SRJC Course Outlines

12/1/2020 3:17:34 PMCUL 251B Course Outline as of Fall 2020

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  CUL 251BTitle:  CULINARY FUNDAMENTALS 2  
Full Title:  Culinary Fundamentals 2
Last Reviewed:2/3/2020

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled1.5017.5 max.Lecture Scheduled26.25
Minimum3.00Lab Scheduled4.508 min.Lab Scheduled78.75
 Contact DHR0 Contact DHR0
 Contact Total6.00 Contact Total105.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  52.50Total Student Learning Hours: 157.50 

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: 

Catalog Description:
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A practical course focusing on stocks, mother sauces and identification and fabrication of meats, poultry, fish, and shellfish. Building on introductory knife skills and cooking techniques, students practice methods as they apply to cooking vegetables, legumes, grains, and pasta. Emphasis on preparing mise-en-place for stations in a professional restaurant environment, where speed, timing and teamwork are necessary.

Prerequisites/Corequisites:
Course Completion of CUL 251A (or CUL 252.3)


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
A practical course focusing on stocks, mother sauces and identification and fabrication of meats, poultry, fish, and shellfish. Building on introductory knife skills and cooking techniques, students practice methods as they apply to cooking vegetables, legumes, grains, and pasta. Emphasis on preparing mise-en-place for stations in a professional restaurant environment, where speed, timing and teamwork are necessary.
(Grade Only)

Prerequisites:Course Completion of CUL 251A (or CUL 252.3)
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 as applied in a professional kitchen.
2. Explain the importance of local and seasonal products in menu design and planning.
3. Demonstrate basic skills, techniques and guidelines used in food preparation.
4. Define and use the basic terminology of the professional culinary arts.
 

Objectives: Untitled document
Students will be able to:
1.   Prepare a variety of stocks and sauces, applying appropriate knife skills.
2.   Apply proper cooling, storing, and reheating procedures for all types of stocks and sauces.
3.   Recognize and classify sauces.
4.   Identify and describe various kinds, classes, and grades of meat, poultry, fish, and shellfish.
5.   Utilize safe receiving and storage procedures to ensure sanitation and food safety.
6.   Describe and utilize the basic cooking methods best suited for various cuts of meat and for
      poultry, fish, and shellfish.
7.   Prepare a variety of vegetables and meats for cooking and service in a professional kitchen
      environment, applying dry, moist, and combination heat cooking techniques as appropriate.
8.   Prepare a variety of types and styles of sandwiches, selecting high quality sandwich
      ingredients.
9.   Prepare a variety of hors d'oeuvre and canapés.
10. Interpret and manipulate various recipe forms and recipes.
11. Practice and apply food waste control principles.
12. Analyze and evaluate finished products.
13. Apply principles and proper procedures for sanitation and safe, hygienic food handling.
14. Employ standards of professionalism, teamwork and leadership in the professional kitchen.

Topics and Scope
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I.  Knife Cuts
II. Stocks
     A. Basic ingredients
          1. Bones
         2. Liquid
         3. Vegetables
         4. Aromatics
    B. Basic techniques
    C. Proper procedures for cooling, storing, and reheating       
III. Sauces
    A. Mother sauces
    B. Function in relationship to ingredients in a dish
    C. Selecting a suitable sauce
         1. Style of service
         2. Cooking technique applied to main ingredients
    D. Preparation techniques
         1. Using thickening agents properly
         2. Seasoning to taste
IV. Identification and Basic Butchery and Fabrication Techniques
    A. Meat
    B. Fish
    C. Poultry      
V. Product Identification and Cooking Principles
    A. Grains
    B. Legumes
    C. Pasta
    D. Meat
    E. Fish and shellfish
    F. Poultry
VI. Sandwiches
    A. Choosing appropriate ingredients
    B. Styles
    C. Types
    D. Portion control
VII. Hors d'oeuvre and Canapés
     A. Guidelines
    B. Preparation
    C. Buffet
VIII. Recipe Conversions
IX.   Menu Design and Planning      
X.    Sensory Evaluation
XI.   Sanitation and Safety Practices in the Professional Kitchen
XII.  Attributes of the Professional Chef
    A. Teamwork and leadership
    B. Efficient time management and accuracy
    C. Following written and verbal directions
 
 
Concepts presented in lecture are applied and practiced in lab.

Assignments:
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Lecture-Related Assignments:
1. Reading assignments, approximately 30-50 pages per week
2. Two or more recipe interpretation and conversion assignments
3. One to three writing assignments
4. Three to four quizzes
5. Practical final exam (written portion included)
 
Lab-Related Assignments:
1. Daily cooking exercises
2. Eight to ten practical cooking 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
5 - 10%
Writing assignment(s)
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 20%
Recipe interpretation and conversion, self-assessment and critique
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
40 - 60%
Practical laboratory work, practical cooking assessments
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 20%
Quizzes and final exam
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 20%
Attendance, participation, and professionalism


Representative Textbooks and Materials:
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On Cooking: A Textbook of Culinary Fundamentals. 6th ed. Labensky, Sarah and Hause, Alan and Martel, Priscilla. Pearson. 2019

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