SRJC Course Outlines

8/9/2022 12:10:58 AMCUL 287.1 Course Outline as of Summer 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 287.1Title:  FRENCH CUISINE I  
Full Title:  French Cuisine I
Last Reviewed:6/18/2001

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.508 max.Lecture Scheduled12.00
Minimum1.00Lab Scheduled2.008 min.Lab Scheduled16.00
 Contact DHR0 Contact DHR0
 Contact Total3.50 Contact Total28.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  24.00Total Student Learning Hours: 52.00 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  39 - Total 2 Times
Also Listed As: 
Formerly:  CULT 287.1

Catalog Description:
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Distinctive foods, food patterns, and customs as related to gourmet, regional, national, and international cuisines.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Intro class in preparation of basic French soups, sauces, salads, vegetables, cakes & desserts.
(Grade or P/NP)

Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times

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: Certificate Applicable Course



COURSE CONTENT

Outcomes and Objectives:
Upon completion of the course, students will be able to:
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The students will:
1.  Correctly pronounce and define a selection of French food and
menu terms.
2.  Recognize the regions of France which have distinct cuisines and
discuss historical and geographical factors which influence the
development of those cuisines.
3.  Identify a variety of French foods.
4.  Practice making simple soups, sauces, salads, vegetables, meats,
and desserts using techniques and equipment typical of France.
5.  Identify the structure of a French meal.
6.  Plan, prepare, consume, and obtain a written critique of a French
multi-course dinner.

Topics and Scope
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I.   France
     A.  history of development of French cuisine styles
     B.  geography/regions (food and wine)
     C.  French language - pronunciation
     D.  culture
II.  Menu organization
     A.  meal structures
     B.  courses
     C.  styles of cuisine
III. Food preparation
     A.  ingredients
     B.  techniques
     C.  equipment
     D.  preparation of simple soups, sauces, salads, vegetables,
         entrees, and desserts
     E.  intro. to food writers

Assignments:
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1.  Prepare and serve a complete and authentic French dinner for
family and/or friends.
2.  Prepare a written report of the dinner project including menu,
prices, schedule, table setting, and evaluations.
3.  Laboratory assignments weekly to prepare, serve, and critique
simple French food.

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
0 - 0%
None
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
0 - 0%
Homework problems, PROJECTS
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
60 - 70%
Class performances
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
10 - 10%
ATTENDANCE, SKILL DEMONSTRATION, AND ATTITUDE


Representative Textbooks and Materials:
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MASTERING THE ART OF FRENCH COOKING, VOL. I & II, Childs, Berthole,
         and Beck,  recommended
LA TECHNIQUE, Jacques Pepan

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