SRJC Course Outlines

8/7/2022 9:53:01 AMCUL 200.18 Course Outline as of Summer 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 200.18Title:  PLATE PRESENTATION  
Full Title:  The Art of Plate Presentation
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:  CULT200.18

Catalog Description:
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Professional chef presents theory, demonstrates techniques, supervises & critiques student preparation of a variety of plate presentation techniques. Students apply a variety of techniques as they practice the art of food presentation including the use of colors, shapes, textures, and arrangement of the foods.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Professional Chef presents theory, demonstrates techniques & supervises student preparation of a variety of plate presentation techniques. Students apply a variety of techniques as they practice the art of food presentation including the use of colors, shapes, textures and arrangement of the foods.
(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 students will:
1. Fabricate a variety of types of food using proper tools and techniques
2. Utilize sanitation techniques to prepare a variety of dishes safely
3. Identify and use proper cooking techniques to prepare a variety of
  recipes
4. Use a variety of techniques to add visual appeal to plated foods.
5. Identify the basic principles of plate presentation.
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 items.
2. Recipes will be presented, discussed, and prepared.
3. Presentation techniques will be utilized including:
  a. Preparing foods properly
  b. Cutting foods
  c. Molding foods
  d. Choosing plates: sizes & shapes, colors & patterns
  e. Arranging foods on plates: colors, textures, shapes, arrangements
  f. Plate dusting
  g. Garnishing plates with herbs
  h. Decorating plates with sauces
4. Students will critique all recipes and plate presentations.

Assignments:
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1. Practical lab 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:
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Instructor prepared recipes and handouts.

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