| 4/26/2025 7:42:40 PM |
| New Course (First Version) |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 100.3 | Title:
COOKING FOR 1 OR 2 |
|
| Full Title:
Cooking for 1 or 2 |
| 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:
Untitled document
Are you tired of eating the same leftovers for days on end so that you don't waste food? Are most recipes too big for your small household? Discover how to cook delicious meals for 1 or 2. In this class, students will learn how to reduce recipes to save money and eliminate food waste, while gaining the benefit of a satisfying home-cooked meal perfectly sized for 1 or 2. 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 with culinary confidence to modify any recipe to suit their needs.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
Untitled document
Are you tired of eating the same leftovers for days on end so that you don't waste food? Are most recipes too big for your small household? Discover how to cook delicious meals for 1 or 2. In this class, students will learn how to reduce recipes to save money and eliminate food waste, while gaining the benefit of a satisfying home-cooked meal perfectly sized for 1 or 2. 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 with culinary confidence to modify any recipe to suit their needs.
(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:
Untitled document
1. Modify recipes so that they are appropriate for serving only 1 or 2 people.
2. Identify high-quality ingredients and professional techniques utilized to cook for 1 or 2 people.
Objectives:
Untitled document
At the conclusion of this course, the student should be able to:
1. Discuss current concepts, benefits, and theories related to cooking for 1 or 2 people.
2. Identify appropriate cooking techniques, tools and equipment specific to cooking for 1 or 2 people.
3. Distinguish fresh, local, seasonal, organically, and sustainably grown ingredients.
4. Modify existing recipes in order to yield 1 or 2 servings.
Topics and Scope
Untitled document
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. Reducing recipes
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
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 verses restaurant foods
F. Health-related and eating preference considerations
All topics are covered in the lecture and lab portions of the course.
Assignments:
Untitled document
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:
Untitled document
Instructor prepared materials.
Print PDF