SRJC Course Outlines

5/25/2024 6:40:41 AMCUL 230 Course Outline as of Fall 2024

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  CUL 230Title:  INTRO TO CULINARY ARTS  
Full Title:  Introduction to Culinary Arts
Last Reviewed:10/23/2023

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.50Lecture Scheduled1.5017.5 max.Lecture Scheduled26.25
Minimum1.50Lab Scheduled04 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.50 Contact Total26.25
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  52.50Total Student Learning Hours: 78.75 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:
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The health and safety of both customers and employees is a core principle for foodservice professionals. This course will include instruction on sanitation regulations and personal hygiene, contamination sources, microorganisms and conditions for growth, proper food handling techniques and storage, basic concepts of workplace safety. The importance of workplace professionalism in creating a positive kitchen culture will be emphasized. Students will also discover the evolution of culinary arts and the historical role cultures and cuisines have played in society. Upon successful completion of the course, students will be prepared to take a nationally recognized food safety exam.

Prerequisites/Corequisites:


Recommended Preparation:
Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or appropriate placement based on AB705 mandates

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
The health and safety of both customers and employees is a core principle for foodservice professionals. This course will include instruction on sanitation regulations and personal hygiene, contamination sources, microorganisms and conditions for growth, proper food handling techniques and storage, basic concepts of workplace safety. The importance of workplace professionalism in creating a positive kitchen culture will be emphasized. Students will also discover the evolution of culinary arts and the historical role cultures and cuisines have played in society. Upon successful completion of the course, students will be prepared to take a nationally recognized food safety exam.
(Grade Only)

Prerequisites:
Recommended:Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or appropriate placement based on AB705 mandates
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

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: Both Certificate and Major Applicable



COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
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1. Demonstrate knowledge of sanitation regulations, personal hygiene, and workplace safety.
2. Explain various cuisines and cultures around the world.
3. Perform mathematics in relation to food preparation activities.
4. Successfully complete a final exam equivalent to a nationally recognized exam.
 

Objectives: Untitled document
At the conclusion of this course the student should be able to:
1. State the impact caused by foodborne illness.
2. State the importance of food safety and sanitation as the basis for preventing foodborne illness.
3. Identify and describe the characteristics of potentially hazardous foods.
4. Identify the major types of potentially hazardous foods and the risk factors common to these foods.
5. Describe methods to prevent biological, physical, and chemical contamination of food.
6. Recognize codes and symbols used to designate food products that have been inspected by governmental agencies and coming from approved sources.
7. Explain the importance of purchasing and storage management in relation to sanitary foodservice.
8. Describe proper storage of foods to prevent cross contamination and maximize safety.
9. Describe time and temperature controls in each step of the flow of food including defrosting, cooking, holding, and serving.
10. List the characteristics of materials, designs of facilities, and equipment for sanitary operation.
11. Demonstrate principles and proper procedures for sanitizing various materials, equipment, and utensils by both manual and mechanical means.
12. Identify ways to prevent pest infestation and methods of pest elimination.
13. Describe Hazard Analysis Critical Control Point System (HACCP) in various food handling/service operations.
14. Describe how to prevent and treat various accidents that can occur in foodservice and list emergency procedures.
15. Identify key historical events, figures, and trends and how they have influenced the modern foodservice industry.
16. Explain the role food plays in various societies and their cultures.
17. Apply basic math (whole numbers, negative numbers, fractions, decimals, and percentages) to food preparation activities.
18. Apply the standard units of measure used in cooking.
19. Describe the standards and attributes of a foodservice professional.
20. Identify customer service standards.

Topics and Scope
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I. Microorganisms
    A. Classification
    B. Growth requirements
    C. Transmission routes
II. Description and Methods of Controlling Foodborne Illnesses
    A. Viral-caused
    B. Chemical-caused
    C. Parasitic-caused
    D. Bacteria-caused
III. Personal Sanitation Importance and Techniques
    A. Implementing high standards of personal cleanliness and hygiene in accordance with Sonoma County health regulations
    B. Maintaining high standard of personal cleanliness and hygiene
IV. Application of HACCP Sanitation Knowledge
    A. Food receiving
    B. Food storage
    C. Food preparation and service
V. Basic Concepts of Workplace Safety
    A. Description of common accidents in foodservice
    B. Prevention and treatment
VI. Responsibility for Understanding and Maintaining Regulations and Standards
    A. Sanitation
    B. Safety
VII. Evolution of the Culinary Arts
    A. Key historical events
         1. Historical figures
         2. Events
VIII. Cultures and Cuisines
    A. Role of food in societies and cultures
    B. Regional cuisines
         1. Origin
         2. Significance
    C. Role of sustainability
IX. Culinary Math
    A. Units of standard measure
    B. Equivalents
X. Professionalism in the Workplace
    A. Attributes and behavior
    B. Sexual harassment and discrimination
XI. Customer Service Standards
    A. Expectations
     B. Significance

Assignments:
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1. Weekly reading (20-30 pages)
2. Writing assignment(s) (1-2)
3. Web research assignment(s) (1-2)
4. Worksheets (4-6)
5. Foodservice inspections (2) using a checklist to evaluate for safety and sanitation
6. Demonstrate setting up a three-compartment sink (1)
7. Quizzes (3-4)
8. Practical final exam (written portion included)

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
5 - 10%
Writing assignment(s); web research assignment(s)
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 35%
Worksheets
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
5 - 15%
Food service inspections; demonstrate setting up a three-compartment sink
Exams: All forms of formal testing, other than skill performance exams.Exams
40 - 60%
Quizzes; practical final exam
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
0 - 0%
None


Representative Textbooks and Materials:
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ServSafe Coursebook. 8th ed. National Restaurant Association. 2022.
Instructor prepared course materials.

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