12/26/2024 3:13:02 PM	CUL 200.9 Course Outline as of Spring 2002	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 200.9	Title:  ENTREES-PASTA COOKERY
Full Title:  Entrees - Pasta 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		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:  CULT 200.9

Catalog Description:

Professional chef presents theory, demonstrates techniques, and supervises and critiques student preparation of a variety of pasta dishes. Students will prepare fresh pasta as well as dry pasta to create delicious entrees. A variety of sauces, meats, fish and vegetables will be prepared to accompany the pasta entrees.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Professional Chef presents theory, demonstrates techniques, and supervises and critiques student preparation of a variety of pasta dishes. Students will prepare fresh pasta as well as dry pasta to create delicious entrees. A variety of sauces, meats, fish and vegetables will be prepared to accompany the pasta entrees.

(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 student will:

1.  Recognize the ingredients used in the production of fresh and dry

   pasta.

2.  Utilize quality ingredients to prepare fresh pasta.

3.  Recognize and use proper cooking techniques to prepare a variety

   of recipes.

4.  Prepare sauces to accompany pasta dishes.

5.  Prepare a variety of filled pastas.

6.  Practice presentation techniques.

Topics and Scope

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

   in the techniques used to make fresh pasta including by hand and with

   the aid of a pasta machine.

2.  Ingredients for pasta making will be compared and evaluated.

3.  Pasta dishes from around the world will be discussed and prepared.

4.  Dishes will include cut pasta such as fettuccine, linguini, and angel

   hair as well as filled pastas such as ravioli, tortellini, cannelloni,

   and lasagna.

5.  Sauces will be prepared to accompany particular types of pasta

   including:

   a. tomato sauces

   b. meat sauces

   c. butter sauces

   d. cream sauces

   e. vegetable sauces

   f. olive oil based sauces

   g. herb sauces

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

7.  Presentation techniques will be utilized.

8.  Students will taste and critique all recipes prepared.

Assignments:

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/Preparation

Representative Textbooks and Materials:

Instructor prepared recipes and handouts.

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