4/24/2024 12:20:45 AM	CUL 253.6 Course Outline as of Fall 2015	New Course (First Version)
CATALOG INFORMATION
Discipline and Nbr:  CUL 253.6	Title:  PROF COOKING BASICS
Full Title:  Professional Cooking Basics
Last Reviewed:3/27/2017

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	3.00	Lecture Scheduled	2.00		17.5 max.	Lecture Scheduled	35.00
Minimum	3.00	Lab Scheduled	3.00		8 min.	Lab Scheduled	52.50
		Contact DHR	0			Contact DHR	0
		Contact Total	5.00			Contact Total	87.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  70.00

Total Student Learning Hours: 157.50

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: 

Catalog Description:

Under supervision of chef instructor, students practice introductory cooking techniques as they apply to vegetables, legumes, grains, 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:

Under supervision of chef instructor, students practice introductory cooking techniques as they apply to vegetables, legumes, grains, 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: Both Certificate and Major Applicable

COURSE CONTENT

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

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

1.   Prepare a variety of vegetables, meats, and fruits for cooking and service in a professional kitchen environment, applying appropriate knife skills.

2.   Identify, properly utilize, and maintain tools and equipment found in commercial kitchens.

3.   Employ a working vocabulary of culinary terms.

4.   Interpret and manipulate various recipe forms and recipes.

5.   Define and implement mise en place.

6.   Identify characteristics of high quality ingredients and products.

7.   Apply dry, moist, and combination heat cooking techniques to a variety of vegetables and meats.

8.   Apply proper seasoning to all food prepared.

9.   Practice and apply food cost control principles.

10. Adopt standards of professionalism specific to the commerical kitchen environment.

11. Apply principles and proper procedures for sanitation and safe hygienic food handling.

Topics and Scope

I. Product Identification

    A. Vegetables

    B. Fruit

    C. Grains

    D. Legumes

    E. Pastas

    F. Meat

    G. Fish

    H. 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

    H. Commercial restaurant equipment

III. Culinary Terminology

IV. Recipe and Menu Forms

    A. Types of menus

    B. Menu language

    C. Standardized recipes

    D. Standardized measurements

    E. Recipe conversions

    F. Controlling food costs

V. Mise en Place

    A. Selecting tools and equipment

    B. Measuring ingredients

    C. Preparing ingredients

    D. Preparing to cook

    E. Organizing a work station

    F. Cleaning and maintaining workstations and kitchen

VI.  Seasonings

    A. Salt

    B. Pepper

    C. Chiles

    D. Herbs and spices

    E. Umami

 VII. Professionalism

     A. Attributes

      1. Knowledge

      2. Skill

      3. Taste

      4. Judgment

      5. Dedication

      6. Pride

      7. Safe and hygienic food handling

    B. Kitchen hierarchy

      1. Brigade system

      2. Modern kitchen hierarchy

VIII. Cooking Principles

    A. Dry heat

    B. Moist heat

    C. Combination methods

Assignments:

Representative assignments:

1. Reading assignments, approximately 40-60 pages per week.

2. Daily cooking exercises (lab).

3. Two or more recipe interpretation and conversion assignments.

4. Weekly quizzes on terminology, equipment, and product identification.

5. Final written exam, including essay questions.

6. Eight to ten practical cooking assessments (lab).

7. One to three writing assignments.

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 5 - 10%
One to three writing assignments.
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 performance, practical cooking assessments.
Exams: All forms of formal testing, other than skill performance exams.		Exams 10 - 20%
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, and professionalism.

Representative Textbooks and Materials:

On Cooking: A Textbook of Culinary Fundamentals, 6th edition, by Sarah R. Labensky and Alan M. Hause. Prentice Hall, 2015.

Instructor prepared recipes and materials.

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