12/26/2024 3:43:20 PM	CUL 200.18 Course Outline as of Spring 2002	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 200.18	Title:  PLATE PRESENTATION
Full Title:  The Art of Plate Presentation
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:  CULT200.18

Catalog Description:

Professional chef presents theory, demonstrates techniques, supervises & critiques student preparation of a variety of plate presentation techniques. Students apply a variety of techniques as they practice the art of food presentation including the use of colors, shapes, textures, and arrangement of the foods.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Professional Chef presents theory, demonstrates techniques & supervises student preparation of a variety of plate presentation techniques. Students apply a variety of techniques as they practice the art of food presentation including the use of colors, shapes, textures and arrangement of the foods.

(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: Certificate Applicable Course

COURSE CONTENT

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

The students will:

1. Fabricate a variety of types of food using proper tools and techniques

2. Utilize sanitation techniques to prepare a variety of dishes safely

3. Identify and use proper cooking techniques to prepare a variety of

  recipes

4. Use a variety of techniques to add visual appeal to plated foods.

5. Identify the basic principles of plate presentation.

6. Practice presentation techniques.

Topics and Scope

1. Through lecture and demonstration, the student will be instructed in

  the proper handling, fabricating, and cooking techniques for a variety

  of items.

2. Recipes will be presented, discussed, and prepared.

3. Presentation techniques will be utilized including:

  a. Preparing foods properly

  b. Cutting foods

  c. Molding foods

  d. Choosing plates: sizes & shapes, colors & patterns

  e. Arranging foods on plates: colors, textures, shapes, arrangements

  f. Plate dusting

  g. Garnishing plates with herbs

  h. Decorating plates with sauces

4. Students will critique all recipes and plate presentations.

Assignments:

1. Practical lab 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 and Participation

Representative Textbooks and Materials:

Instructor prepared recipes and handouts.

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