SRJC Course Outlines

7/25/2024 2:53:17 AMCUL 215.2 Course Outline as of Summer 2011

Inactive Course

Discipline and Nbr:  CUL 215.2Title:  SUM GRILL&BBQ  
Full Title:  Summer Grilling and Barbecuing
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 215.2

Catalog Description:
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Professional chef presents theory, demonstrates techniques, & supervises and critiques student preparation of grilled and barbecued foods, with an emphasis on fresh local products. Course will cover meat, poultry, fish, seafood, fresh produce, marinades, sauces and salsas.


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Professional Chef presents theory, demonstrates techniques, and supervises student preparation of grilled and barbecued foods, with an emphasis on fresh local products.  Course will cover meat, poultry, fish, seafood, fresh produce, marinades, sauces, and salsas.
(Grade or P/NP)

Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times


Associate Degree:Effective:Inactive:
CSU GE:Transfer Area Effective:Inactive:
IGETC:Transfer Area Effective:Inactive:
CSU Transfer:Effective:Inactive:
UC Transfer:Effective:Inactive:

Certificate/Major Applicable: Certificate Applicable Course


Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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The students will be able to:
1.  Properly grill and barbecue foods.
2.  Define the various terms that apply to grilling and barbecuing.
3.  Identify and use the correct tools required for grilling and
4.  Examine new combinations of colors, flavors, and textures in menu
5.  Describe the importance of working with fresh, local, seasonal
6.  Properly determine doneness in grilled and barbecued foods.
7.  Practice appropriate plate presentations and garnishes for each dish

Topics and Scope
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History of terminology.
Identification and practical usage of tools and equipment.
Color, flavor, and texture combinations.
Preparation, presentation, and evaluation of grilled and barbecued foods.
The importance of using fresh, local, seasonal products.

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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%
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%
Exams: All forms of formal testing, other than skill performance exams.Exams
0 - 0%
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 25%

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

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