5/5/2024 5:15:25 AM	CUL 252.3 Course Outline as of Spring 2002	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 252.3	Title:  KNIFE SKILLS
Full Title:  Knife Skills
Last Reviewed:3/27/2017

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	2.00	Lecture Scheduled	0		17.5 max.	Lecture Scheduled	0
Minimum	2.00	Lab Scheduled	6.00		8 min.	Lab Scheduled	105.00
		Contact DHR	0			Contact DHR	0
		Contact Total	6.00			Contact Total	105.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  0.00

Total Student Learning Hours: 105.00

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:  CULT 252.3

Catalog Description:

Professional chef presents theory, demonstrates techniques, and supervises and critiques students' practice and mastery of basic knife skills, with an introduction to vegetable preparation.  Emphasis is placed on proper sanitation practices and developing good motor skills.

Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 250 ( or CULT 250) OR Course Completion or Current Enrollment in CUL 50 ( or CULT 50)

Recommended Preparation:
Eligibility for ENGL 100A or ENGL 100.

Limits on Enrollment:

Schedule of Classes Information
Description:

Professional Chef presents theory, demonstrates techniques, and supervises and critiques students' basic knife skills, with an introduction to vegetable preparation.  Emphasis on sanitation and developing good motor skills.

(Grade Only)
Prerequisites:Course Completion or Current Enrollment in CUL 250 ( or CULT 250) OR Course Completion or Current Enrollment in CUL 50 ( or CULT 50)
Recommended:Eligibility for ENGL 100A or ENGL 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: Certificate Applicable Course

COURSE CONTENT

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

The student will:

1.  Identify parts of a knife.

2.  Identify kinds of knives and sharpening tools.

3.  Select correct knife for specified use.

4.  Demonstrate and explain importance of proper knife sharpening

techniques.

5.  Demonstrate proper knife care and safety practices.

6.  Identify and execute standard and special cutting techniques.

7.  Identify dimensions of a variety of specified cuts.

8.  Recognize and identify a variety of vegetables.

9.  Select vegetables appropriate to needs.

10. Employ proper vegetable storage procedures to ensure proper

   sanitation and freshness.

11. Explain how vegetables are preserved.

12. Prepare vegetables for cooking or service, applying appropriate

   cutting procedures.

13.  Cut vegetables uniformly into a variety of classic shapes.

14.  Apply principles and proper procedures for sanitation and safe,

    hygienic food handling.

15.  Develop effective motor skills.

Topics and Scope

1. Identification of kinds of knives and their uses.

2. Knife skills and proper cutting techniques for a variety of vegetable

  items.

3. Knife sharpening.

4. Safe knife handling.

5. Knife storage.

6. Motor skills.

7. Speed and precision.

8. Vegetables identification and preparation for cooking or service.

9. Principles and proper procedures for sanitation and safe, hygienic food

  handling.

Assignments:

1.  Complete statements concerning rules to follow when sharpening knives

   and concerning the care of knives.

2.  Select true statements concerning knife safety practices.

3.  Display and identify a variety of knives and their uses.

3.  Practical laboratory work on various care and sharpening techniques.

4.  Practical laboratory work on knife skills and proper cutting

   techniques for a variety of vegetable items.

5.  Vegetable preparation for cooking and service.

6.  Evaluate and critique process and results.

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 5 - 20%
Lab reports, Quizzes, Exams
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 40 - 60%
Class performances, Performance exams
Exams: All forms of formal testing, other than skill performance exams.		Exams 15 - 35%
Multiple choice, True/false, Matching items, Completion
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 5 - 10%
Attendance/Participation/Professionalism

Representative Textbooks and Materials:

Instructor prepared handouts and recipes.

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