SRJC Course Outlines

8/9/2022 12:36:25 AMCUL 221.33 Course Outline as of Spring 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 221.33Title:  AMERICAN CA WEST II  
Full Title:  American Regional Cuisine-California and the West II
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:  CULT221.33

Catalog Description:
Untitled document
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
Basic instruction in the preparation of California cuisine & foods of the West. Recipes are different from those covered in American Cuisine I (Diet 321.27).
(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:
Untitled document
The students will:
1.  Prepare soups, salads, meat, fish, poultry, vegetables and desserts.
2.  Recognize some of the historical background that influences
   American cooking.
3.  Prepare regional American foods.
4.  Evaluate the presentation of each dish.
5.  Practice a variety of cooking techniques: baking, braising,
   sauteeing, and grilling.
6.  Garnish each dish creatively and appropriately.
7.  Demonstrate the theory of "lightness" in certain dishes.
8.  Examine new combinations of flavors and textures in menu items.

Topics and Scope
Untitled document
In this California cuisine class, the students will prepare foods
with a strong focus on plate presentation. The foods grown and used
in California and the west will be discussed and used. Lectures will
emphasize cooking techniques, the balance of menu items and the
creativity of matching foods native to the region.

Assignments:
Untitled document
1.  Chef/instructor evaluate 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
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%
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
10 - 25%
ATTENDANCE AND ATTITUDE


Representative Textbooks and Materials:

Print PDF