SRJC Course Outlines

8/9/2022 12:06:30 AMCUL 221.26 Course Outline as of Spring 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 221.26Title:  SWISS CUISINE  
Full Title:  Basic Swiss Cuisine I
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:  CULT221.26

Catalog Description:
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Professional chefs presents theory, demonstrate techniques, supervise production and critique student production of a variety of foods.

Prerequisites/Corequisites:


Recommended Preparation:
Basic cooking knowledge.

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Basic instruction in the preparation of Swiss meals.
(Grade or P/NP)

Prerequisites:
Recommended:Basic cooking knowledge.
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 students will:
1.  Prepare soups, salads, meat, fish, poultry, vegetables and desserts.
2.  Recognize some of the historical background that influence Swiss
   cooking.
3.  Identify a variety of Swiss cheeses.
4.  Prepare traditional holiday dishes.
5.  Cook regional Swiss foods.
6.  Practice a variety of cooking techniques: baking, braising,
   sauteeing and grilling.

Topics and Scope
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In this Swiss cooking class, the students will prepare traditional
and classical Swiss dishes with focus on plate presentation. Lectures
will emphasize the cooking techniques employed, regions of origin of
particular dishes and historical background of the recipe. The Swiss
meal structure will be examined.

Assignments:
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1.  Chef/instructor evaluates student's food preparation.

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
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
0 - 0%
None
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
60 - 80%
PREPARE A DISH/EVALUATE OTHERS
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 - 40%
ATTENDANCE AND ATTITUDE


Representative Textbooks and Materials:

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