SRJC Course Outlines

5/19/2022 2:43:55 AMCUL 275.1 Course Outline as of Fall 2017

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  CUL 275.1Title:  FRENCH CUISINE: PROVENCE  
Full Title:  French Cuisine: Provence
Last Reviewed:4/24/2017

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled.5017.5 max.Lecture Scheduled8.75
Minimum1.00Lab Scheduled1.502 min.Lab Scheduled26.25
 Contact DHR0 Contact DHR0
 Contact Total2.00 Contact Total35.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  17.50Total Student Learning Hours: 52.50 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:
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Cultural foods, historical food trends, and customs as related to gourmet, regional, national, and international cuisines. Preparation of a variety of dishes common to the French regional cuisine of Provence.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Cultural foods, historical food trends, and customs as related to gourmet, regional, national, and international cuisines. Preparation of a variety of dishes common to the French regional cuisine of Provence.
(Grade or P/NP)

Prerequisites:
Recommended:
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: Major Applicable Course



COURSE CONTENT

Student Learning Outcomes:
Upon completion of the course, students will be able to:
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1. Students will be able to:
Prepare a variety of dishes common to a particular ethnic cuisine using locally available products.

Objectives: Untitled document
Upon successful completion of this course, students will be able to:
1. Define and describe the differences among ethnic cuisine, regional cuisine, and national
    cuisine.
2. Utilize a variety of cooking techniques to prepare recipes.
3. Select and utilize appropriate cooking and service wares to prepare and serve recipes.
4. Select ingredients based on geographical location and climate and utilize them to prepare
    dishes common to a particular ethnic cuisine.
5. Describe the eating patterns and lifestyles common to a particular ethnic cuisine.
6. Discuss the historical influences of other countries and cuisines on a particular ethnic cuisine.
7. Identify and describe the ways foods are used for nutritional, medicinal, and/or
    ceremonial/religious purposes.

Topics and Scope
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I. Definitions
    A. National cuisine
    B. Regional cuisine
    C. Ethnic cuisine
    D. Cooking terminology
II. Styles of Cooking
    A. Dry heat
    B. Moist heat
    C. Combination cooking
III. Cooking Equipment
    A. Pots and pans
    B. Ovens and stoves
    C. Utensils
    D. Serving bowls and platters
IV. Ingredients Based on Geographical Location and Climate
    A. Fresh
    B. Dried
    C. Canned
    D. Frozen
    E. Seasonal
    F. Herbs and spices
    G. Oils and vinegars
V. Eating Patterns and Lifestyles
    A. Vegetarian
    B. Meat based diet
    C. Stationary vs. mobile
    D. Home cooking vs. prepared foods
    E. Environmental and health-related considerations
VI. Historical Influences of Other Countries and Cuisines
    A. Immigration
    B. Politics/colonialization
    C. Religion
    D. Environment
    E. Geography
    F. Trade/commerce
VII. Foods Used for Specific Purposes
    A. Nutritional
    B. Medicinal
    C. Ceremonial/religious

Assignments:
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Lecture Related Assignments:
1. Reading, approximately 3-5 pages per week
2. Keep a recipe journal
3. Complete worksheet(s) on aspects of cuisine, e.g., equipment identification, terminology,
    ingredients, cooking methods, historical influences, etc.
 
Lab Related Assignments:
1. Prepare assigned recipes
2. Taste and evaluate the success of recipes prepared in class

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%
Worksheets
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%
Preparing and evaluating recipes
Exams: All forms of formal testing, other than skill performance exams.Exams
0 - 0%
None
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
20 - 30%
Recipe journal; attendance and participation


Representative Textbooks and Materials:
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Instructor prepared materials.

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