8/31/2024 8:23:28 PM |
| Changed Course |
CATALOG INFORMATION
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Discipline and Nbr:
CUL 221.33 | Title:
AMERICAN CA WEST II |
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Full Title:
American Regional Cuisine-California and the West II |
Last Reviewed:6/18/2001 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | .50 | Lecture Scheduled | 1.50 | 4 max. | Lecture Scheduled | 6.00 |
Minimum | .50 | Lab Scheduled | 2.00 | 2 min. | Lab Scheduled | 8.00 |
| Contact DHR | 0 | | Contact DHR | 0 |
| Contact Total | 3.50 | | Contact Total | 14.00 |
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| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 12.00 | Total Student Learning Hours: 26.00 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade or P/NP
Repeatability:
04 - Different Topics
Also Listed As:
Formerly:
CULT221.33
Catalog Description:
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Professional chefs present theory, demonstrate techniques, supervise production and critique student production of a variety of foods.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Basic instruction in the preparation of California cuisine & foods of the West. Recipes are different from those covered in American Cuisine I (Diet 321.27).
(Grade or P/NP)
Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:04 - Different Topics
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:
Certificate Applicable Course
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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The students will:
1. Prepare soups, salads, meat, fish, poultry, vegetables and desserts.
2. Recognize some of the historical background that influences
American cooking.
3. Prepare regional American foods.
4. Evaluate the presentation of each dish.
5. Practice a variety of cooking techniques: baking, braising,
sauteeing, and grilling.
6. Garnish each dish creatively and appropriately.
7. Demonstrate the theory of "lightness" in certain dishes.
8. Examine new combinations of flavors and textures in menu items.
Topics and Scope
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In this California cuisine class, the students will prepare foods
with a strong focus on plate presentation. The foods grown and used
in California and the west will be discussed and used. Lectures will
emphasize cooking techniques, the balance of menu items and the
creativity of matching foods native to the region.
Assignments:
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1. Chef/instructor evaluate student's food preparation.
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 - 0% |
None | |
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 10 - 25% |
LAB WORK | |
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations 60 - 80% |
PREPARE A DISH/EVALUATE OTHERS | |
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 10 - 25% |
ATTENDANCE AND ATTITUDE | |
Representative Textbooks and Materials:
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