SRJC Course Outlines

9/20/2019 2:12:15 PMCUL 253A Course Outline as of Summer 2017

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 253ATitle:  CULINARY CAFE 1  
Full Title:  Culinary Cafe 1
Last Reviewed:3/23/2015

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum6.00Lecture Scheduled3.0017.5 max.Lecture Scheduled52.50
Minimum6.00Lab Scheduled9.508 min.Lab Scheduled166.25
 Contact DHR0 Contact DHR0
 Contact Total12.50 Contact Total218.75
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  105.00Total Student Learning Hours: 323.75 

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:  CUL 253.2

Catalog Description:
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Fundamentals of commercial food preparation and restaurant operations. Students rotate through stations in the student-run Culinary Café and Bakery, developing skills in the preparation and service of salads, soups, pizzas, sandwiches, entrees, side dishes, table service, and ware washing.

Prerequisites/Corequisites:
Course Completion of CUL 252.14 (or formerly CUL 252.13) and CUL 253.7 (or formerly CUL 253.5)


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Fundamentals of commercial food preparation and restaurant operations. Students rotate through stations in the student-run Culinary Café and Bakery, developing skills in the preparation and service of salads, soups, pizzas, sandwiches, entrees, side dishes, table service, and ware washing.
(Grade Only)

Prerequisites:Course Completion of CUL 252.14 (or formerly CUL 252.13) and CUL 253.7 (or formerly CUL 253.5)
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 basic skills, techniques, and guidelines used in restaurant food preparation.
3.  Define and use the basic terminology of the professional culinary arts.
4.  Apply a working knowledge of sanitation and safety in a professional kitchen.
5.  Demonstrate a working knowlege of the various stations in a restaurant.
 

Objectives: Untitled document
Upon successful completion of this course, students will be able to:
1.   Prepare various foods for cooking.
2.   Finish, garnish, and serve foods to maintain eye appeal, flavor, and overall quality.
3.   Prepare mise en place for a variety of stations.
4.   Identify proper doneness of product.
5.   Identify a variety of potato, grain, and legume side dishes and properly cook them by moist and dry heat cooking methods.
6.   Prepare fresh pasta dough and a variety of pasta dishes.
7.   Prepare a variety of types of meats, fish and poultry for dry heat, moist heat and combination cooking methods.
8.   Prepare a variety of vegetarian dishes using a variety of cooking methods.
9.   Utilize proper holding and reheating techniques.
10. Prepare a variety of breakfast items.
11. Employ appropriate skills at various stations in a professional kitchen including plating and presentation techniques.
12. Complete food preparation and service activities focusing on speed and timing.
13. Properly use tools and equipment found in a professional kitchen.
14. Demonstrate professionalism in the workplace.
15. Identify and employ interpersonal, professional, and teamwork skills required of employees in the food service industry.
16. Employ appropriate basic skills.
17. Apply proper procedures for washing, sanitizing, drying, and storing equipment, wares, and utensils in a working kitchen.

Topics and Scope
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I.     Basic Cooking Methods
      A. Dry-heat cooking techniques
        1. Grilling
        2. Broiling
        3. Sautéing
        4. Pan-frying
        5. Deep-frying
        6. Smoking
      B. Moist -heat cooking techniques
        1. Poaching
        2. Steaming
        3. Simmering
        4. Boiling
      C. Combination cooking techniques
        1. Braising
        2. Stewing
      D. Determine doneness and evaluate quality
II.    Mise en Place
      A. Food items
        1. Trimming and butchering
        2. Marinades and dry rubs
        3. Proper seasoning
      B. Equipment
        1. Selecting and preparing pans, utensils, and other necessary equipment
        2. Proper oven temperature
        3. Safe operating procedures
III.   Potato, Grain, and Legume Cookery
      A. Moist heat methods
      B. Dry heat method
      C. Proper holding and reheating
IV.   Pasta Cookery
      A. Fresh pasta
       B. Dry pasta
      C. Pasta cooking methods
V.    Soups and Sauces
      A. Mother sauces
      B. Contemporary Sauces
      C. Salsas
      D. Puree soups
      E. Cream soups
      F. Clear soups
VI.  Pantry
      A. Salad types
      B. Dressings
      C. Garnishes
VII. Dessert Station
      A. Plating techniques
      B. Portion control
VIII. Doneness and Quality Evaluation
      A. Quality
      B. Color
      C. Eye appeal
      D. Flavor
IX.  Vegetarian Cookery
      A. Cultural and global importance of the vegetarian diet
      B. Basic guidelines for vegetarian cookery
      C. Vegetarian dishes and cooking methods
X.   Breakfast Cookery
      A. Eggs
      B. Starches
      C. Meats
XI.   Professionalism
      A. Interpersonal skills
      B. Attitudes
      C. Habits
      D. Teamwork
      E.  Appearance
XII. Table Service
      A. Handling service wares
        1. Safety
        2. Sanitation
      B. Table settings
      C. Side work
      D. Tray Service
      E. Table clearing
      F. Customer relations
XIII. Dishwashing
      A. Procedures
      B. Washing
      C. Sanitizing
      D. Ware washing chemicals
        1. Identification
        2. Proper use
      E. Ware drying and storage

Assignments:
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1. Rotate through a variety of stations in the Culinary Café and Bakery.
2. Written term project, 3-5 pages.
3. Reading journal, 1 food related article per week with a half page summary.
4. Farmers market report, 2 reports of 1-3 pages.
5. Dining journal, 2 restaurant visits with a half page restaurant review.
6. Written final consisting of short answer and essay questions.
7. Weekly station evaluation reports, 3-5 pages per week.
8. Portfolio to include reading journal, dining journal, notes, copies of daily menu, recipes, and station evaluation reports.
9. Assigned reading, 40 - 50 pages per week.

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
10 - 20%
Written homework, weekly station evaluations, term project.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
5 - 15%
Inter-station communication, self evaluations.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
40 - 60%
Class performances, ability to follow verbal directions.
Exams: All forms of formal testing, other than skill performance exams.Exams
5 - 10%
Exams: short answer, essay.
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 25%
Attendance, participation, and professionalism.


Representative Textbooks and Materials:
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On Cooking: A Textbook of Culinary Fundamentals, 6th edition, by Sarah R. Labensky and Alan M. Hause. Prentice Hall, 2015.
Instructor prepared recipes and materials.

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