SRJC Course Outlines

8/7/2022 9:18:56 AMCUL 200.4 Course Outline as of Spring 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 200.4Title:  MEAT COOKERY 1  
Full Title:  Meat Cookery 1
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:  CULT 200.4

Catalog Description:
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Professional chef presents theory, demonstrates techniques and supervises and critiques student preparation of a variety of meat dishes including beef, pork, and chicken. Students practice a variety of cooking techniques as they apply to meat 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 meat dishes including beef, pork, and chicken. Students practice a variety of cooking techniques as they apply to meat 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 meat using proper tools and
   techniques.
2.  Utilize sanitation techniques to prepare meat dishes safely.
3.  Recognize and use proper cooking techniques to prepare a variety
   of recipes.
4.  Prepare sauces to accompany meat 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 meat items.
2.  Recipes will be presented, discussed, and prepared.
3.  Topics will include:
   a. characteristics of domesticated beef, pork and chicken
   b. methods used to evaluate quality of beef, pork and chicken
   c. proper use of knives
   d. proper ways to butcher beef, pork, and chicken
   e. moist heat techniques
   f. dry heat techniques
   g. combination cooking techniques
   h. choosing the correct sauce to accompany a particular type of meat
   i. choosing the correct side dishes to accompany a particular type of
      meat
   j. methods used to evaluate the quality of 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 prrepared recipes and handouts.

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