12/6/2024 9:25:25 AM	CUL 200.12 Course Outline as of Spring 2012	Inactive Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 200.12	Title:  STOCKS/SOUPS/SAUCES
Full Title:  Foundations, Beginnings: Stocks, Soups & Sauces
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:  CULT200.12

Catalog Description:

Professional chef presents theory, demonstrates techniques, & supervises and critiques student preparation of a variety of stocks, soups, and sauces. Students practice a variety of cooking techniques as they apply to stocks, soups, and sauces and will prepare appropriate accompaniments.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Professional Chef presents theory, demonstrates technique and supervises and critiques student preparation of a variety of stocks, soups, and sauces. Students practice a variety of cooking techniques as they apply to stocks, soups, and sauces and will prepare appropriate accompaniments.

(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:

The students will:

1.  Prepare a variety of types of soups, stocks, and sauces using proper

   tools and techniques.

2.  Use sanitation techniques to prepare soups, stocks & sauces safely.

3.  Identify the differences between classical and modern sauce making

   techniques.

4.  Prepare a variety of dishes to accompany sauces.

5.  Practice presentation techniques.

Topics and Scope

1. Through lecture and demonstration, the student will be instructed in

  the proper handling, fabricating, and cooking techniques for a variety

  of soups, stocks, and sauces.

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

3. Presentation techniques will be utilized.

4. Classic Mother sauces will be discussed and prepared.

  a. Espagnole

  b. Bechamel

  c. Hollandaise

  d. Tomato

5. Contemporary sauces will be discussed and prepared, including

  a. Jus Lie

  b. Vin Blanc

  c. Beurre Blanc

  d. Coilis

  e. Salsas

  f. Essences

  g. Infused oils

6. Soups will be discussed and prepared, including

  a. clear soups

  b. puree soups

  c. cream soups

  d. bisques

  e. cold soups

  f. regional soups

  g. international soups

  h. soup service

7. Salad dressings will be prepared, including

  a. vinaigrettes

  b. emulsified vinaigrettes

  c. mayonnaise

  d. low fat dressings

8. 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 the instructor.

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