SRJC Course Outlines

8/9/2022 12:04:51 AMCUL 221.8 Course Outline as of Spring 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 221.8Title:  ENTREES - LAMB  
Full Title:  Entrees - Lamb
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:  CULT 221.8

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

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Professional Chef presents theory, demonstrates technique and supervises student preparation of lamb dishes and accompaniments.
(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.  Practice a variety of cooking techniques with lamb: baking,
   braising, grilling and sauteeing.
2.  Prepare sauces/butters to accompany the lamb.
3.  Test for meat doneness.
4.  Prepare a variety of vegetable dishes to compliment lamb.

Topics and Scope
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In this class on lamb cookery, the student will practice a variety of
cooking methods: baking, braising, grilling and sauteeing. Presentation
will be stressed.

Assignments:
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1.  Final exam - practical exam.

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
40 - 60%
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
15 - 35%
ATTENDANCE AND ATTITUDE


Representative Textbooks and Materials:

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