SRJC Course Outlines

8/9/2022 1:05:57 AMCUL 221.34 Course Outline as of Spring 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 221.34Title:  FISH-SHELLFISH II  
Full Title:  Entrees, Side Dishes Fish-Shellfish 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:  CULT221.34

Catalog Description:
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Professional chef presents theory, demonstrates technique, supervises student preparation of fish and shellfish dishes and accompaniments.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Students learn to identify and select fish and shellfish and practice a variety of cooking techniques to prepare fish, shellfish, and complimentary side dishes.
(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 a variety of fish.
2)  Practice  a variety of cooking techniques:
    grilling, braising, baking, poaching and sauteing.
3)  Prepare fish stocks, stock-based sauces and butter sauces.
4)  Prepare a variety of vegetable dishes.
                                                                        

Topics and Scope
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In this class on fish cookery, the student will become familiar wit h
the proper techniques of fish selection and handling.  The principles
of fish filleting will be demonstrated and practiced.  A variety of
cooking methods will be employed:  including saute, grill, braising,
baking and poaching.

Assignments:
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Chef/instructions evaluates student 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%
Exams, LAB WORK
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
60 - 80%
SKILL DEMONSTRATIONS PREPARING FISH/SHELLFISH.
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 20%
SHORT ANSWER, MULTIPLE CHOICE QUESTIONS
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 10%
Attendance, assist to the Chef/Instructor in the preparation and cleanup of demonstrations.


Representative Textbooks and Materials:

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