SRJC Course Outlines

7/25/2024 2:56:03 AMCUL 221.54 Course Outline as of Summer 2011

Inactive Course

Discipline and Nbr:  CUL 221.54Title:  HOME COOKING FOR 1...OR2  
Full Title:  Home Cooking for 1... or 2
Last Reviewed:6/18/2001

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.508 max.Lecture Scheduled12.00
Minimum1.00Lab Scheduled2.008 min.Lab Scheduled16.00
 Contact DHR0 Contact DHR0
 Contact Total3.50 Contact Total28.00
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  24.00Total Student Learning Hours: 52.00 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  39 - Total 2 Times
Also Listed As: 
Formerly:  CULT221.54

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


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Professional Chef presents theory, demonstrates technique, supervises and critiques student preparation of a variety of dishes including appetizers, soups, salads, entrees, breads, and desserts. The focus of this class will be on small quantities that can be quickly prepared at home for 1 or 2 people.
(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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The students will:
1.  Understand how to effectively shop and stock a pantry for 1 or 2.
2.  Utilize sanitation techniques to safely prepare a variety of dishes.
3.  Understand and use proper cooking techniques to prepare a variety
   of recipes in small quantities.
4.  Prepare appetizers, soups, salads, entrees, breads, and desserts.
5.  Prepare a variety of vegetables and starch side dishes.
6.  Practice presentation techniques.

Topics and Scope
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1.  Through lecture and demonstration, the student will be instructed
   in the proper handling, fabricating, and cooking techniques for
   a variety of food items.
2.  Focus will be on the preparation of recipes in small
3.  Instruction will be provided concerning shopping for small quantities
   of groceries.
4.  Recipes will be presented, discuseed, and prepared.
5.  Presentation techniques will be utilized.
6.  Students will taste and critique all recipes prepared.

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1.  Practical laboratory work on various cooking techniques.
2.  Evaluate and critique recipes.
3.  Field trip to a variety of markets.

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
10 - 25%
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
60 - 80%
Class performances, Preparation and Evaluation of cooked recipes
Exams: All forms of formal testing, other than skill performance exams.Exams
0 - 0%
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 25%
Attendance and Participation.

Representative Textbooks and Materials:
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Instructor prepared recipes and handouts.

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