10/14/2024 1:24:43 PM |
| New Course (First Version) |
CATALOG INFORMATION
|
Discipline and Nbr:
CUL 253.11 | Title:
RESTAURANT PANTRY STN |
|
Full Title:
Restaurant Pantry Station |
Last Reviewed:2/3/2020 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | .50 | Lecture Scheduled | .25 | 17.5 max. | Lecture Scheduled | 4.38 |
Minimum | .50 | Lab Scheduled | 1.50 | 6 min. | Lab Scheduled | 26.25 |
| Contact DHR | 0 | | Contact DHR | 0 |
| Contact Total | 1.75 | | Contact Total | 30.63 |
|
| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 8.75 | Total Student Learning Hours: 39.38 | |
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:
Untitled document
This course presents theory, demonstrates techniques, and directs students in cold kitchen fundamentals associated with a restaurant pantry station, including salads and plated desserts. Emphasis is on speed, timing, and teamwork.
Prerequisites/Corequisites:
Course Completion of CUL 251A (or CUL 252.14) and CUL 254
Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 or equivalent
Limits on Enrollment:
Schedule of Classes Information
Description:
Untitled document
This course presents theory, demonstrates techniques, and directs students in cold kitchen fundamentals associated with a restaurant pantry station, including salads and plated desserts. Emphasis is on speed, timing, and teamwork.
(Grade Only)
Prerequisites:Course Completion of CUL 251A (or CUL 252.14) and CUL 254
Recommended:Eligibility for ENGL 100 or ESL 100 or equivalent
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
Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
Untitled document
1. Apply a working knowledge of sanitation and safety as applied in a professional kitchen.
2. Explain the importance of local and seasonal products in menu planning, design and presentation for the restaurant pantry station.
3. Perform basic skills involved in working the cold side (Garde Manger) of a professional kitchen.
Objectives:
Untitled document
Students will be able to:
1. Employ correct cooking techniques for a variety of ingredients.
2. Identify doneness of various products.
3. Modify recipes for quantity production.
4. Prepare mise-en-place for restaurant pantry and dessert stations.
5. Employ effective manual and organization skills to result in timely, efficient production.
6. Analyze and evaluate finished products.
7. Practice and apply food waste control principles.
8. Apply principles and proper procedures for sanitation and safe, hygienic food handling.
9. Employ standards of professionalism, teamwork and leadership in the professional kitchen.
Topics and Scope
Untitled document
I. Sanitation and Safety Practices in the Professional Kitchen
II. Basic Cooking Methods
A. Dry-heat cooking techniques
1. Grilling
2. Broiling
3. Pan-frying
4. Deep-frying
5. Smoking
B. Moist-heat cooking techniques
1. Poaching
2. Steaming
3. Boiling
C. Preservation techniques
1. Pickling
2. Fermenting
D. Determining doneness
E. Evaluating quality
III. Basic Baking and Pastry Techniques
A. Types
1. Cold and frozen desserts
2. Baked desserts
B. Quantity baking
C. Determining doneness
D. Evaluating quality
IV. Menus and Recipes
A. Types and seasonality
B. Language
C. Standardized recipes
D. Measurements and conversions
E. Controlling food costs
V. Mise-en-Place
A. Tools and equipment
B. Ingredients
C. Preparing to cook
D. Organizing a workstation
E. Cleaning and maintaining a workstation and a kitchen
VI. Pantry Station
A. Salad types
B. Dressings and garnishes
C. Proper holding techniques
D. Plate presentation
VII. Dessert Station
A. Menu design
B. Sauces and garnishes
C. Proper holding techniques
D. Plate presentation
VIII. Pantry and Dessert Station Management
A. Proper mise-en-place for restaurant service
B. Cold food production
C. Portion and waste control
D. Quality control
IX. Sensory Evaluation
X. Attributes of the Professional Chef
A. Teamwork and leadership
B. Efficient time management and accuracy
C. Following written and verbal directions
Concepts presented in lecture are applied and practiced in lab.
Assignments:
Untitled document
Lecture-Related Assignments:
1. Reading assignments, approximately 10-20 pages per week
2. Plan and complete prep lists, menu descriptions (written)
3. Three to four quizzes
4. Practical final exam (written portion included)
Lab-Related Assignments:
1. Practical laboratory work: daily cooking and baking assignments
2. Daily product assessment
3. Self-assessment and critique
4. Worksheets and food quality evaluations
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% |
Prep lists, menu descriptions | |
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving 10 - 20% |
Worksheets, food quality evaluations, self-assessment and critique, product assessment | |
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations 40 - 60% |
Practical laboratory work, skill performance exams, practical cooking assessments | |
Exams: All forms of formal testing, other than skill performance exams. | Exams 10 - 20% |
Quizzes and final exam | |
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:
Untitled document
On Cooking: A Textbook of Culinary Fundamentals. 6th ed. Labensky, Sarah and Hause, Alan and Martel, Pricilla. Pearson. 2019
Print PDF