SRJC Course Outlines

7/25/2024 2:47:15 AMCUL 252.4 Course Outline as of Spring 2008

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 252.4Title:  STOCKS, SOUPS & SAUCES  
Full Title:  Stocks, Soups & Sauces
Last Reviewed:1/26/2004

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum.50Lecture Scheduled.508 max.Lecture Scheduled4.00
Minimum.50Lab Scheduled1.508 min.Lab Scheduled12.00
 Contact DHR0 Contact DHR0
 Contact Total2.00 Contact Total16.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  8.00Total Student Learning Hours: 24.00 

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 252.4

Catalog Description:
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Introduction to stocks, soups, and sauces. Further development of the student's knife skills with emphasis on speed and precision. Emphasis is placed on sanitation and safety, and developing good motor skills.  

Prerequisites/Corequisites:
Completion of or concurrent enrollment in CUL 250, CUL 250.1, CUL 252.3, and CUL 253.1.


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Further development of the student's knife skills with emphasis on speed and precision. Introduction to stocks, soups, and sauces.  Emphasis is placed on sanitation and safety, and developing good motor skills.  
(Grade Only)

Prerequisites:Completion of or concurrent enrollment in CUL 250, CUL 250.1, CUL 252.3, and CUL 253.1.
Recommended:Eligibility for ENGL 100 or ESL 100
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: Certificate Applicable Course



COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon successful completion of this course the student will be able to:
1. Accomplish knife cuts appropriate to preparing ingredients for stocks,
soups and sauces with speed and precision.
2. Prepare a variety of stocks, soups, and sauces.
3. Employ the proper procedures for cooling and storing stocks.
4. Describe the standards used to assess a soup's overall quality and
appraise soups according to standards.
5. Select an appropriate garnish for a soup and demonstrate proper
heating and serving techniques.
6. Apply proper cooling, storing, and reheating procedures for all types
of soup.
7. Recognize and classify sauces.
8. Select a suitable sauce for the style of service and the cooking
technique applied to the main ingredients.
9. Use proper reheating, holding, and plating procedures for sauces.
10. Apply principles and proper procedures for safe, hygienic food
handling.  

Topics and Scope
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I. Knife cuts appropriate for stocks, soups, and sauces
II. Stocks
 A. Basic ingredients used in stocks
   1. bones
   2. liquid
   3. aromatics
 B. Mirepoix
 C. White stock
   1. ingredients
   2. basic techniques
 D. Brown stock
   1. ingredients
   2. basic techniques
 E. Proper procedures for cooling and storing
III. Soups
 A. Basic techniques for preparing
   1. clear soups
   2. thick soups
 B. Quality products used
 C. Standards for assessing quality
 D. Garnishes
 E. Proper heating, cooling, and storage procedures
IV. Sauces
 A. Classifying
   1. modern
     a. jus lie
     b. coulis
     c. salsas
   2. classic
     a. mother sauces
     b. egg and butter sauces
 B. Function in relationship to components in a dish
 C. Selecting a suitable sauce
   1. style of service
   2. cooking technique applied to main ingredients
 D. Proper preparation techniques
   1. using thickening agents properly
   2. seasoning to taste
V. Plating Techniques
VI. Evaluating Quality
VII. Principles and proper procedures for sanitation and safe, hygienic
food handling  

Assignments:
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1. Practical laboratory work on knife skills and proper cutting
  techniques for a variety of items.
2. Practical laboratory work on various stock, soup, and sauce
  preparation techniques.
3. Evaluation and critique of stocks, soups and sauces.
4. Assigned reading in text: 5-10 pages per week.
5. Two to three quizzes; final objective and performance exam.  

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 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
0 - 0%
None
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
50 - 70%
Class performances, Performance exams
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 35%
Multiple choice, True/false, Matching items, Completion
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
15 - 20%
Attendance/Participation/Professionalism


Representative Textbooks and Materials:
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On Cooking: A Textbook of Culinary Fundamentals.  Labensky, Sarah R., and
Alan M. Hause.  New Jersey: Prentice Hall, 2002.
Instructor prepared materials.  

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