SRJC Course Outlines

1/26/2023 3:19:04 PMESL 335 Course Outline as of Fall 2021

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  ESL 335Title:  VESL FOR CULINARY ARTS  
Full Title:  Vocational English as a Second Language for Culinary Arts
Last Reviewed:10/12/2020

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled3.0017.5 max.Lecture Scheduled52.50
Minimum3.00Lab Scheduled06 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total3.00 Contact Total52.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  105.00Total Student Learning Hours: 157.50 

Title 5 Category:  AA Degree Non-Applicable
Grading:  Grade or P/NP
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:
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This course is designed for non-native speakers of English and provides a linguistic foundation for introductory Culinary Arts classes.  Students will become familiar with basic culinary and food safety vocabulary; learn reading, writing and test-taking skills; and improve oral communication skills necessary for the professional culinary environment.

Prerequisites/Corequisites:


Recommended Preparation:
Course Eligibility for ESL 371 OR ESL 371A OR ESL 716 OR ESL 781 OR ESL 781A

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
This course is designed for non-native speakers of English and provides a linguistic foundation for introductory Culinary Arts classes.  Students will become familiar with basic culinary and food safety vocabulary; learn reading, writing and test-taking skills; and improve oral communication skills necessary for the professional culinary environment.
(Grade or P/NP)

Prerequisites:
Recommended:Course Eligibility for ESL 371 OR ESL 371A OR ESL 716 OR ESL 781 OR ESL 781A
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: Certificate Applicable Course



COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
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1. Use common culinary, sanitation, and safety vocabulary to function effectively in
culinary contexts.
2. Use basic reading and writing skills to analyze and apply information from academic
culinary and sanitation readings to real life culinary situations.
3. Demonstrate listening, speaking, and comprehension skills necessary in culinary
arts settings at school and on the job.

Objectives: Untitled document
Students will be able to:
1.   Identify and define common culinary and food safety terms, ingredients, products,
       and concepts.
2.   Identify and describe the use of common culinary and food safety equipment.
3.   Identify and describe basic cooking techniques.
4.   Participate actively and communicate effectively in group discussions, role-plays,
       and presentations on food safety and culinary arts topics.
5.   Identify and discuss the roles and responsibilities of a professional food service worker.
6.   Demonstrate ability to clarify spoken instructions and lecture material.
7.   Demonstrate understanding of oral and written instructions in objective test formats.
8.   Recognize and demonstrate understanding of food safety and culinary charts, recipes,
       and diagrams.
9.   Read, annotate, and demonstrate comprehension of the main idea of selected topical
      readings.
10. Interpret simple word problems and various recipe forms correctly.
11. Write about selected topics.

Topics and Scope
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I. Food Safety and Sanitation
    A. Vocabulary Recognition
         1. Microbiological Hazards -- terms and concepts such as:
              pathogen, bacteria, virus, parasite, fungi (molds and yeasts),
              toxin, intoxication
         2. Types of Hazards in Food: physical, chemical, and biological
         3. Foodborne Illnesses Terms and Concepts
              i. Basic concepts such as: foodborne illness, pathogen, cross
                 contamination
              ii. Pathogen types and characteristics such as: bacteria,
                 virus, parasite, fungi (molds and yeasts)
              iii. Food danger zone
              iv. Importance of time and temperature controls
         4. Safety and Sanitation Procedures, Terms and Concepts
              i. Personal hygiene and disease transmission
              ii. Food danger zone
              iii. Cleaning and sanitizing steps: wash, rinse, sanitize, air dry
              iv. Cleaning and sanitizing chemicals: bleach, iodine, quats
                  (quaternary ammonia)
              v. Cleaning versus sanitizing
              vi. Accidents, hazards and emergency procedures: choking,
                   lacerations, burns, slips and falls.
    B.  Oral/Aural Skills
         1. Discussion skills for effective groupwork (active
              listening and participation, politeness strategies, asking
              questions, clarifying information)
         2. Role-plays and presentations on food safety and sanitation topics
         3. Understanding main ideas and details in spoken
              instructions and oral presentations on food safety and
              sanitation topics
         4. Identifying safety and sanitation responsibilities of food
              service workers
    C. Reading
         1. Understanding main ideas and details in food safety and sanitation readings
         2. Highlighting important information in food safety and
              sanitation readings
         3. Using skimming, scanning, and context clues to identify important
          vocabulary and definitions related to food safety and sanitation
    D. Writing
          1. Written dialogue on food safety and sanitation topics
         2. Short evaluation of safety and sanitation conditions
         3. Summary of a presentation about sanitation
 
II. Culinary Arts Survey
    A. Vocabulary Recognition
         1. Culinary techniques, tools and terms (such as: broil, sauté, poach,
               mince, serrated knife, steam kettle, host, menu, broth)
         2. U.S. measurement standards and their equivalents
    B. Oral/Aural Skills
         1. Listening to instructions and presentations for main ideas
              and details
         2. Discussion skills for effective groupwork (active
              listening and participation, politeness strategies, asking
              questions, clarifying information)
    C. Reading
         1. Interpreting charts and timelines of culinary history
         2. Using skimming, scanning, and context clues to identify
              important vocabulary and definitions related to professional cooking
         3. Highlighting important information in culinary history texts
         4. Interpreting and using table of contents, index, headings,
              charts and pictures to find information and improve
              understanding of culinary and syllabus information       
     D. Writing
         1. Note-taking
         2. Creating timeline based on culinary history reading
         3. Completing culinary problem-solving worksheets
         4. Poster presentation on ingredient from the student's culture
 
III. Professional Cooking Basics
    A. Vocabulary Recognition
         1. Ingredients (vegetables, fruits, grains, legumes,
              potatoes, pastas, meats, fish, poultry)
         2. Equipment (hand tools, measuring tools, cookware)
         3. U.S. measurement standards and their equivalents
         4. Cleaning tools and supplies
         5. Kitchen hierarchy (executive chef, sous chef, area chef,
              line cook)
         6. Cooking techniques and concepts (mise en place, dry heat,
              moist heat, combined cooking)
    B. Oral/Aural Skills
         1. Listening to instructions and presentations for main ideas
              and details
         2. Oral presentation and demonstration of a recipe from the student's culture
         3. Clarifying, asking questions, confirming instructions
    C. Reading
         1. Interpreting and using table of contents, index, headings,
              recipe formats, charts, and pictures to find information and
              improve understanding of culinary and syllabus information
         2. Using skimming, scanning, and context clues to identify
              important vocabulary and definitions related to professional
              cooking
         3. Highlighting important information in culinary texts        
    D. Writing
         1. Note-taking
         2. Summaries of cooking demonstrations
         3. Completing culinary problem-solving worksheets
         4. Writing a recipe from the student's culture
 
IV.  Introduction to Baking and Pastry
    A. Vocabulary Recognition
         1. Ingredient groups (leavenings, fats, flours, dairy)
         2. Equipment (hand tools, machinery, scales)
         3. Measurements (liquid, dry, weights)
         4. Baked goods (doughs, pies and tarts, quick breads, cakes, breads)
    B. Oral/Aural Skills
         1. Listening to instructions and presentations for main ideas
              and details
         2. Clarifying, asking questions, confirming instructions
    C. Reading
         1. Interpreting and using table of contents, index, headings,
              recipe formats, charts, and pictures to find information and
              improve understanding of culinary and syllabus information
         2. Using skimming, scanning, and context clues to identify
              important vocabulary and definitions related to professional
              cooking
         3. Highlighting important information in culinary texts  
     D. Writing
         1. Completing culinary problem-solving worksheets
         2. A summary of baking demonstration
          3. Note-taking

Assignments:
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1. Reading and writing assignments including notetaking, highlighting,
    summarizing, and short reports
2. Skill demonstrations:
    A. Memorization of culinary and food safety terms, oral presentations and demonstrations,
         and/or role-plays
    B. Internet research (ungraded)
3. Problem solving:
    A. Recipe conversion exercises
    B. Mathematical conversion exercises
    C. Problem-solving worksheets
4. Vocabulary, reading, and grammar quizzes
5. Final written exam including various objective and subjective questions

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
10 - 30%
Writing assignments
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
5 - 20%
Conversions, worksheets
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
10 - 20%
Presentations and demos., memorization, and/or role-plays
Exams: All forms of formal testing, other than skill performance exams.Exams
20 - 40%
Quizzes and final exam
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 15%
Attendance and participation


Representative Textbooks and Materials:
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Instructor prepared materials.

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