SRJC Course Outlines

7/13/2024 11:55:49 AMCUL 287.29 Course Outline as of Summer 2011

Inactive Course

Discipline and Nbr:  CUL 287.29Title:  FRENCH CUISINE III  
Full Title:  French Cuisine III
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:  CULT287.29

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


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Basic preparation of French soups, entrees, salads, vegetables, and desserts with an emphasis on Bistro-Style cooking.  A complete French meal will be prepared during each class sesson.
(Grade or P/NP)

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


Associate Degree:Effective:Inactive:
CSU GE:Transfer Area Effective:Inactive:
IGETC:Transfer Area Effective:Inactive:
CSU Transfer:Effective:Inactive:
UC Transfer:Effective:Inactive:

Certificate/Major Applicable: Certificate Applicable Course


Outcomes and Objectives:
At the conclusion of this course, the student should 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 modern changes to these cuisines.
3.  Determine the characteristics that make up Bistro-Style food.
4.  Practice making simple Bistro-style recipes including:  soup,
   sauces, entrees, salads, vegetables and desserts.
5.  Identify the structure of several Bistro menus.
6.  Plan, prepare, consume, and critique class prepared meals.

Topics and Scope
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I.   France
     A.  history of Bistro-style cooking
     B.  discuss wines as they are used in Bistro-style cooking
     C.  French language - prounciation
     D.  culture
II.  Menu organization
     A.  examine the difference between classical French menus and
         Bistro-style menus
     B.  courses
     C.  styles of cuisine
III.  Food preparation
     A.  ingredients
     B.  techniques
     C.  equipment
     D.  preparation of simple Bistro-style soups, sauces, salads,
         vegetables, entrees, and desserts
     E.  wine pairing

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1.  Participate in preparation of French meals.
2.  Participate in critique of the meals 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
0 - 0%
This is a degree applicable course but assessment tools based on writing are not included because skill demonstrations are more appropriate for this course.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
0 - 0%
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
65 - 85%
Class performances
Exams: All forms of formal testing, other than skill performance exams.Exams
0 - 0%
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
15 - 35%

Representative Textbooks and Materials:
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Instructor prepared recipes

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