SRJC Course Outlines

10/22/2020 2:15:06 AMCUL 253.6 Course Outline as of Fall 2020

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 253.6Title:  PROF COOKING BASICS  
Full Title:  Professional Cooking Basics
Last Reviewed:3/27/2017

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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Under supervision of chef instructor, students practice introductory cooking techniques as they apply to vegetables, legumes, grains, pasta, meat, fish, and poultry. Includes preparing mise en place for stations in a professional restaurant environment.

Prerequisites/Corequisites:
Course Completion or Concurrent Enrollment in CUL 250 (or DIET 50) and CUL 250.1 and CUL 252.3


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Under supervision of chef instructor, students practice introductory cooking techniques as they apply to vegetables, legumes, grains, pasta, meat, fish, and poultry. Includes preparing mise en place for stations in a professional restaurant environment.
(Grade Only)

Prerequisites:Course Completion or Concurrent Enrollment in CUL 250 (or DIET 50) and CUL 250.1 and CUL 252.3
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: 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.  Explain the importance of local and seasonal products in menu design and planning.
2.  Apply a working knowledge of sanitation and safety in a professional kitchen.
3.  Define and use the basic terminology of the professional culinary arts.
4.  Demonstrate basic skills, techniques, and guidelines used in food preparation.
 

Objectives: Untitled document
Upon completion of this course, students will be able to:
1. Prepare a variety of vegetables, meats, and fruits for cooking and service in a professional
    kitchen environment, applying appropriate knife skills.
2. Identify, properly utilize, and maintain tools and equipment found in commercial kitchens.
3. Employ a working vocabulary of culinary terms.
4. Interpret and manipulate various recipe forms and recipes.
5. Define and implement mise en place.
6. Identify characteristics of high quality ingredients and products.
7. Apply dry, moist, and combination heat cooking techniques to a variety of vegetables and
    meats.
8. Apply proper seasoning to all food prepared.
9. Practice and apply food cost control principles.
10. Adopt standards of professionalism specific to the commerical kitchen environment.
11. Apply principles and proper procedures for sanitation and safe hygienic food handling.

Topics and Scope
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I. Product Identification
    A. Vegetables
    B. Fruit
    C. Grains
    D. Legumes
    E. Pastas
    F. Meat
    G. Fish
    H. Poultry
II. Equipment Identification and Handling
    A. Hand tools
    B. Measuring and portioning devices
    C. Cookware
    D. Processing equipment
    E. Storage containers
    F. Heavy equipment
    G. Buffet equipment
    H. Commercial restaurant equipment
III. Culinary Terminology
IV. Recipe and Menu Forms
    A. Types of menus
    B. Menu language
    C. Standardized recipes
    D. Standardized measurements
    E. Recipe conversions
    F. Controlling food costs
V. Mise en Place
    A. Selecting tools and equipment
    B. Measuring ingredients
    C. Preparing ingredients
    D. Preparing to cook
    E. Organizing a work station
    F. Cleaning and maintaining workstations and kitchen
VI.  Seasonings
    A. Salt
    B. Pepper
    C. Chiles
    D. Herbs and spices
    E. Umami
VII. Professionalism
     A. Attributes
         1. Knowledge
         2. Skill
         3. Taste
         4. Judgment
         5. Dedication
         6. Pride
         7. Safe and hygienic food handling
    B. Kitchen hierarchy
         1. Brigade system
         2. Modern kitchen hierarchy
VIII. Cooking Principles
    A. Dry heat
    B. Moist heat
    C. Combination methods
Concepts presented in lecture are applied and practiced in lab.

Assignments:
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Lecture Related Assignments:
1. Reading assignments, approximately 40-60 pages per week
2. Two or more recipe interpretation and conversion assignments
3. Weekly quizzes on terminology, equipment, and product identification
4. Final written exam, including essay questions
5. One to three writing assignments
 
Lab Related Assignments:
1. Daily cooking exercises
2. Eight to ten practical cooking assessments

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%
One to three writing assignments
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
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
40 - 60%
Practical cooking assessments
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 20%
Multiple choice, true/false, matching items, completion, short answer, and essay
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. 2014
Instructor prepared recipes and materials.

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