SRJC Course Outlines

8/9/2022 1:07:26 AMFREN 120 Course Outline as of Summer 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  FREN 120Title:  FRENCH THROUGH CUISINE  
Full Title:  French Through Cuisine
Last Reviewed:3/25/2002

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled3.0017.5 max.Lecture Scheduled52.50
Minimum3.00Lab Scheduled012 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 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: Untitled document
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:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:Effective:Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Not Certificate/Major Applicable



COURSE CONTENT

Outcomes and Objectives:
Upon completion of the course, students will 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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