12/26/2024 4:02:01 PM	CUL 287.1 Course Outline as of Fall 2005	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 287.1	Title:  FRENCH CUISINE I
Full Title:  French Cuisine I
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		8 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 287.1

Catalog Description:

Distinctive foods, food patterns, and customs as related to gourmet, regional, national, and international cuisines.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Intro class in preparation of basic French soups, sauces, salads, vegetables, cakes & desserts.

(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.  Correctly pronounce and define a selection of French food and

menu terms.

2.  Recognize the regions of France which have distinct cuisines and

discuss historical and geographical factors which influence the

development of those cuisines.

3.  Identify a variety of French foods.

4.  Practice making simple soups, sauces, salads, vegetables, meats,

and desserts using techniques and equipment typical of France.

5.  Identify the structure of a French meal.

6.  Plan, prepare, consume, and obtain a written critique of a French

multi-course dinner.

Topics and Scope

I.   France

     A.  history of development of French cuisine styles

     B.  geography/regions (food and wine)

     C.  French language - pronunciation

     D.  culture

II.  Menu organization

     A.  meal structures

     B.  courses

     C.  styles of cuisine

III. Food preparation

     A.  ingredients

     B.  techniques

     C.  equipment

     D.  preparation of simple soups, sauces, salads, vegetables,

         entrees, and desserts

     E.  intro. to food writers

Assignments:

1.  Prepare and serve a complete and authentic French dinner for

family and/or friends.

2.  Prepare a written report of the dinner project including menu,

prices, schedule, table setting, and evaluations.

3.  Laboratory assignments weekly to prepare, serve, and critique

simple French food.

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
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 0 - 0%
Homework problems, PROJECTS
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 60 - 70%
Class performances
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 - 10%
ATTENDANCE, SKILL DEMONSTRATION, AND ATTITUDE

Representative Textbooks and Materials:

MASTERING THE ART OF FRENCH COOKING, VOL. I & II, Childs, Berthole,

         and Beck,  recommended

LA TECHNIQUE, Jacques Pepan

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