SRJC Course Outlines

8/7/2022 8:47:55 AMCUL 221.53 Course Outline as of Summer 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 221.53Title:  COOKING WITH FRESH HERBS  
Full Title:  Selected Topics in Professional Food Preparation
Last Reviewed:6/18/2001

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum.50Lecture Scheduled1.504 max.Lecture Scheduled6.00
Minimum.50Lab Scheduled2.004 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:  CULT221.53

Catalog Description:
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Professional Chefs present theory, demonstrate technique, supervise production & critique student production of a variety of foods.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Study and preparation of California and International cuisine using fresh herbs as the primary flavoring ingredient. New recipe ideas as well as methods of modifying existing recipes to create dishes highlighting fresh herbs will be addressed.  Course will cover appetizers, soups, salads, entrees, side dishes, breads, desserts and beverages.
(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: Not Certificate/Major Applicable



COURSE CONTENT

Outcomes and Objectives:
Upon completion of the course, students will be able to:
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The students will:
1.  Identify fresh herbs by taste and sight.
2.  Identify cooking methods using fresh herbs and herb substitution.
3.  Modify existing recipes to incorporate fresh herbs.
4.  Cook entire meals using fresh herbs in all dishes.

Topics and Scope
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1.  Current trends and data on herb usage in cuisine.
      Types of herbs, and cooking methods, publications available.
2.  Identification of herbs found in markets available in Sonoma County,
   Bay Area, other parts of California.
3.  Appetizers
      New recipes, modification of favorites.
4.  Soups
      New recipes, modification of favorites.
5.  Salads
      New recipes, modification of favorites.
6.  Entrees
      Meats, vegetarian entrees, new recipes, modification of favorites.
7.  Side Dishes
      Starches, vegetables, new recipes, modification of favorites.
8.  Breads
      Quick breads, yeast breads, new recipes, modification of favorites.
9.  Desserts
      New recipes, modification of favorites.
10. Beverages
      New recipes, modification of favorites.

Assignments:
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Creation and preparation of a well balanced menu using herbs as the
primary flavor component.

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
10 - 25%
Homework problems, Lab reports
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
60 - 80%
Class performances
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%
ASSISTANCE TO THE CHEF/INSTRUCTOR IN THE PREPARATION AND CLEANUP OF DEMONSTRATIONS


Representative Textbooks and Materials:
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None - handouts are used.

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