SRJC Course Outlines

10/26/2020 9:44:24 AMCUL 254.5 Course Outline as of Fall 2020

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 254.5Title:  PLATE PRESENTATION  
Full Title:  Professional Plate Presentation
Last Reviewed:2/3/2020

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled.5017.5 max.Lecture Scheduled8.75
Minimum1.00Lab Scheduled1.504 min.Lab Scheduled26.25
 Contact DHR0 Contact DHR0
 Contact Total2.00 Contact Total35.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  17.50Total 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 presents the theory of plate presentation, demonstrates related techniques, and directs students in plating and presenting food.

Prerequisites/Corequisites:
Course Completion of CUL 254


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 or appropriate placement based on AB705 mandates

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
This course presents the theory of plate presentation, demonstrates related techniques, and directs students in plating and presenting food.
(Grade Only)

Prerequisites:Course Completion of CUL 254
Recommended:Eligibility for ENGL 100 or 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:
Upon completion of the course, students will 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: Untitled document
Students will be able to:
1. Employ 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. Employ 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
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. Teamwork
IX.   Safety and Sanitation
 
Concepts presented in lecture are applied and practiced in lab.

Assignments:
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Lecture-Related assignments:
1. Prep lists and plate descriptions (written)
2. Exams (2-4)
3. Food photography exercise
4. Exercises on plate design, plate design evolution, recipe trouble-shooting
 
Lab-Related assignments and assessments:
1. Create a station prep list
2. Daily station mise-en-place
3. Daily plating
4. Professionalism

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 list, Plate description
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%
Exercises: Plate design, plate design evolution, recipe trouble-shooting
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
30 - 40%
Lab assignments and assessments, food photography exercise
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, Professionalism


Representative Textbooks and Materials:
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Instructor prepared materials

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