| 4/24/2024 6:57:31 PM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 215.1 | Title:
HOW TO COOK |
|
| Full Title:
How to Cook-a Class for Absolute Beginners |
| Last Reviewed:6/18/2001 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 1.00 | Lecture Scheduled | 1.50 | 8 max. | Lecture Scheduled | 12.00 |
| Minimum | 1.00 | Lab Scheduled | 2.00 | 7 min. | Lab Scheduled | 16.00 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 3.50 | | Contact Total | 28.00 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 24.00 | Total Student Learning Hours: 52.00 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade or P/NP
Repeatability:
39 - Total 2 Times
Also Listed As:
Formerly:
CULT 215.1
Catalog Description:
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An introductory class in basic food preparation, designed for students with little or no knowledge of cooking techniques, including everything from setting up a kitchen at home to healthful and familiar beginner's recipes using many quick and easy techniques.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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An introductory class in basic food preparation, designed for students with little or no knowledge of cooking techniques, including everything from setting up a kitchen at home to healthful and familiar beginner's recipes using many quick and easy techniques.
(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: | |
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| 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:
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The student will:
1) prepare basic entrees, vegetable dishes, salads, nutritious desserts,
breads, main dishes, and beverages in a quick and easy manner;
2) identify staple foods and basic equipment recommended for a
beginning cook;
3) measure ingredients accurately;
4) follow directions in recipe;
5) select economical and nutritious foods in a supermarket;
6) identify and use good safety and sanitation habits in the handling of
food products.
Topics and Scope
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Introductory class in basic food preparation, designed for students living
on their own with limited knowledge of cooking techniques and limited time
and money.
1. Breakfast Foods
a. quick breads
b. egg cookery
c. cereals
d. beverages
e. fruits
2. Lunches
a. salads
b. soups
c. sandwiches
3. Dinners
a. pastas and other starches
b. vegetables
c. simple desserts
d. meat, fish, poultry
4. Nutritious Snacks
5. Equipment and staple food supplies
6. Safety and Sanitation
7. Supermarket shopping
a. Nutrition b. Economy
Assignments:
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1. Practical lab work on various cooking techniques.
2. Evaluate and critique recipes.
3. A home experience using one of the techniques demonstrated in class
will be assigned at the end of each class.
4. Students will be encouraged to prepare a complete meal for one or more
guests before the 7th class meeting.
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% |
| Class performances, 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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Recipes and handouts prepared by the instructor.
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