SRJC Course Outlines

8/7/2022 9:30:18 AMCUL 200.2 Course Outline as of Spring 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 200.2Title:  POULTRY 2  
Full Title:  Entrees - Poultry Cookery 2
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:  CULT 200.2

Catalog Description:
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Professional chef presents theory, demonstrates techniques, & supervises and critiques student preparation of a variety of advanced poultry dishes including chicken, duck and game birds. Students practice a variety of cooking techniques as they apply to poultry and will prepare accompanying sauces and side dishes.

Prerequisites/Corequisites:


Recommended Preparation:
Basic cooking knowledge.

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Professional chef presents theory, demonstrates technique, and supervises student preparation of a variety of poultry dishes including chicken, duck and game birds. Students practice various advanced cooking techniques as they apply to poultry and will prepare accompanying sauces and side dishes.
(Grade or P/NP)

Prerequisites:
Recommended:Basic cooking knowledge.
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 poultry and game birds using proper
  tools and techniques.                                             
2. Use sanitation techniques to prepare poultry dishes safely.       
3. Use advanced cooking techniques to prepare a variety of recipes.  
4. Prepare sauces to accompany poultry 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, students will be instructed in
  advanced handling, fabricating, & cooking techniques for a variety of
  poultry and game bird items.
2. Recipes will be presented, discussed, and prepared.
3. Topics will include:
  a. characteristics of game birds
  b. difference between domesticated poultry and game birds
  c. methods used to evaluate quality of game birds
  d. proper ways to bone game birds and small poultry
  e. moist heat, dry heat and combination cooking techniques
  f. choosing correct sauces and side dishes to accompany particular
     types of poultry and game birds
  g. methods used to evaluate the quality of the finished product.
4. Presentation techniques will be practiced
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 AND PARTICIPATION


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

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