SRJC Course Outlines

8/9/2022 12:56:01 AMCUL 215.1 Course Outline as of Fall 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 215.1Title:  HOW TO COOK  
Full Title:  How to Cook-a Class for Absolute Beginners
Last Reviewed:6/18/2001

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.508 max.Lecture Scheduled12.00
Minimum1.00Lab Scheduled2.007 min.Lab Scheduled16.00
 Contact DHR0 Contact DHR0
 Contact Total3.50 Contact Total28.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  24.00Total Student Learning Hours: 52.00 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  39 - Total 2 Times
Also Listed As: 
Formerly:  CULT 215.1

Catalog Description:
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An introductory class in basic food preparation, designed for students with little or no knowledge of cooking techniques, including everything from setting up a kitchen at home to healthful and familiar beginner's recipes using many quick and easy techniques.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
An introductory class in basic food preparation, designed for students with little or no knowledge of cooking techniques, including everything from setting up a kitchen at home to healthful and familiar beginner's recipes using many quick and easy techniques.
(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: Not Certificate/Major Applicable



COURSE CONTENT

Outcomes and Objectives:
Upon completion of the course, students will be able to:
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The student will:
 1) prepare basic entrees, vegetable dishes, salads, nutritious desserts,
    breads, main dishes, and beverages in a quick and easy manner;
 2) identify staple foods and basic equipment recommended for a
    beginning cook;
 3) measure ingredients accurately;
 4) follow directions in recipe;
 5) select economical and nutritious foods in a supermarket;
 6) identify and use good safety and sanitation habits in the handling of
    food products.

Topics and Scope
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Introductory class in basic food preparation, designed for students living
on their own with limited knowledge of cooking techniques and limited time
and money.
1. Breakfast Foods
  a. quick breads
  b. egg cookery
  c. cereals
  d. beverages
  e. fruits
2. Lunches
  a. salads
  b. soups
  c. sandwiches
3. Dinners
  a. pastas and other starches
  b. vegetables
  c. simple desserts
  d. meat, fish, poultry
4. Nutritious Snacks
5. Equipment and staple food supplies
6. Safety and Sanitation
7. Supermarket shopping
  a. Nutrition           b.   Economy

Assignments:
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1. Practical lab work on various cooking techniques.
2. Evaluate and critique recipes.
3. A home experience using one of the techniques demonstrated in class
  will be assigned at the end of each class.
4. Students will be encouraged to prepare a complete meal for one or more
  guests before the 7th class meeting.

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%
Class performances, 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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Recipes and handouts prepared by the instructor.

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