SRJC Course Outlines

7/13/2024 12:10:39 PMCUL 200.17 Course Outline as of Spring 2011

Inactive Course

Discipline and Nbr:  CUL 200.17Title:  BUFFET ENTERTAINING  
Full Title:  The Art of Buffet Entertaining
Last Reviewed:6/18/2001

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum.50Lecture Scheduled1.504 max.Lecture Scheduled6.00
Minimum.50Lab Scheduled2.002 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:  CULT200.17

Catalog Description:
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Professional chef presents theory, demonstrates techniques, & supervises and critiques student preparation of a variety of buffet presentations. Students apply a variety of techniques and exercise their creativity by identifying themes and then creating menus, displays, and decorations with these themes in mind.


Recommended Preparation:
Basic cooking knowledge.

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Professional Chef presents theory, demonstrates techniques and supervises student preparation of a variety of buffet presentations. Students apply a variety of techniques and exercise their creativity by identifying themes & then creating menus, displays & decorations with these themes in mind.
(Grade or P/NP)

Recommended:Basic cooking knowledge.
Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times


Associate Degree:Effective:Inactive:
CSU GE:Transfer Area Effective:Inactive:
IGETC:Transfer Area Effective:Inactive:
CSU Transfer:Effective:Inactive:
UC Transfer:Effective:Inactive:

Certificate/Major Applicable: Certificate Applicable Course


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 food appropriate for buffet service
  using proper tools and techniques.
2. Use sanitation techniques to prepare & serve buffet dishes safely.
3. Identify and use proper cooking techniques to prepare a variety of
4. Describe the basic principles of buffet presentation.
5. Coordinate a buffet theme with decorations, garnishes, and selected
  menu items.
6.  Practice integrating time management skills of food preparation for
   an event.
7. Use a variety of techniques to create and maintain appealing buffets.
8. 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 buffet items, including Hors d'oeuvres, salads, soups, canapes,
  fish, meat and poultry, and decorative desserts.
2. Recipes will be presented, discussed, and prepared.
3. Presentation techniques will be discussed and practiced.
4. Planning the buffet:  themes; menus
5. Designing the buffet.
6. Table arrangements.
7. Presenting and maintaining the buffet.
  Portioning foods
  Presenting hot foods.
  Presenting cold foods.
  Replenishing foods.
  Serving foods.

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1. Practical lab work on various cooking techniques & buffet presentation.
2. Evaluate and critique recipes and presentations.

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%
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%
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%
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 25%

Representative Textbooks and Materials:
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Recipes and handouts prepared by instructor.

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