8/31/2024 10:12:07 PM |
| Inactive Course |
CATALOG INFORMATION
|
Discipline and Nbr:
CUL 253B | Title:
CULINARY CAFE 2 |
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Full Title:
Culinary Cafe 2 |
Last Reviewed:3/23/2015 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | 6.00 | Lecture Scheduled | 3.00 | 17.5 max. | Lecture Scheduled | 52.50 |
Minimum | 6.00 | Lab Scheduled | 9.50 | 8 min. | Lab Scheduled | 166.25 |
| Contact DHR | 0 | | Contact DHR | 0 |
| Contact Total | 12.50 | | Contact Total | 218.75 |
|
| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 105.00 | Total Student Learning Hours: 323.75 | |
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:
CUL 253.3
Catalog Description:
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Provides further hands-on experience in a professional kitchen. Students assume responsibilities of managing, mentoring, and instructing fellow students in the student-run Culinary Café and Bakery, developing skills in the preparation and service of salads, soups, pizzas, sandwiches, entrees, side dishes, table service, ware washing, and management.
Prerequisites/Corequisites:
Course Completion of CUL 253A
Recommended Preparation:
Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Schedule of Classes Information
Description:
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Provides further hands-on experience in a professional kitchen. Students assume responsibilities of managing, mentoring, and instructing fellow students in the student-run Culinary Café and Bakery, developing skills in the preparation and service of salads, soups, pizzas, sandwiches, entrees, side dishes, table service, ware washing, and management.
(Grade Only)
Prerequisites:Course Completion of CUL 253A
Recommended:Eligibility for ENGL 100 or ESL 100
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 menu design and planning.
2. Apply basic skills, techniques, and guidelines used in restaurant food preparation.
3. Define and use the basic terminology of the professional culinary arts.
4. Apply a working knowledge of sanitation and safety in a professional kitchen.
5. Demonstrate a working knowlege of the various stations in a restaurant.
6. Demonstrate basic managerial skills in a working restaurant.
Objectives:
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Upon successful completion of this course, students will be able to:
1. Assume a leadership/management role at various stations in the Culinary Café and Bakery.
2. Prepare various foods for cooking.
3. Finish, garnish, and serve foods to maintain eye appeal, flavor, and overall quality.
4. Prepare mise en place for a variety of stations.
5. Identify proper doneness of product.
6. Identify a variety of potato, grain, and legume side dishes and properly cook them by moist and dry heat cooking methods.
7. Prepare fresh pasta dough and a variety of pasta dishes.
8. Prepare a variety of types of meats, fish and poultry for dry heat, moist heat and combination cooking methods.
9. Prepare a variety of vegetarian dishes using a variety of cooking methods.
10. Utilize proper holding and reheating techniques.
11. Prepare a variety of breakfast items.
12. Employ appropriate skills at various stations in a professional kitchen including plating and presentation techniques.
13. Complete food preparation and service activities focusing on speed and timing.
14. Properly use tools and equipment found in a professional kitchen.
15. Demonstrate professionalism in the workplace.
16. Identify and employ interpersonal, professional, and teamwork skills required of employees in the food service industry.
17. Employ appropriate basic skills.
18. Apply proper procedures for washing, sanitizing, drying, and storing equipment, wares, and utensils in a working kitchen.
Topics and Scope
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I. Basic Cooking Methods
A. Dry-heat cooking techniques
1. Grilling
2. Broiling
3. Sautéing
4. Pan-frying
5. Deep-frying
6. Smoking
B. Moist-heat cooking techniques
1. Poaching
2. Steaming
3. Simmering
4. Boiling
C. Combination cooking techniques
1. Braising
2. Stewing
D. Determine doneness and evaluate quality
II. Mise en Place
A. Food items
1. Trimming and butchering
2. Marinades and dry rubs
3. Proper seasoning
B. Equipment
1. Selecting and preparing pans, utensils, and other necessary equipment
2. Proper oven temperature
3. Safe operating procedures
III. Potato, Grain, and Legume Cookery
A. Moist heat methods
B. Dry heat method
C. Proper holding and reheating
IV. Pasta Cookery
A. Fresh pasta
B. Dry pasta
C. Pasta cooking methods
V. Soups and Sauces
A. Mother sauces
B. Contemporary Sauces
C. Salsas
D. Puree soups
E. Cream soups
F. Clear soups
VI. Pantry
A. Salad types
B. Dressings
C. Garnishes
VII. Dessert Station
A. Plating techniques
B. Portion control
VIII. Doneness and Quality Evaluation
A. Quality
B. Color
C. Eye appeal
D. Flavor
IX. Vegetarian Cookery
A. Cultural and global importance of the vegetarian diet
B. Basic guidelines for vegetarian cookery
C. Vegetarian dishes and cooking methods
X. Breakfast Cookery
A. Eggs
B. Starches
C. Meats
XI. Professionalism
A. Interpersonal skills
B. Attitudes
C. Habits
D. Teamwork
E. Appearance
XII. Leadership Role in Various Stations in a Professional Kitchen
A. Directing the completion of food preparation and service activities
1. Explaining
2. Directing
3. Demonstrating by example
B. Cleaning, sanitizing, and maintenance
1. Wares
2. Equipment
3. Food preparation, service, and storage areas
C. Directing line cooks
D. Professional skills required of lead positions in a working commercial kitchen
1. Teamwork
2. Organizing production
3. Interpersonal skills
4. Attitudes
5. Habits
XIII. Practical Kitchen Maintenance
A. Types of large and small equipment used in kitchen
B. Cleaning and sanitizing
1. Safety procedures
2. Cleaning procedures
3. Sanitizing procedures
4. Maintaining freezers, floors, and storage areas
5. Safe practices when using cleaning supplies and solutions
6. Maintaining accurate maintenance log
7. Recycle materials and properly dispose of waste
C. Proper food storage procedures
1. Principles and practices
a. Labeling
b. First in first out
2. Temperature logs
a. Cold storage areas
b. Dry storage areas
c. Hot and cold foods
XIV. Table Service
A. Handling service wares
1. Safety
2. Sanitation
B. Table settings
C. Side work
D. Tray Service
E. Table clearing
F. Customer relations
XV. Dishwashing
A. Procedures
B. Washing
C. Sanitizing
D. Ware washing chemicals
1. Identification
2. Proper use
E. Ware drying and storage
Assignments:
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1. Rotate through a variety of stations in the Culinary Café and Bakery.
2. Written term project, 3-5 pages.
3. Reading journal, 1 food related article per week with a half page summary.
4. Farmers market report, 2 reports of 1-3 pages.
5. Dining journal, 2 restaurant visits with a half page restaurant review.
6. Written final consisting of short answer and essay questions.
7. Weekly station manager reports, 3-5 pages per week.
8. Portfolio to include reading journal, dining journal, notes, copies of daily menu, recipes, and station evaluation reports.
9. Assigned reading, 40 - 50 pages per week.
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 - 20% |
Written homework, weekly manager reports, term project. | |
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving 5 - 15% |
Inter-station communication, self evaluations. | |
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations 40 - 60% |
Class performances, ability to follow verbal directions. | |
Exams: All forms of formal testing, other than skill performance exams. | Exams 5 - 10% |
Exams: short answer, essay. | |
Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category 10 - 25% |
Attendance, participation, and professionalism. | |
Representative Textbooks and Materials:
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On Cooking: A Textbook of Culinary Fundamentals, 6th edition, by Sarah R. Labensky and Alan M. Hause. Prentice Hall, 2015.
Instructor prepared recipes and materials.
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