B. Washing
     1. manual
     2. mechanical
       a. identification of types of machines
       b. proper operation
  C. Sanitizing
  D. Ware washing chemicals
     1. identification
     2. proper use
  E. Ware drying and storage
  F. Material Safety Data Sheet binder
     1. purpose
     2. locating product data sheets
  G. First aid procedures

Assignments:
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1. Product identification worksheets.
2. Prepare a variety of dishes for a working cafe.
3. Develop a menu.
4. Demonstrate 3 table setting styles.
5. Demonstrate proper table service and clearing procedures.
6. Demonstrate proper washing, sanitizing, and storage procedures.
7. Weekly written descriptions of tasks and self-evaluations.
8. Five to seven (5-7) quizzes and one (1) midterm consisting of
  objective, short answer and essay questions; final performance exam.
9. Assigned reading, 10 - 20 pages per week.

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%
Written homework, 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
10 - 20%
Menu planning.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
40 - 50%
Class performances, Performance exams
Exams: All forms of formal testing, other than skill performance exams.Exams
5 - 20%
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
10 - 25%
Attendance/Participation/Professionalism


Representative Textbooks and Materials:
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On Cooking: A Textbook of Culinary Fundamentals. Labensky, Sarah, R., and
Alan M. Hause. New Jersey: Prentice Hall, 2003.
Remarkable Service: A Guide to Winning and Keeping Customers for Servers,
Managers, and Restaurant Owners. Culinary Institute of America: 2001.
Instructor prepared materials.

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