SRJC Course Outlines

12/1/2020 4:52:46 PMCUL 251C Course Outline as of Fall 2020

New Course (First Version)
CATALOG INFORMATION

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

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.50Lecture Scheduled.7517.5 max.Lecture Scheduled13.13
Minimum1.50Lab Scheduled2.258 min.Lab Scheduled39.38
 Contact DHR0 Contact DHR0
 Contact Total3.00 Contact Total52.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  26.25Total 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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A practical course focusing on sauces and the identification and fabrication of meats, poultry, fish and shellfish. Includes charcuterie and preservation techniques and continued development of the student's knife skills.

Prerequisites/Corequisites:
Course Completion of CUL 251B (or CUL 253.6) and Concurrent Enrollment in CUL 253 (or CUL 253.10)


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

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
A practical course focusing on sauces and the identification and fabrication of meats, poultry, fish and shellfish. Includes charcuterie and preservation techniques and continued development of the student's knife skills.
(Grade Only)

Prerequisites:Course Completion of CUL 251B (or CUL 253.6) and Concurrent Enrollment in CUL 253 (or CUL 253.10)
Recommended:Eligibility for ENGL 100 or ESL 100 or appropriate placement in 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 and identify a variety of stocks and sauces.
2.   Prepare a variety of broths and soups, applying appropriate knife skills.
3.   Describe the structure and composition of meats, poultry, fish, and shellfish.
4.   Calculate butcher's yield test.
5.   Utilize portion weight specifications to control food costs.
6.   Fabricate cuts of meat, poultry, fish, and shellfish and perform basic butchering tasks.
7.   List the most frequently used food service cuts of meat, poultry, fish, and shellfish.
8.   Describe the basic cooking methods best suited for various cuts.
9.   Utilize safe receiving and storage procedures to ensure sanitation and food safety.
10. Analyze and evaluate finished products.
11. Practice and apply food waste control principles.
12. Apply principles and proper procedures for sanitation and safe, hygienic food handling.
13. Employ standards of professionalism, teamwork and leadership in the professional kitchen.

Topics and Scope
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I.  Knife Cuts            
II. Sauces
    A. Classifications
    B. Function in relationship to ingredients in a dish
    C. Selecting a suitable sauce
         1. Style of service
         2. Cooking techniques
    D. Preparation and finishing techniques
         1. Texture
         2. Seasoning to taste      
III. Broths and Soups
    A. Basic ingredients
         1. Vegetables
         2. Grains and legumes
         3. Meat, fish, poultry
    B. Basic techniques for preparing
          1. Clear soups
         2. Thickened soups
IV. Meat and Poultry Identification
    A. Kinds
    B. Classes
     C. Grades
         1. Inspections and grading practices
         2. Stamps and grading practices
    D. Structure and composition
    E. Cuts of meat
         1. Primal
         2. Subprimal
         3. Fabricated      
    F. Butcher's yield test
    G. Portion weight specification
V. Butchery and Fabrication Techniques
    A. Meat
    B. Poultry       
VI. Fish and Shellfish Identification
    A. Fish
          1. Round
         2. Flat
         3. Freshwater
    B. Shellfish
         1. Mollusks
         2. Crustaceans
         3. Cephalopods
VII.  Fish and Shellfish Fabrication Techniques
VIII. Meat, Poultry, Fish and Shellfish Preparation and Cooking Methods
IX.   Charcuterie      
    A. Forcemeats
    B. Sausages
    C. Smoking
    D. Salt curing
    E. Mousses
X.    Recipe Conversions
XI.   Menu Design and Planning      
XII.  Sensory Evaluation
XIII. Sanitation and Safety Practices in the Professional Kitchen
XIV. Attributes of the Professional Chef
    A. Teamwork and leadership
    B. Efficient time management and accuracy
    C. Following written and verbal directions
XV. Food Waste Control Principles
 
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 worksheets on recipe interpretation and conversion assignments
3. Three to four quizzes
4. 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
4. Food quality evaluations

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 - 0%
None
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
10 - 20%
Worksheets, food quality evaluations, self assessment and critique
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
50 - 70%
Practical laboratory work, practical final exam, practical cooking assessments
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 30%
Quizzes and final exam
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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On Cooking: A Textbook of Culinary Fundamentals. 6th ed. Labensky, Sarah R., Alan M. Hause, and Martel, Pricilla. Pearson. 2019

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