SRJC Course Outlines

11/18/2019 6:33:50 PMCUL 252.3 Course Outline as of Fall 2004

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 252.3Title:  KNIFE SKILLS  
Full Title:  Knife Skills
Last Reviewed:3/27/2017

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum2.00Lecture Scheduled1.008 max.Lecture Scheduled8.00
Minimum2.00Lab Scheduled9.008 min.Lab Scheduled72.00
 Contact DHR0 Contact DHR0
 Contact Total10.00 Contact Total80.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  16.00Total Student Learning Hours: 96.00 

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:
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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:
Completion of or concurrent enrollment in CUL 250 AND CUL 250.1.


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
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:Completion of or concurrent enrollment in CUL 250 AND CUL 250.1.
Recommended:
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:
Upon completion of the course, students will be able to:
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Upon successful completion of this course the student will be able to:
1.  Identify parts of a knife.
2.  Identify and correctly use knives and sharpening tools.
3.  Select correct knife for specified use.
4.  Explain and demonstrate proper knife honing and 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.  Operate with effective manual dexterity to ensure speed, accuracy, and
   safety as necessary in a professional kitchen.
9. Select vegetables appropriate to needs.
10. Prepare vegetables for cooking or service, cutting vegetables
   uniformly into a variety of classic shapes.
11. Prepare fruits for cooking or service, cutting rapidly and
   appropriately for intended use.
12. Employ organizational skills that result in rapid, efficient
   production.
13. Employ proper vegetable storage procedures to ensure proper
   sanitation and freshness.
14. Apply principles and proper procedures for sanitation and safe,
   hygienic food handling.

Topics and Scope
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I. Identification of kinds of knives and their uses
 A. Knife types
   1.Boning knife
   2. Cleaver
   3. Clam/oyster knives
   4. French knife
   5. Mandoline
   6. Paring knife
   7. Serrated/Bread knife
   8. Serrated cake knife
   9. Slicer
   10. Utility knife
   11. Vegetable peeler
   12. Melon baller
   13. Zester
 B. Knife parts
   1. Tip
   2. Cutting edge
   3. Spine
   4. Heel
   5. Bolster
   6. Tang
   7. Handle
   8. Rivets
II. Using knives and sharpening tools
  A. Using knives
    1. Safety rules
    2. Proper gripping/handling
    3. Washing and storing
  B. Sharpening tools
    1. Whetstone
      a. Purpose
      b. How to use
    2. Steel
      a. Purpose
      b. Parts of a steel
      c. How to use a steel
III. Standard Cuts and Cutting
  A. Motor skills
    1. Control of knife
    2. Speed
    3. Precision
  B. Standard and classic cuts
    1. allumette
    2. batonnet
    3. brunoise
    4. chiffonade
    5. chop
    6. diagnonals
    7. dicing
    8. frite
    9. gaufrette
    10. julienne
    11. large dice
    12. lozenges
    13. medium dice
    14. mincing
    15. oblique
    16. paysanne
    17. rondelles
    18. small dice
    19. tourner
    20. wedge
  C. Dimensions of cuts
IV. Vegetables
  A. Seasonal vegetable identification
  B. Storage and preservation
  C. Proper cutting procedures
V. Fruits and Vegetables
  A. Basic preparation and cutting procedures
    1. Apples
    2. Citrus
    3. Carrots
    4. Onions
    5. Potatoes
    6. Specialty
    7. Seasonal
  B. Organizational skills to promote rapid production
VI. Safe, hygienic food handling

Assignments:
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1.  Complete worksheets on topics including parts of knives, knife safety,
   knife sharpening and care, types of cuts, vegetable identification.
2.  Display and identify a variety of knives and their uses.
3.  Practical laboratory work and skill demonstrations for knife
   handling, care, and sharpening techniques, including evaluating and
   critiquing process and results.
4.  Practical laboratory work and skill demonstrations on classical cuts
   and proper cutting techniques for a variety of vegetable items,
   including evaluating and critiquing process and results.
5.  Vegetable preparation for cooking and service.
6.  3-4 quizzes, regular performance checks, and final objective and
   performance exam.

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 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
0 - 0%
None
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
60 - 80%
Class performances, Performance exams
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 30%
Multiple choice, True/false, Matching items, Completion
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 20%
Attendance/Participation/Professionalism


Representative Textbooks and Materials:
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Instructor prepared handouts and recipes.

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