12/26/2024 4:26:11 AM	CUL 250.1 Course Outline as of Summer 2021	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 250.1	Title:  CULINARY ARTS SURVEY
Full Title:  Culinary Arts Survey
Last Reviewed:1/27/2020

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	1.00	Lecture Scheduled	1.00		17.5 max.	Lecture Scheduled	17.50
Minimum	1.00	Lab Scheduled	0		4 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	1.00			Contact Total	17.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  35.00

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:  CULT 250.1

Catalog Description:

Introduction to fundamentals of the culinary arts, including culinary history, terminology, culinary mathematics and food anthropology.

Prerequisites/Corequisites:

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 and CSKLS 372 or equivalent

Limits on Enrollment:

Schedule of Classes Information
Description:

Introduction to fundamentals of the culinary arts, including culinary history, terminology, culinary mathematics and food anthropology.

(Grade Only)
Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100 and CSKLS 372 or equivalent
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: Both Certificate and Major Applicable

COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1.   Demonstrate knowledge of culinary history and food anthropology.

2.   Apply mathematics and terminology to food preparation activities.

 

Objectives:

At the conclusion of this course, the student should be able to:

1. Identify key historical events, figures and trends, including the history and evolution of

    restaurants, and how they have influenced the modern food service industry.

2. Explain the role food plays in various societies and their cultures.

3. Define commonly used culinary terms.

4. Apply basic math (whole numbers, negative numbers, fractions, decimals and percentages) to

    food preparation activities.

5. Apply the standard units of measure used in cooking.

6. Describe the standards and attributes of a food service professional.

7. Identify customer service standards.

Topics and Scope

I. Evolution of the Culinary Arts

    A. Key historical events

         1. Historical figures

         2. Events

    B. History and evolution of restaurants

II. Cultures and Cuisines

    A. Role of food in societies and cultures

    B. Regional cuisines

         1. Origin

         2. Significance

    C. Role of sustainability in the food service industry

III. Culinary Terminology

    A. Commonly used culinary terms and their definitions

    B. Using key culinary terms

IV. Culinary Math

    A. Relationship of fractions, decimals and percentages in the context of typical food service

         applications

    B. Units of standard measure and equivalents

V. Professionalism in the Workplace            

     A. Attributes and behavior

    B. Sexual harassment and discrimination

VI. Customer Service Standards

    A. Expectations

    B. Significance

Assignments:

1. Reading assignments, approximately 20 pages per week

2. Research and report presentation on a culinary historical time period

3. Research and report presentation on a recipe including origin, ingredients and significance in

    its native region

4. Completion of practice and application exercises for culinary mathematics

5. Quizzes (3-5) on terminology and culinary math

6. Final written exam

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 25 - 50%
Two to three written reports
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 10 - 20%
Culinary math
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 10 - 20%
Presentations of reports
Exams: All forms of formal testing, other than skill performance exams.		Exams 15 - 30%
Quizzes and final exam
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 5 - 15%
Attendance and participation

Representative Textbooks and Materials:

The New Food Lover's Companion. 5th ed. Tyler Herbst, Sharon and Herbst, Ron. Barrons Educational Series Inc. 2013 (classic)

Instructor prepared material.

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