SRJC Course Outlines

11/20/2019 10:34:59 PMCUL 250.1 Course Outline as of Fall 2016

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 250.1Title:  CULINARY ARTS SURVEY  
Full Title:  Culinary Arts Survey
Last Reviewed:11/23/2015

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum1.00Lab Scheduled06 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.00 Contact Total17.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total Student Learning Hours: 52.50 

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:  CULT 250.1

Catalog Description:
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Introduction to fundamentals of the culinary arts, including culinary history, terminology, culinary mathematics and food anthropology.

Prerequisites/Corequisites:


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 and CSKLS 372

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Introduction to fundamentals of the culinary arts, including culinary history, terminology, culinary mathematics and food anthropology.
(Grade Only)

Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100 and CSKLS 372
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:
Upon completion of the course, students will be able to:
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1.   Demonstrate knowledge of culinary history and food anthropology.
2.   Apply mathematics and terminology to food preparation activities.
 

Objectives: Untitled document
Upon completion of this course, the student will be able to:
1. Identify key historical events, figures and trends, including the history and evolution of restaurants, and how they have influenced the modern food service industry.
2. Explain the role food plays in various societies and their cultures.
3. Define commonly used culinary terms.
4. Apply basic math (whole numbers, negative numbers, fractions, decimals and percentages) to food preparation activities.
5. Apply the standard units of measure used in cooking.
6. Describe the standards and attributes of a food service professional.
7. Identify customer service standards.

Topics and Scope
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I.    Evolution of the Culinary Arts
     A. Key historical events
          1.  Historical figures
          2.  Events
      B. History and evolution of restaurants
II.    Cultures and Cuisines
      A. Role of food in societies and cultures
      B. Regional cuisines
          1. Origin
          2. Significance
      C. Role of sustainability in the food service industry
III.   Culinary Terminology
      A. Commonly used culinary terms and their definitions
      B. Using key culinary terms
IV.   Culinary Math
       A. Relationship of fractions, decimals and percentages in the context of typical food service applications
       B. Units of standard measure and equivalents
V.     Professionalism in the Workplace            
        A. Attributes and behavior
       B. Sexual harassment and discrimination
VI.   Customer Service Standards
       A. Expectations
       B. Significance

Assignments:
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1.   Reading assignments, approximately 20 pages per week
2.   Research and report on a culinary historical time period
3.   Research and report on a recipe including origin, ingredients and significance in its native region
4.   Completion of practice and application exercises for culinary mathematics
5.   Quizzes (3-5) on terminology and culinary math
6.   Final written 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
25 - 50%
Two to three written reports
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 20%
Culinary math
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
10 - 20%
Presentations of reports
Exams: All forms of formal testing, other than skill performance exams.Exams
15 - 30%
Exams: Multiple choice, true/false, matching items, completion, short answer
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 15%
Attendance and participation


Representative Textbooks and Materials:
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Sharon Tyler Herbst, New Food Lover's Companion, 4th edition, Barrons Educational Series Inc., 2007.
Instructor prepared material.

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