SRJC Course Outlines

7/22/2024 12:30:36 AMCUL 286.1 Course Outline as of Fall 2024

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 286.1Title:  VEGAN COOKING  
Full Title:  Vegan Cooking
Last Reviewed:1/22/2018

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:  CUL 285.11

Catalog Description:
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Culinary professional presents theory, demonstrates techniques, and supervises and critiques student preparations. Course covers historical and modern vegan cooking techniques as applied to gourmet, regional, national, and international plant-based dishes.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Culinary professional presents theory, demonstrates techniques, and supervises and critiques student preparations. Course covers historical and modern vegan cooking techniques as applied to gourmet, regional, national, and international plant-based dishes.
(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: Not Certificate/Major Applicable



COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
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1.  Prepare a variety of dishes common to a particular vegan cuisine 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 of vegan cookery.
2. Discuss current concepts, health benefits, and theories related to vegan diets and nutrition.
3. Recognize and use proper cooking techniques and equipment to prepare and present a variety
    of vegan recipes.
4. Identify and select fresh, local, seasonal, organically and sustainably grown ingredients.
5. Describe important cultural and global eating patterns that influence vegan diets.
6. Modify favorite dishes or meals to be plant-based.
7. Identify the basic principles of vegan meal planning.
8. Employ safe, hygienic food handling procedures.

Topics and Scope
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I.   Definitions
    A. Vegan cuisine
    B. Ethnic and Regional vegan cuisine
    C. Vegan terminology
II.  Cooking Equipment
    A. Tools and utensils
    B. Ovens and stoves
    C. Serving bowls and platters
III. Ingredients Based on Geographical Location and Season
    A. Fresh
    B. Dry goods
    C. Canned and frozen
    D. Seasonal
    E. Herbs, spices, and condiments
    F. Fats
IV.  Eating Patterns and Lifestyles
    A. Vegetarian
    B. Stationary vs. mobile
    C. Home cooking vs. commercially prepared foods
    D. Environmental and health-related considerations
    E. Historical Influences
V.  Styles of Food Preparation
    A. Dry heat
    B. Moist heat
    C. Combination cooking
    D. Raw
VI.  Safe and Hygienic Food Handling
 
Concepts presented in lecture are practiced in lab.

Assignments:
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Lecture-Related Assignments:
1. Reading, approximately 6-10 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
5 - 10%
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%
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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