| 12/26/2024 8:58:28 PM |
| Inactive Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 221.26 | Title:
SWISS CUISINE |
|
| Full Title:
Basic Swiss Cuisine I |
| Last Reviewed:11/14/2022 |
| 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 | 2 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:
CULT221.26
Catalog Description:
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Professional chefs presents theory, demonstrate techniques, supervise production and critique student production of a variety of foods.
Prerequisites/Corequisites:
Recommended Preparation:
Basic cooking knowledge.
Limits on Enrollment:
Schedule of Classes Information
Description:
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Basic instruction in the preparation of Swiss meals.
(Grade or P/NP)
Prerequisites:
Recommended:Basic cooking knowledge.
Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
| Associate Degree: | Effective: | | Inactive: | |
| Area: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
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| IGETC: | Transfer Area | | Effective: | Inactive: |
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| CSU Transfer: | | Effective: | | Inactive: | |
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| UC Transfer: | | Effective: | | Inactive: | |
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| 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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The students will:
1. Prepare soups, salads, meat, fish, poultry, vegetables and desserts.
2. Recognize some of the historical background that influence Swiss
cooking.
3. Identify a variety of Swiss cheeses.
4. Prepare traditional holiday dishes.
5. Cook regional Swiss foods.
6. Practice a variety of cooking techniques: baking, braising,
sauteeing and grilling.
Topics and Scope
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In this Swiss cooking class, the students will prepare traditional
and classical Swiss dishes with focus on plate presentation. Lectures
will emphasize the cooking techniques employed, regions of origin of
particular dishes and historical background of the recipe. The Swiss
meal structure will be examined.
Assignments:
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1. Chef/instructor evaluates student's food preparation.
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% |
| None | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
60 - 80% |
| PREPARE A DISH/EVALUATE OTHERS | |
| 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
20 - 40% |
| ATTENDANCE AND ATTITUDE | |
Representative Textbooks and Materials:
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