| 4/25/2024 3:40:06 PM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 221.54 | Title:
HOME COOKING FOR 1...OR2 |
|
| Full Title:
Home Cooking for 1... or 2 |
| 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:
CULT221.54
Catalog Description:
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Professional chefs present theory, demonstrate techniques, supervise production and critique student production of a variety of foods.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Professional Chef presents theory, demonstrates technique, supervises and critiques student preparation of a variety of dishes including appetizers, soups, salads, entrees, breads, and desserts. The focus of this class will be on small quantities that can be quickly prepared at home for 1 or 2 people.
(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: | |
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| 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:
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The students will:
1. Understand how to effectively shop and stock a pantry for 1 or 2.
2. Utilize sanitation techniques to safely prepare a variety of dishes.
3. Understand and use proper cooking techniques to prepare a variety
of recipes in small quantities.
4. Prepare appetizers, soups, salads, entrees, breads, and desserts.
5. Prepare a variety of vegetables and starch side dishes.
6. Practice presentation techniques.
Topics and Scope
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1. Through lecture and demonstration, the student will be instructed
in the proper handling, fabricating, and cooking techniques for
a variety of food items.
2. Focus will be on the preparation of recipes in small
quantities.
3. Instruction will be provided concerning shopping for small quantities
of groceries.
4. Recipes will be presented, discuseed, and prepared.
5. Presentation techniques will be utilized.
6. Students will taste and critique all recipes prepared.
Assignments:
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1. Practical laboratory work on various cooking techniques.
2. Evaluate and critique recipes.
3. Field trip to a variety of markets.
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 | |
| This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course. |
|
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
10 - 25% |
| LAB WORK | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
60 - 80% |
| Class performances, Preparation and Evaluation of cooked recipes | |
| 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 - 25% |
| Attendance and Participation. | |
Representative Textbooks and Materials:
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Instructor prepared recipes and handouts.
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