SRJC Course Outlines

12/1/2020 4:36:30 PMADLTED 784 Course Outline as of Fall 2020

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  ADLTED 784Title:  COMM FOOD PREP AND SERV  
Full Title:  Commercial Food Preparation and Service
Last Reviewed:3/11/2019

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum0Lecture Scheduled06 max.Lecture Scheduled0
Minimum0Lab Scheduled3.004 min.Lab Scheduled18.00
 Contact DHR0 Contact DHR0
 Contact Total3.00 Contact Total18.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  0.00Total Student Learning Hours: 18.00 

Title 5 Category:  Non-Credit
Grading:  Non-Credit Course
Repeatability:  27 - Exempt From Repeat Provisions
Also Listed As: 
Formerly: 

Catalog Description:
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Fundamentals of commercial food preparation emphasizing practical experience rotating through the stations of a kitchen, developing cooking skills in hot and cold food production, proper plating and serving of food, and the foundations of teamwork.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Fundamentals of commercial food preparation emphasizing practical experience rotating through the stations of a kitchen, developing cooking skills in hot and cold food production, proper plating and serving of food, and the foundations of teamwork.
(Non-Credit Course)

Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:27 - Exempt From Repeat Provisions

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

Student Learning Outcomes:
Upon completion of the course, students will be able to:
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1.  Identify and exhibit habits required by employers in the food service industry.
2.  Demonstrate best practices in preparation and service in commercial kitchens.
 

Objectives: Untitled document
Students will be able to:
1. Practice safe handling of food and sanitation of kitchens.
2. Identify and use tools and equipment found in commercial kitchens.
3. Demonstrate a working vocabulary of culinary terms.
4. Explain and demonstrate a variety of cooking techniques.
5. Work in teams in the food service industry.
6. Explain best practices in preparation and service.

Topics and Scope
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I.     Kitchen Overview
II.    The Food Service Professional
III.   Sanitation and Industrial Safety Fundamentals
IV.   Kitchen Equipment and Its Uses
V.    Culinary Terminology
VI.   Mise en Place
VII.  Basic Food Preparation Techniques
VIII. Food Presentation and Garnish
IX.   The Recipe--Its Structure and Use
X.    The Menu
XI.   Buffet Preparation
XII.  Food Service
XIII. Weights and Measures

Assignments:
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1. Food preparation activities (10 - 15)
2. Food service activities (10 - 15)
3. Sanitation and safe food handling activities (10 - 15)

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
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
50 - 60%
Food service and preparation activities; safety and sanitation activities
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
40 - 50%
Attendance and participation in teamwork activities


Representative Textbooks and Materials:
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Instructor prepared materials

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