| 4/23/2024 7:56:00 PM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 254.5 | Title:
PLATE PRESENTATION |
|
| Full Title:
Professional Plate Presentation |
| Last Reviewed:2/27/2023 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 1.00 | Lecture Scheduled | .50 | 17.5 max. | Lecture Scheduled | 8.75 |
| Minimum | 1.00 | Lab Scheduled | 1.50 | 4 min. | Lab Scheduled | 26.25 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 2.00 | | Contact Total | 35.00 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 17.50 | Total 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:
CUL 250.3
Catalog Description:
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This course introduces students to the fundamental skills, concepts, and techniques of professional plate presentation. Students will use and maintain common tools and equipment, while demonstrating related techniques for restaurant and food photography plating.
Prerequisites/Corequisites:
Course Completion of CUL 250 and CUL 250.1 and CUL 254; OR Course Completion of CUL 230 AND CUL 254
Recommended Preparation:
Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or equivalent
Limits on Enrollment:
Schedule of Classes Information
Description:
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This course introduces students to the fundamental skills, concepts, and techniques of professional plate presentation. Students will use and maintain common tools and equipment, while demonstrating related techniques for restaurant and food photography plating.
(Grade Only)
Prerequisites:Course Completion of CUL 250 and CUL 250.1 and CUL 254; OR Course Completion of CUL 230 AND CUL 254
Recommended:Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or equivalent
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: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
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| IGETC: | Transfer Area | | Effective: | Inactive: |
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| CSU Transfer: | | Effective: | | Inactive: | |
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| UC Transfer: | | Effective: | | Inactive: | |
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| 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. Apply a working knowledge of sanitation and safety in a professional kitchen.
2. Explain the importance of local and seasonal products in plate presentation planning and design.
3. Demonstrate basic skills, techniques, and guidelines used in plate presentation.
Objectives:
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At the conclusion of this course, the student should be able to:
1. Explain safe and hygienic food handling procedures relating to food presentation.
2. Prepare a variety of foods using proper tools and techniques.
3. Identify the basic principles of plate presentation.
4. Evaluate and apply professional standards to a variety of plate presentations.
5. Demonstrate proper use and care of presentation tools and equipment.
6. Explain standards of professionalism specific to the commercial kitchen environment.
7. Demonstrate teamwork and leadership in the kitchen.
Topics and Scope
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I. Plating Principles
A. Proper mise-en-place for the plating station
B. Plates, props, and tool selection
C. Food quality
D. Garnishes
E. Seasonality
II. Restaurant Plating
A. The cold kitchen
B. The hot line
C. The dessert station
III. Banquet Plating
A. Large parties
B. Buffets
IV. Retail Food Presentation
A. Bakery cases
B. Refrigerated cold cases
V. Food Photography Plating
A. Principles of food styling
B. Food stylist tool kit
VI. Evaluating Quality
VII. Organizing Production
VIII. Attributes of the Professional Chef
A. Teamwork and leadership
B. Efficient time management and accuracy
C. Following written and verbal directions
IX. Sanitation
Concepts presented in lecture are applied and practiced in lab.
Assignments:
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Lecture-Related Assignments:
1. Create weekly station prep lists and menu descriptions
2. Food styling project
3. Plate design, plate evolution, and recipe troubleshooting
4. Exams (2-4)
Lab-Related Assignments:
1. Plating skill demonstrations
2. Practical plating assessments
3. Self-assessment and critique
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 - 10% |
| Prep lists and menu descriptions | |
| 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
30 - 40% |
| Plate design, plate evolution, and recipe troubleshooting; self-assessment and critique | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
30 - 40% |
| Food styling project; plating demonstrations; practical plating assessments | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
10 - 20% |
| Exams | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
10 - 20% |
| Attendance, participation, and professionalism | |
Representative Textbooks and Materials:
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Instructor prepared materials
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