SRJC Course Outlines

8/9/2022 12:33:55 AMCUL 200.9 Course Outline as of Summer 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 200.9Title:  ENTREES-PASTA COOKERY  
Full Title:  Entrees - Pasta Cookery
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 200.9

Catalog Description:
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Professional chef presents theory, demonstrates techniques, and supervises and critiques student preparation of a variety of pasta dishes. Students will prepare fresh pasta as well as dry pasta to create delicious entrees. A variety of sauces, meats, fish and vegetables will be prepared to accompany the pasta entrees.

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 pasta dishes. Students will prepare fresh pasta as well as dry pasta to create delicious entrees. A variety of sauces, meats, fish and vegetables will be prepared to accompany the pasta entrees.
(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.  Recognize the ingredients used in the production of fresh and dry
   pasta.
2.  Utilize quality ingredients to prepare fresh pasta.
3.  Recognize and use proper cooking techniques to prepare a variety
   of recipes.
4.  Prepare sauces to accompany pasta dishes.
5.  Prepare a variety of filled pastas.
6.  Practice presentation techniques.

Topics and Scope
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1.  Through lecture and demonstration, the student will be instructed
   in the techniques used to make fresh pasta including by hand and with
   the aid of a pasta machine.
2.  Ingredients for pasta making will be compared and evaluated.
3.  Pasta dishes from around the world will be discussed and prepared.
4.  Dishes will include cut pasta such as fettuccine, linguini, and angel
   hair as well as filled pastas such as ravioli, tortellini, cannelloni,
   and lasagna.
5.  Sauces will be prepared to accompany particular types of pasta
   including:
   a. tomato sauces
   b. meat sauces
   c. butter sauces
   d. cream sauces
   e. vegetable sauces
   f. olive oil based sauces
   g. herb sauces
6.  Recipes will be presented, discussed, and prepared.
7.  Presentation techniques will be utilized.
8.  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/Preparation


Representative Textbooks and Materials:
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Instructor prepared recipes and handouts.

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