SRJC Course Outlines

8/9/2022 1:46:40 AMCUL 221.31 Course Outline as of Summer 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 221.31Title:  THE FRENCH CHEF  
Full Title:  The French Chef
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:  CULT221.31

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

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Professional French chef presents traditional & contemporary French food. Emphasis on advance preparation to avoid last minute stress.
(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 students will:
1.  Prepare soups, salads, vegetables, entrees and desserts.
2.  Recognize some of the historical background that influence French
   cooking.
3.  Practice pronunciation of French menu items.
4.  Prepare regional French foods.
5.  Strengthen organizational skills with regard to food preparation.
6.  Assemble food items for "mise-en-place" or pre-preparation of
   menu items.
7.  Practice a variety of cooking techniques: baking, braising,
   sauteeing, and grilling.

Topics and Scope
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In this French cooking class, the student will prepare traditional
and contemporary French dishes. Emphasis will be placed on "mis-en-place"
or preparation of menu items. Lectures will emphasize the cooking
techniques employed, regions of origin of particular dishes and historical
background of the recipes.

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%
LAB WORK
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
65 - 85%
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
0 - 0%
None


Representative Textbooks and Materials:

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