SRJC Course Outlines

7/24/2024 8:44:22 PMCUL 252.3 Course Outline as of Fall 2022

Inactive Course

Discipline and Nbr:  CUL 252.3Title:  KNIFE SKILLS  
Full Title:  Knife Skills
Last Reviewed:3/27/2017

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum2.00Lecture Scheduled1.7510 max.Lecture Scheduled17.50
Minimum2.00Lab Scheduled6.258 min.Lab Scheduled62.50
 Contact DHR0 Contact DHR0
 Contact Total8.00 Contact Total80.00
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total Student Learning Hours: 115.00 

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 252.3

Catalog Description:
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Introduction to the fundamental theory, techniques, and practice of professional knife skills, with an emphasis on precision and production cuts.

Course Completion or Current Enrollment in CUL 250 or DIET 50

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Introduction to the fundamental theory, techniques, and practice of professional knife skills, with an emphasis on precision and production cuts.
(Grade Only)

Prerequisites:Course Completion or Current Enrollment in CUL 250 or DIET 50
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP


Associate Degree:Effective:Inactive:
CSU GE:Transfer Area Effective:Inactive:
IGETC:Transfer Area Effective:Inactive:
CSU Transfer:Effective:Inactive:
UC Transfer:Effective:Inactive:

Certificate/Major Applicable: Both Certificate and Major Applicable


Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
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1.  Perform basic knife cuts in an appropriate time frame as expected in a professional culinary
2.  Demonstrate a working knowledge of sanitation and safety as applied in a professional
3.  Define and use the basic terminology of the professional culinary arts.

Objectives: Untitled document
Upon successful completion of this course, students will be able to:
1. Identify parts of a knife.
2. Identify and correctly use knives and sharpening tools.
3. Select correct knife for specified use.
4. Explain and demonstrate proper knife honing and sharpening techniques.
5. Demonstrate proper knife care and safety practices.
6. Identify and execute standard and special cutting techniques.
7. Identify dimensions of a variety of precision and production cuts.
8. Operate with effective manual dexterity to ensure speed, accuracy, and safety as necessary in
    a professional kitchen.
9. Select vegetables appropriate to needs.
10. Prepare vegetables for cooking or service, cutting vegetables uniformly into a variety of
    classic shapes.
11. Prepare fruits for cooking or service, cutting efficiently and appropriately for intended use.
12. Employ organizational skills that result in timely, efficient production.
13. Employ proper vegetable storage procedures to ensure proper sanitation and freshness.
14. Apply principles and proper procedures for sanitation and safe, hygienic food handling.

Topics and Scope
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I. Identification of Knives and their Uses
    A. Knife types
         1. Boning knife
         2. Cleaver
         3. Clam/oyster knife
         4. French/ Chef knife
         5. Mandoline
         6. Paring knife
         7. Serrated bread knife
         8. Serrated cake knife
         9. Slicer
         10. Utility knife
         11. Vegetable peeler
         12. Melon baller
         13. Zester
    B. Knife parts
         1. Tip
         2. Cutting edge
         3. Spine
         4. Heel
         5. Bolster
         6. Tang
         7. Handle
         8. Rivets
II. Using Knives and Sharpening Tools
    A. Using knives
         1. Safety rules
         2. Proper gripping/handling
         3. Washing and storing
    B. Sharpening/honing tools
         1. Whetstone
              a. Purpose
              b. How to use
         2. Steel
              a. Purpose
              b. Parts of a steel
              c. How to use a steel
III. Standard Cuts and Cutting
    A. Motor skills
         1. Control of knife
         2. Speed
         3. Precision
    B. Precision and Production Cuts
         1. Allumette
         2. Batonnet
         3. Brunoise
         4. Chiffonade
         5. Chop
         6. Diagonal
         7. Dice
         8. Frite
         9. Gaufrette
         10. Julienne
         11. Large dice
         12. Lozenge
         13. Medium dice
         14. Mince
         15. Oblique
         16. Paysanne
         17. Rondelle
         18. Small dice
         19. Tourner
         20. Wedge
    C. Dimensions of cuts
IV. Fruits and Vegetables
    A. Seasonal vegetable identification
    B. Storage and preservation
    C. Cutting techniques
V. Safe, Hygienic Food and Knife Handling
VI. Professionalism
Concepts taught in lecture and are applied in lab

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Lecture Related Assignments:
1. Complete worksheets on topics including parts of knives; knife safety, sharpening and care;
    names and dimensions of precision cuts; fruit and vegetable identification
2. Identify a variety of professional knives and their uses
3. Periodic self-evaluations
4. Quizzes (3-4)
5. Written and practical final exam
Lab Related Assignments:
1. Practical laboratory work and skill demonstrations of knife handling, care, and sharpening
2. Practical laboratory work and skill demonstrations of classical precision and production cuts
3. Fruit and vegetable preparation for cooking and service

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%
This is a degree applicable course but assessment tools based on writing are not included because 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
5 - 15%
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
50 - 70%
Practical laboratory work, performance exams
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 30%
Quizzes and final exam: multiple choice, true/false, matching items, completion
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 20%

Representative Textbooks and Materials:
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On Cooking: A Textbook of Culinary Fundamentals. 5th ed. Labensky, Sarah and Martel, Priscilla and Hause, Alan. Prentice Hall. 2014
Instructor prepared recipes and materials.

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