SRJC Course Outlines

8/9/2022 12:38:52 AMCUL 215.3 Course Outline as of Summer 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 215.3Title:  LOW-FAT COOKING  
Full Title:  California Low-Fat Cooking
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 215.3

Catalog Description:
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Study and preparation of contemporary low-fat food using the bountiful supply of food products available in California. New recipe ideas as well as methods of modifying existing recipes to create lower fat dishes will be addressed. Course will cover appetizers, entrees, side dishes, breads, and desserts.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Study & preparation of contemporary low-fat recipes using locally produced foods. New recipe ideas as well as methods of modifying existing recipes to create lower fat dishes will be addressed. Appetizers, entrees, side dishes, breads and desserts will be prepared.
(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. Identify high fat ingredients and possible substitutes.
2. Identify high fat cooking methods and possible substitutes.
3. Modify existing recipes to create lower fat dishes.
4. Cook entire low fat meal.

Topics and Scope
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1. Current information on the role of dietary fat in health & disease.
  Types of fat, identification of high fat food items & cooking methods.
2. Identification of lower fat products available in California with focus
  on Sonoma County and Bay Area.
3. Appetizers: New recipes, modification of favorites.
4. Entrees, Meats: New recipes, modification of favorites.
5. Side Dishes, Starches: New recipes, modification of favorites.
6. Breads, quick breads, yeast breads: New recipes, modification of
  favorites.
7. Desserts: New recipes, modification of favorites.

Assignments:
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Creation of a well balanced contemporary lowfat menu and preparation
of this menu.
Calculation of recommended daily fat intake.

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 - 40%
Calculate fat recommendation. Recipe modification
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
40 - 70%
Class performances
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
20 - 50%
ATTENDANCE AND PARTICIPATION


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

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