12/26/2024 3:13:48 PM	CUL 200.2 Course Outline as of Spring 2002	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 200.2	Title:  POULTRY 2
Full Title:  Entrees - Poultry Cookery 2
Last Reviewed:6/18/2001

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	.50	Lecture Scheduled	1.50		4 max.	Lecture Scheduled	6.00
Minimum	.50	Lab Scheduled	2.00		2 min.	Lab Scheduled	8.00
		Contact DHR	0			Contact DHR	0
		Contact Total	3.50			Contact Total	14.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  12.00

Total Student Learning Hours: 26.00

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  39 - Total 2 Times
Also Listed As: 
Formerly:  CULT 200.2

Catalog Description:

Professional chef presents theory, demonstrates techniques, & supervises and critiques student preparation of a variety of advanced poultry dishes including chicken, duck and game birds. Students practice a variety of cooking techniques as they apply to poultry and will prepare accompanying sauces and side dishes.

Prerequisites/Corequisites:

Recommended Preparation:
Basic cooking knowledge.

Limits on Enrollment:

Schedule of Classes Information
Description:

Professional chef presents theory, demonstrates technique, and supervises student preparation of a variety of poultry dishes including chicken, duck and game birds. Students practice various advanced cooking techniques as they apply to poultry and will prepare accompanying sauces and side dishes.

(Grade or P/NP)
Prerequisites:
Recommended:Basic cooking knowledge.
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 student will                                                   

1. Fabricate a variety of types of poultry and game birds using proper

  tools and techniques.                                             

2. Use sanitation techniques to prepare poultry dishes safely.       

3. Use advanced cooking techniques to prepare a variety of recipes.  

4. Prepare sauces to accompany poultry dishes.                       

5. Prepare a variety of vegetable and starch side dishes.            

6. Practice presentation techniques.                                 

                                                                    

                                                                    

                                                                    

                                                                    

                                                                    

                                                                    

Topics and Scope

1. Through lecture and demonstration, students will be instructed in

  advanced handling, fabricating, & cooking techniques for a variety of

  poultry and game bird items.

2. Recipes will be presented, discussed, and prepared.

3. Topics will include:

  a. characteristics of game birds

  b. difference between domesticated poultry and game birds

  c. methods used to evaluate quality of game birds

  d. proper ways to bone game birds and small poultry

  e. moist heat, dry heat and combination cooking techniques

  f. choosing correct sauces and side dishes to accompany particular

     types of poultry and game birds

  g. methods used to evaluate the quality of the finished product.

4. Presentation techniques will be practiced

5. Students will taste and critique all recipes prepared

Assignments:

1. Practical laboratory work on various cooking techniques.

2. Evaluate and critique recipes.

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%
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:

Recipes and handouts prepared by instructor.

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