SRJC Course Outlines

12/9/2024 12:19:22 AMCUL 280.3 Course Outline as of Fall 2024

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  CUL 280.3Title:  VEGETARIAN SALADS  
Full Title:  Vegetarian Salads
Last Reviewed:11/13/2023

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum.50Lecture Scheduled.2517.5 max.Lecture Scheduled4.38
Minimum.50Lab Scheduled.752 min.Lab Scheduled13.13
 Contact DHR0 Contact DHR0
 Contact Total1.00 Contact Total17.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  8.75Total Student Learning Hours: 26.25 

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:
Untitled document
No longer just a side dish, salads are worthy of center stage, where they can be the star of the meal. Come along as we discover vegetable-forward ingredients, techniques, and inspiration for creating show-stopping salads. In this course, students will explore cultural foods, historical food trends, and customs as related to gourmet, regional, national, and global salads. Students will prepare a variety of vegetarian salads.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
No longer just a side dish, salads are worthy of center stage, where they can be the star of the meal. Come along as we discover vegetable-forward ingredients, techniques, and inspiration for creating show-stopping salads. In this course, students will explore cultural foods, historical food trends, and customs as related to gourmet, regional, national, and global salads. Students will prepare a variety of vegetarian salads.
(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:
At the conclusion of this course, the student should be able to:
Untitled document
1. Prepare a variety of vegetarian salads using locally available products.
2. Apply a working knowledge of sanitation and safety in a commercial kitchen.
 

Objectives: Untitled document
At the conclusion of this course, the student should be able to:
1. Describe the principles, history, and philosophy that vegetarian salads have as a center-stage dish.
2. Discuss current concepts, health benefits, and theories related to vegetarian salads.
3. Recognize and use proper techniques and equipment to prepare and present a variety of vegetarian salad recipes.
4. Identify and select fresh, local, seasonal, organically and sustainably grown ingredients.
5. Describe important cultural and global eating patterns that influence vegetarian salads.
6. Modify favorite salads to be vegetarian.
7. Identify the basic principles of vegetarian salad meal planning.
8. Employ safe, hygienic food handling procedures.

Topics and Scope
Untitled document
I. Definitions
    A. National cuisine
    B. Regional cuisine
    C. Global cuisine
    D. Cooking terminology
    E. Safe, hygienic food handling procedures
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. Raw
    C. Stationary versus 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
 
All topics are covered in the lecture and lab portion of the course.

Assignments:
Untitled document
Lecture-Related Assignments:
1. Weekly reading (6-10 pages)
2. Keep a recipe journal
3. Cuisine worksheets (2-3)
 
Lab-Related Assignments:
1. Prepare weekly recipes
2. Weekly recipe evaluation worksheets

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%
Cuisine 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
60 - 75%
Prepare weekly recipes; weekly recipe evaluation worksheets
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; participation


Representative Textbooks and Materials:
Untitled document
Instructor prepared materials.

Print PDF