12/26/2024 3:45:19 PM	CUL 221.53 Course Outline as of Fall 2005	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 221.53	Title:  COOKING WITH FRESH HERBS
Full Title:  Selected Topics in Professional Food Preparation
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		4 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:  CULT221.53

Catalog Description:

Professional Chefs present theory, demonstrate technique, supervise production & critique student production of a variety of foods.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Study and preparation of California and International cuisine using fresh herbs as the primary flavoring ingredient. New recipe ideas as well as methods of modifying existing recipes to create dishes highlighting fresh herbs will be addressed.  Course will cover appetizers, soups, salads, entrees, side dishes, breads, desserts and beverages.

(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:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:		Effective:		Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Not Certificate/Major Applicable

COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:

The students will:

1.  Identify fresh herbs by taste and sight.

2.  Identify cooking methods using fresh herbs and herb substitution.

3.  Modify existing recipes to incorporate fresh herbs.

4.  Cook entire meals using fresh herbs in all dishes.

Topics and Scope

1.  Current trends and data on herb usage in cuisine.

      Types of herbs, and cooking methods, publications available.

2.  Identification of herbs found in markets available in Sonoma County,

   Bay Area, other parts of California.

3.  Appetizers

      New recipes, modification of favorites.

4.  Soups

      New recipes, modification of favorites.

5.  Salads

      New recipes, modification of favorites.

6.  Entrees

      Meats, vegetarian entrees, new recipes, modification of favorites.

7.  Side Dishes

      Starches, vegetables, new recipes, modification of favorites.

8.  Breads

      Quick breads, yeast breads, new recipes, modification of favorites.

9.  Desserts

      New recipes, modification of favorites.

10. Beverages

      New recipes, modification of favorites.

Assignments:

Creation and preparation of a well balanced menu using herbs as the

primary flavor component.

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
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 10 - 25%
Homework problems, Lab reports
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 60 - 80%
Class performances
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%
ASSISTANCE TO THE CHEF/INSTRUCTOR IN THE PREPARATION AND CLEANUP OF DEMONSTRATIONS

Representative Textbooks and Materials:

None - handouts are used.

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