| 4/19/2024 9:16:29 AM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 200.8 | Title:
ENT. SEASONAL VEG. COOK |
|
| Full Title:
Entrees - Seasonal Vegetarian Cookery |
| Last Reviewed:6/18/2001 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | .50 | Lecture Scheduled | 1.50 | 4 max. | Lecture Scheduled | 6.00 |
| Minimum | .50 | Lab Scheduled | 2.00 | 2 min. | Lab Scheduled | 8.00 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 3.50 | | Contact Total | 14.00 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 12.00 | Total Student Learning Hours: 26.00 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade or P/NP
Repeatability:
39 - Total 2 Times
Also Listed As:
Formerly:
CULT 200.8
Catalog Description:
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Professional chef will lead an exploration into the world of seasonal vegetarian cookery. This course will emphasize the use of fresh local products and utilize them in the preparation of Mediterranean, Asian, and Latin recipes.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Professional Chef will lead an exploration into the world of seasonal vegetarian cookery. This course will emphasize the use of fresh local products and utilize them in the preparation of Mediterranean, Asian, and Latin recipes.
(Grade or P/NP)
Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
| Associate Degree: | Effective: | | Inactive: | |
| Area: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
| |
| IGETC: | Transfer Area | | Effective: | Inactive: |
| |
| 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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1. Explore the principles of modern vegetarian cookery.
2. Discuss current concepts and theories related to vegetarian diets
and nutrition science.
3. Recognize and use proper cooking techniques to prepare a variety
of recipes.
4. Recognize the qualities of fresh local products.
5 Recognize the cultural and global importance of the vegetarian diet.
6. Practice presentation techniques.
Topics and Scope
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1. Through lecture and demonstration, the student will be instructed
in the proper handling, fabricating, and cooking techniques for a
variety of fresh food items.
2. Recipes will be presented, discussed, and prepared.
3. Focus will be on the world of flavors beyond dishes that try to
imitate meat (soy burgers and the like).
4. Emphasis will be on strategies for building flavor from vegetable
stocks, herbs, spices, oils, and condiments.
5. Presentation techniques will be utilized.
6. Students will taste and critique all recipes prepared.
Assignments:
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1. Practical laboratory work on various cooking techniques.
2. Evaluate and critique recipes.
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
0 - 0% |
| None | |
| This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course. |
|
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
10 - 25% |
| Lab Work | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
60 - 80% |
| Preparation and evaluation of cooked recipes | |
| 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
10 - 25% |
| Attendance/Participation | |
Representative Textbooks and Materials:
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Instructor prepared recipes and handouts.
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