12/9/2024 2:34:32 AM |
| Inactive Course |
CATALOG INFORMATION
|
Discipline and Nbr:
FREN 120 | Title:
FRENCH THROUGH CUISINE |
|
Full Title:
French Through Cuisine |
Last Reviewed:3/25/2002 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | 3.00 | Lecture Scheduled | 3.00 | 17.5 max. | Lecture Scheduled | 52.50 |
Minimum | 3.00 | Lab Scheduled | 0 | 12 min. | Lab Scheduled | 0 |
| Contact DHR | 0 | | Contact DHR | 0 |
| Contact Total | 3.00 | | Contact Total | 52.50 |
|
| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 105.00 | Total Student Learning Hours: 157.50 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade or P/NP
Repeatability:
39 - Total 2 Times
Also Listed As:
Formerly:
Catalog Description:
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This class will enhance the students' knowledge of the French language utilizing lessons in the techniques of French Cuisine. Students will be exposed to French grammar and vocabulary in the process of learning to prepare traditional French recipes.
Prerequisites/Corequisites:
Completion of French 50A or equivalent.
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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This class will enhance the students' knowledge of the French language utilizing lessons in the techniques of French Cuisine. Students will be exposed to French grammar and vocabulary in the process of learning to prepare traditional French recipes.
(Grade or P/NP)
Prerequisites:Completion of French 50A or equivalent.
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
Associate Degree: | Effective: | | Inactive: | |
Area: | | |
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CSU GE: | Transfer Area | | Effective: | Inactive: |
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IGETC: | Transfer Area | | Effective: | Inactive: |
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CSU Transfer: | | Effective: | | Inactive: | |
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UC Transfer: | | Effective: | | Inactive: | |
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C-ID: |
Certificate/Major Applicable:
Not Certificate/Major Applicable
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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1. Demonstrate the usage and forms of the most common French verbs,
adjectives, and nouns in classroom conversation relating to food
preparation, consumption and appreciation.
2. Demonstrate the ability to use verbs in the past, present and
imperative tense during group-preparation of food.
3. Use vocabulary related to cooking, shopping, dining, and household
activities.
4. Demonstrate ability to converse about everyday topics relating to
food preparation, consumption and appreciation.
Topics and Scope
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1. Beginning communication skills
2. Speaking in social situations
a. Introductions
b. Greetings
c. Restaurants and foods
d. Instructions
e. Hobbies
f. Numbers
g. Family
h. Every day activities
i. Grocery shopping
j. Expression of feelings
k. Furniture and appliances
l. Telling time
3. Listening tasks
a. Listen for the gist
b. Listen with visuals
c. Selective listening
d. Clue searching
4. Speaking tasks
a. Sentence building
b. Personalized questions
c. Conversations
d. Problem solving
e. Asking relevant questions
Assignments:
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Assignments and activities will include individual, pair and small group
work. Students will receive recipes in French, 1 week in advance. After
studying the recipe each week, the students will prepare it
collaboratively, while discussing the process amongst themselves and with
the instructors. Using French grammar, vocabulary, and culinary
terminology. Students will be given some grammar and vocabulary worksheets
to study at home and others to complete in class as the cooking proceeds.
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% |
Written homework | |
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 20 - 60% |
Class performances, Performance exams | |
Exams: All forms of formal testing, other than skill performance exams. | Exams 20 - 50% |
Multiple choice, True/false, Matching items, Completion | |
Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category 10 - 30% |
Comprehending & following recipes presented in French/both written & oral | |
Representative Textbooks and Materials:
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Instructor-generated materials
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