SRJC Course Outlines

8/7/2022 8:26:00 AMCUL 287.2 Course Outline as of Spring 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 287.2Title:  INT FREN CUISINE II  
Full Title:  French Cuisine II
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 287.2

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:
Completion of FDNT 387.1 or equivalent experience.

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Intermediate class in preparation of French stocks, sauces, meat & vegetables, desserts & pastries. (CR/NC option) (Repeat Code 4) Cost: $50.00.
(Grade or P/NP)

Prerequisites:
Recommended:Completion of FDNT 387.1 or equivalent experience.
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 be able to:
1. continue to 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. practice advanced techniques particularly relating to classical
French cooking and Nouvelle French cooking.
4. practice making advanced soups, sauces, salads, vegetables, meats,
and desserts.
5. plan, prepare, consume, and obtain a written critique of a French
multi-course dinner within the scope of the class.

Topics and Scope
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I.   Lectures
     1. a brief history of foods, herbs, and spices used in the
        recipes, from 12,000 B.C. to 1900 A.D.
     2. history of cheeses and wines recommended
     3. continued history of the development of French cuisine from
        800 A.D. to the present, with changing socio-ecomonic foods
        and presentation patterms and customs, with attention to
        regions
     4. history of all recipes used and with their accompanying
        sauces
     5. special celebrations in the French calendar: their menus and
        manners of presentation
II. Laboratory
    1. the preparation and presentation of classical French stocks,
       sauces, crepes, omelettes.
    2. the preparation of more elaborate pates, soups, fish, meats,
       vegetables, with appropriate herbs, sauces, and spices.
    3. the preparation and presentation of more complex and more
       complete menus than in French Cuisine I, for family and formal
       dinners.
    4. the preparation of special foods for French celebrations:
       birthdays, Christmas, New Year's Day, christenings, etc.
    5. each class meeting concerns the preparation of a complete meal.

Assignments:
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1. Prepare and serve a complete and authentic French dinner for family
and/or friends utilizing foods, and recipes discussed and prepared in
class.
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 more
elaborate presentation of French cuisine.

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
20 - 30%
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 by Child, Bertholle,
  and Beck

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