8/31/2024 10:09:13 PM |
| Changed Course |
CATALOG INFORMATION
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Discipline and Nbr:
CUL 250.3 | Title:
PLATE PRESENTATION |
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Full Title:
Professional Plate Presentation |
Last Reviewed:2/27/2023 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | 1.00 | Lecture Scheduled | .50 | 17.5 max. | Lecture Scheduled | 8.75 |
Minimum | 1.00 | Lab Scheduled | 1.50 | 4 min. | Lab Scheduled | 26.25 |
| Contact DHR | 0 | | Contact DHR | 0 |
| Contact Total | 2.00 | | Contact Total | 35.00 |
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| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 17.50 | Total Student Learning Hours: 52.50 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade Only
Repeatability:
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
Formerly:
Catalog Description:
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This course presents theory, demonstrates techniques, and directs students in plating and presenting food.
Prerequisites/Corequisites:
Course Completion of CUL 254
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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This course presents theory, demonstrates techniques, and directs students in plating and presenting food.
(Grade Only)
Prerequisites:Course Completion of CUL 254
Recommended:
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: | | |
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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:
Both Certificate and Major Applicable
COURSE CONTENT
Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
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1. Explain the importance of local and seasonal products in plate presentation planning and design.
2. Apply a working knowledge of sanitation and safety in a professional kitchen.
3. Demonstrate basic skills, techniques, and guidelines used in plate presentation.
Objectives:
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Upon completion of the course, students will be able to:
1. Employ safe and hygienic food handling procedures relating to food presentation.
2. Prepare a variety of foods using proper tools and techniques.
3. Identify the basic principles of plate presentation.
4. Evaluate and apply professional standards to a variety of plate presentations.
5. Demonstrate proper use and care of presentation tools and equipment.
6. Employ standards of professionalism specific to the commercial kitchen environment.
7. Demonstrate teamwork and leadership in the kitchen.
Topics and Scope
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I. Plating principles
A. Proper mise-en-place for the plating station
B. Plates, props, and tool selection
C. Food quality
D. Garnishes
II. Restaurant Plating
A. The cold kitchen
B. The hot line
C. The dessert station
III. Banquet Plating
A. Large parties
B. Buffets
IV. Retail food presentation
A. Bakery cases
B. Refrigerated cold cases
V. Food photography plating
A. Principles of food styling
B. Food stylist tool kit
VI. Evaluating Quality
VII. Organizing Production
VIII. Teamwork
IX. Safety and Sanitation
Assignments:
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1. Prep lists and plate descriptions (written).
2. Exercises on plate design, plate design evolution, recipe trouble-shooting
3. Lab:
a. Create a station prep list.
b. Daily station mise-en-place.
c. Daily plating assignments and assessments.
4. Exams (2-4).
5. Food photography exercise.
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 - 10% |
Prep list, Plate description | |
This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course. |
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Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving 30 - 40% |
Exercises: Plate design, plate design evolution, recipe trouble-shooting | |
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations 30 - 40% |
Daily plating assignments, daily plating assessments | |
Exams: All forms of formal testing, other than skill performance exams. | Exams 10 - 20% |
Exams: Multiple choice, True/False, Matching items, Completion, Short answer | |
Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category 10 - 20% |
Attendance, Participation, Professionalism | |
Representative Textbooks and Materials:
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Instructor prepared materials
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