4/28/2025 7:07:29 AM	CUL 100.1 Course Outline as of Fall 2025	New Course (First Version)
CATALOG INFORMATION
Discipline and Nbr:  CUL 100.1	Title:  MEAL PREP LIKE A CHEF
Full Title:  Meal Prep Like a Chef
Last Reviewed:11/25/2024

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	.25	Lecture Scheduled	.25		17.5 max.	Lecture Scheduled	4.38
Minimum	.25	Lab Scheduled	.25		1 min.	Lab Scheduled	4.38
		Contact DHR	0			Contact DHR	0
		Contact Total	.50			Contact Total	8.75
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  8.75

Total Student Learning Hours: 17.50

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

Catalog Description:

Ever wonder how a restaurant with a large menu can serve up your dish only 10 to 15 minutes after ordering? Meal prepping is the answer! Learn the tips and techniques that professional chefs use to prep once, so that cooking meals all week is quick and easy. This class is tasting only. Students will watch a professional chef cook and demonstrate techniques, while also having the opportunity to ask questions at critical steps in the process. Students will taste all recipes and leave class feeling inspired to meal prep for themselves at home.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Ever wonder how a restaurant with a large menu can serve up your dish only 10 to 15 minutes after ordering? Meal prepping is the answer! Learn the tips and techniques that professional chefs use to prep once, so that cooking meals all week is quick and easy. This class is tasting only. Students will watch a professional chef cook and demonstrate techniques, while also having the opportunity to ask questions at critical steps in the process. Students will taste all recipes and leave class feeling inspired to meal prep for themselves at home.

(Grade or P/NP)
Prerequisites:
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:
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

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

1. Describe various meal preparation strategies that a professional chef uses.

2. Explain how high-quality ingredients, knife skills, and appropriate cooking methods influence meal prepping.

 

Objectives:

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

1. Discuss current concepts, benefits, and theories related to meal preparation.

2. Identify appropriate cooking techniques, tools, and equipment to prep and store a variety of recipes before cooking them.

3. Recognize fresh, local, seasonal, organically, and sustainably grown ingredients.

4. Modify existing recipes in order to utilize meal prepping techniques.

Topics and Scope

I. Definitions                 

     A. Mise-en-Place      

     B. Cooking terminology      

     C. Parts of a recipe      

          1. Title

         2. Yield

         3. Ingredient list

         4. Time and temperature

         5. Tools and equipment

         6. Step-by-step method or directions

II. Kitchen Strategies                 

     A. Weekly meal plans      

     B. Shopping      

     C. Prep lists      

     D.  Knife skills      

     E. Waste less      

     F. Storage      

     G. Safe and hygienic food handling procedures      

III. Styles of Cooking                 

     A. Dry heat      

     B. Moist heat      

     C. Combination cooking      

     D. Batch cooking        

IV. Basic Tools and Pieces of Equipment                 

     A. Knives and sharpening tools         

     B. Hand tools      

     C. Measuring and portioning devices      

     D. Cookware      

     E. Processing equipment        

     F. Storage containers      

     G. Serving bowls and platters      

V. Ingredients                  

     A. Fresh      

    B. Local      

    C. Seasonal      

     D. Organic vs. conventional      

     E. Dried      

    F. Canned      

     G. Frozen      

     H. Herbs and spices      

     I. Oils and vinegars      

     J. Condiments        

     K. Seasoning      

VI. Eating Patterns and Lifestyles                 

     A. Vegetarian      

     B. Vegan       

     C. Meat-based diet      

     D. Stationary verses mobile      

     E. Home cooking vs. restaurant foods      

     F. Health-related and eating preference considerations      

 

All topics are covered in the lecture and lab portions of the course.

Assignments:

Lecture-Related Assignments:

1. Weekly reading assignments (4-8 pages)

2. Keep a recipe journal.

 

Lab-Related Assignments:

1. Complete one to two course related worksheets.

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 45 - 55%
Course related worksheet
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 0 - 0%
None
Exams: All forms of formal testing, other than skill performance exams.		Exams 0 - 0%
None
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 45 - 55%
Recipe journal; attendance and participation

Representative Textbooks and Materials:

Instructor prepared materials.

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