SRJC Course Outlines

8/9/2022 12:12:23 AMCUL 200.10 Course Outline as of Spring 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 200.10Title:  ENTREES - GAME COOKERY  
Full Title:  Entrees - Game Cookery
Last Reviewed:6/18/2001

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum.50Lecture Scheduled1.504 max.Lecture Scheduled6.00
Minimum.50Lab Scheduled2.004 min.Lab Scheduled8.00
 Contact DHR0 Contact DHR0
 Contact Total3.50 Contact Total14.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  12.00Total 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:  CULT200.10

Catalog Description:
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Professional chef presents theory, demonstrates techniques, and supervises and critiques student preparation of a variety of game dishes including pheasant, venison, rabbit and small game birds. Students apply a variety of cooking techniques as they apply to game and will prepare accompanying sauces and side dishes.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Professional Chef presents theory, demonstrates techniques, and supervises and critiques student preparation of a variety of game dishes including pheasant, venison, rabbit and small game birds. Students apply a variety of cooking techniques as they apply to game and will prepare accompanying sauces and side dishes.
(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:
Upon completion of the course, students will be able to:
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The student will:
1.  Fabricate a variety of types of game using proper tools and tech-
   niques.
2.  Utilize sanitation techniques to prepare game dishes safely.
3.  Recognize and use proper cooking techniques to prepare a variety of
   recipes.
4.  Prepare sauces to accompany game dishes.
5.  Prepare a variety of vegetable and starch side dishes.
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 a variety
   of game items.
2.  Recipes will be presented, discussed, and prepared.
3.  Topics will include:
   a. characteristics of wild and domesticated game animals
   b. methods used to evaluate quality of wild and domesticated game
      animals
   c. proper use of knives
   d. proper ways to butcher wild and domesticated game animals
   e. moist heat techniques
   f. dry heat techniques
   g. combination cooking techniques
   h. choosing the correct sauce to accompany particular types of wild
      and domesticated game
   i. choosing the correct side dishes to accompany particular types of
      wild and domesticated game
   j. methods used to evaluate the quality of the finished product
4.  Presentation techniques will be utilized.
5.  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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