12/26/2024 4:13:42 PM	CUL 221.54 Course Outline as of Spring 2002	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:

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:

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:
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:

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

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:

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:

Instructor prepared recipes and handouts.

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