SRJC Course Outlines

7/25/2024 3:02:45 AMCUL 221.44 Course Outline as of Spring 2011

Inactive Course

Discipline and Nbr:  CUL 221.44Title:  GOOD COOK'S PANTRY  
Full Title:  The Good Cook's Pantry
Last Reviewed:6/18/2001

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum2.00Lecture Scheduled1.5017.5 max.Lecture Scheduled26.25
Minimum2.00Lab Scheduled2.008 min.Lab Scheduled35.00
 Contact DHR0 Contact DHR0
 Contact Total3.50 Contact Total61.25
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  52.50Total Student Learning Hours: 113.75 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  39 - Total 2 Times
Also Listed As: 
Formerly:  CULT221.44

Catalog Description:
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In a series of lectures, demonstrations, and lab exercises, the student will learn all a good cook needs to know about stocking a pantry; includes selecting extra virgin olive oil, walnut oil, fruit and other vinegars, mustards, pastas, rice, salts, and peppers.  Simple techniques necessary to create delicious, well-seasoned dishes.


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Learn how to stock a basic pantry with ingredients to put together delicious, well-seasoned dishes.  A series of lecture, demonstration, & lab exercises to learn about the characteristics of olive & other oils, vinegars, mustards, pastas, rice, herbs & spices. (CR/NC option) (Repeat Code 4)
(Grade or P/NP)

Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times


Associate Degree:Effective:Inactive:
CSU GE:Transfer Area Effective:Inactive:
IGETC:Transfer Area Effective:Inactive:
CSU Transfer:Effective:Inactive:
UC Transfer:Effective:Inactive:

Certificate/Major Applicable: Certificate Applicable Course


Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Student will be able to:
1. Stock a basic pantry in an intelligent way that will allow them to
cook simple, healthy meals at home.
2. Understand and recognize the differences between culinary oils,
including the various grades of olive oils.  They will know how to buy
them, how to store them, and how to use them, and will understand their
nutritional make up, as well.
3. Understand and recognize the differences between vinegars and know
how to select, store, and use them.  They will understand the import-
ance of the strength of vinegars and know the history of balsamic vinegar.
4. Understand and properly use both salt and pepper.  They will be
exposed to the various types and to nutritional information as well.
5. Understand, recognize, and use all types of mustard, from mustard
seed and flour to prepared mustard condiments.
6. Understand, select, and use dried pastas, beans, and rice.
7. Understand how to put together a basic spice pantry and when dry herbs
must not be used in place of fresh herbs.
8. Know how to put together a simple frozen pantry of stocks and sauces.
9. Understand when it is apropriate to use canned foods (such as canned
tomatoes in the winter), and how to select them.
10. Put together basic recipes using pantry items.
11. Understand basic cooking techniques such as how to boil water, the
difference between simmer and boil, how to saute  how to deep fry, how
to steam vegetables and fish.

Topics and Scope
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1. Each class begins with a lecture that focuses on an element of the
2. Each class includes a tasting of the pantry item being discussed.
3. Each class includes a cooking demonstration of the item being
4. Each class includes a lab exercise using the product being discussed.

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Semester Project:  Students will be asked to put together, on paper,
their basic pantry, with an emphasis on their cooking and nutritional
needs.  From this pantry list, they will also be required to put together
a menu for a simple meal for four.

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%
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
30 - 40%
Homework problems, Exams
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
40 - 60%
Class performances
Exams: All forms of formal testing, other than skill performance exams.Exams
20 - 30%
Multiple choice
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
0 - 0%

Representative Textbooks and Materials:
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The Good Cook's Books:  Oil & Vinegar (1992), Mustard (1994)
Additional reading will be suggested.

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