SRJC Course Outlines

5/29/2024 4:08:50 AMCUL 253.1 Course Outline as of Fall 2004

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 253.1Title:  PROF COOKING BASICS  
Full Title:  Professional Cooking Basics
Last Reviewed:9/12/2011

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum2.00Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum2.00Lab Scheduled3.008 min.Lab Scheduled52.50
 Contact DHR0 Contact DHR0
 Contact Total4.00 Contact Total70.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total Student Learning Hours: 105.00 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  CULT 253.1

Catalog Description:
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Under supervision of chef instructor, students practice introductory cooking techniques as they apply to vegetables, legumes, grains, potatoes, pasta, meat, fish and poultry. Includes preparing mise en place for stations in a professional restaurant environment.

Prerequisites/Corequisites:
Course Completion or Concurrent Enrollment in CUL 250 ( or DIET 50), CUL 250.1, and CUL 252.3


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Under supervision of chef instructor, students practice introductory cooking techniques as they apply to vegetables, legumes, grains, potatoes, pasta, meat, fish and poultry. Includes preparing mise en place for stations in a professional restaurant environment.
(Grade Only)

Prerequisites:Course Completion or Concurrent Enrollment in CUL 250 ( or DIET 50), CUL 250.1, and CUL 252.3
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

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:
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Upon successful completion of this course, the student will be able to:
1. Further develop basic knife skills through preparing ingredients in a
  professional kitchen environment.
2. Identify and properly utilize tools and equipment found in commercial
   kitchens.
3.  Employ a working vocabulary of culinary terms.
4.  Identify and prepare a variety of vegetables, fruits, grains, legumes,
   potatoes, and pastas.
5.  Interpret and manipulate various recipe forms and recipes.
6.  Define and implement mise en place.
7.  Identify characteristics of high quality ingredients and products.
8.  Apply dry and moist heat cooking techniques.
9.  Prepare vegetables for cooking or service, applying appropriate
    cutting procedures.
10.  Demonstrate vegetable and side dish preparation skills.
12.  Practice cost control principles (total utilization).
13.  Implement practical kitchen maintenance procedures.
14.  Adopt standards of professionalism specific to the professional
    kitchen environment.
15.  Apply principles and proper procedures for sanitation and safe
    hygienic food handling.

Topics and Scope
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I. Product Identification
 A. Vegetables
 B. Fruit
 C. Grains
 D. Legumes
 E. Potatoes
 F. Pastas
 G. Meat
 H. Fish
 I. Poultry
II. Equipment Identification and Handling
 A. Hand tools
 B. Measuring and portioning devices
 C. Cookware
 D. Processing equipment
 E. Storage containers
 F. Heavy equipment
 G. Buffet equipment
III. Culinary Terminology
IV. Recipe and Menu Forms
 A. Types of menus
 B. Menu language
 C. Standardized recipes
 D. Measurements and conversions
 E. Recipe conversions
 F. Controlling food costs
V. Mise en Place
 A. Selecting tools and equipment
 B. Measuring ingredients
 C. Preparing ingredients
 D. Flavoring foods
 E. Preparing to cook
 F. Organizing a work station
 G. Cleaning and maintaining workstations and kitchen
 H. Sanitation and safe and hygienic food handling
VI. Professionalism
 A. Attributes
  1. Knowledge
  2. Skill
  3. Taste
  4. Judgment
  5. Dedication
  6. Pride
 B. Kitchen hierarchy
   1. Executive chef
   2. Sous-chef
   3. Area chefs
   4. Line cooks
   5. Pastry chef
   6. Chef assistants
VII. Principles of Cookery
 A. Dry heat
 B. Moist heat
 C. Combined cooking

Assignments:
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Representative assignments:
1. Reading assignments, approximately 40 pages per week.
2. Memorize and illustrate terms for cooking and kitchen operation.
3. Daily cooking exercises.
4. Two or more recipe interpretation and conversion assignments.
5. Organize and set up a station daily.
6. Weekly quizzes on terminology and equipment and product identification.
6. Final written exam, including essay questions.
7. Final practical skill exam.

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 - 20%
Recipe interpretation and conversion.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
40 - 60%
Class performances, Performance exams
Exams: All forms of formal testing, other than skill performance exams.Exams
20 - 40%
Multiple choice, True/false, Matching items, Completion, Short answer and essay.
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 20%
Attendance/Participation/Professionalism


Representative Textbooks and Materials:
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On Cooking: A Textbook of Culinary Fundamentals, 3rd edition. Labensky,
Sarah R. and Alan M. Hause. Prentice Hall, 2003.

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