| 12/26/2024 4:13:43 PM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 200.13 | Title:
SALADS/SALAD DRESSING |
|
| Full Title:
Salads and Salad Dressings |
| 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 | 4 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:
CULT200.13
Catalog Description:
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Professional chef presents theory, demonstrates techniques, and supervises and critiques student preparation of a variety of salads and salad dressings including green salads, composed salads, meat and fish salads, grain, pasta, and bean salads, vinaigrettes and creamy dressings. Students practice a variety of cooking techniques as they apply to first course, side dish and entree salads.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Professional Chef presents theory, demonstrates techniques, and supervises and critiques student preparation of a variety of salads and salad dressings including green salads, composed salads, meat and fish salads, grain, pasta, and bean salad, vinaigrettes and creamy dressings.
(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:
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The student will:
1. Fabricate a variety of types of salad ingredients using proper tools
and techniques.
2. Utilize sanitation techniques to prepare salads and salad dressings
safely.
3. Recognize and use proper cooking techniques to prepare a variety of
recipes.
4. Identify a variety of salad greens.
5. Prepare a variety of salad dressings.
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 salads
and salad dressings including:
a. first course, side dish, and entree salads
b. classic and contemporary salads
c. Mediterranean salads
d. Low-fat alternatives
2. Recipes will be presented, discussed, and prepared.
3. Presentation techniques will be utilized.
4. 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.
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/Participation | |
Representative Textbooks and Materials:
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Instructor prepared recipes and handouts.
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