5/3/2024 4:51:58 PM	CUL 253A Course Outline as of Spring 2012	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 253A	Title:  CULINARY CAFE 1
Full Title:  Culinary Cafe 1
Last Reviewed:3/23/2015

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	6.00	Lecture Scheduled	3.00		17.5 max.	Lecture Scheduled	52.50
Minimum	6.00	Lab Scheduled	9.50		8 min.	Lab Scheduled	166.25
		Contact DHR	0			Contact DHR	0
		Contact Total	12.50			Contact Total	218.75
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  105.00

Total Student Learning Hours: 323.75

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:  CUL 253.2

Catalog Description:

Fundamentals of commercial food preparation and restaurant operation. Students rotate through stations of a student-run cafe, developing skills in preparation of pasta, potatoes, grains, and legumes, as well as vegetarian, breakfast, and egg cookery. Students gain hands-on experience with table service and ware washing in a working kitchen.

Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 252.13 and CUL 253.5

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description:

Fundamentals of commercial food preparation and restaurant operation. Students rotate through stations of a student-run cafe, developing skills in preparation of pasta, potatoes, grains, and legumes, as well as vegetarian, breakfast, and egg cookery. Students gain hands-on experience with table service and ware washing in a working kitchen.

(Grade Only)
Prerequisites:Course Completion or Current Enrollment in CUL 252.13 and CUL 253.5
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: Both Certificate and Major Applicable

COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:

Upon successful completion of this course, students will be able to:

1.   Identify a variety of potatoes and properly cook them by moist and dry heat methods, by sauteeing/panfrying and deep frying, and by preparing a potato puree and potato items based on purees.

2.   Prepare fresh pasta dough and a variety of pasta dishes.

3.   Identify and prepare a variety of legumes and grains.

4.   Prepare a variety of vegetarian dishes using a variety of cooking methods.

5.   Utilize proper holding and reheating techniques.

6.   Prepare a variety of breakfast items.

7.   Employ appropriate skills at various stations in a professional kitchen including plating and presentation techniques.

8.   Complete food preparation and service activities focusing on speed and timing.

9.   Properly use tools and equipment found in a professional kitchen.

10. Identify and employ interpersonal, professional, and teamwork skills required of employees in the food service industry.

11. Employ appropriate basic skills.

12. Apply proper procedures for washing, sanitizing, drying, and storing equipment, wares, and utensils in a working kitchen.

Topics and Scope

I. Potato cookery

 A. Moist heat methods

 B. Dry heat method

 C. In fat

 D. Potato puree items

 E. Proper holding and reheating

II. Pasta cookery

  A. Fresh pasta

  B. Dry  pasta

III. Grain and legume cookery

IV. Vegetarian cookery

  A. Cultural and global importance of the vegetarian diet

  B. Basic guidelines for vegetarian cookery

  C. Vegetarian dishes and cooking methods

V. Breakfast cookery

 A. Eggs

 B. Starches

 C. Meats        

VI. Professionalism

  A. Interpersonal skills

  B. Attitudes

  C. Habits

  D. Teamwork

VII. Table service

  A. Handling servicewares

    1. Safety

    2. Sanitation

  B. Table settings      

   C. Sidework

  D. Tray Service

  E. Table clearing

  F. Customer relations

VIII. Dishwashing

  A. Procedures

  B. Washing

  C. Sanitizing

  D. Ware washing chemicals

     1. Identification

     2. Proper use

  E. Ware drying and storage

Assignments:

1. Rotate through variety of stations in a working cafe

2. Written term project, 3-5 pages

3. Portfolio to include reading journal, copies of daily menu, recipes, and weekly written descriptions of tasks and self-evaluations

4. Demonstrate proper table setting

5. Demonstrate proper table service and clearing procedures

6. Demonstrate proper washing, sanitizing, and storage procedures

7. Written final consisting of fill-in, objective, short answer and essay questions

8. Assigned reading, 10 - 20 pages per week

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 10 - 20%
Written homework, weekly written descriptions, and evaluations
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 10 - 20%
Inter-station communication, self evaluations
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 30 - 40%
Class performances, ability to follow verbal directions
Exams: All forms of formal testing, other than skill performance exams.		Exams 5 - 20%
Exams: multiple choice, true/false, matching items, completion, short answer, fill-in
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 10 - 25%
Attendance, participation, and professionalism

Representative Textbooks and Materials:

On Cooking: A Textbook of Culinary Fundamentals, 5th edition, by Sarah R. Labensky and Alan M. Hause. Prentice Hall, 2011.

Instructor prepared recipes and materials.

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