12/26/2024 3:43:42 PM	CUL 215.1 Course Outline as of Spring 2002	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:

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:

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:
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 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

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:

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:

Recipes and handouts prepared by the instructor.

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