9/1/2024 2:18:00 AM |
| Changed Course |
CATALOG INFORMATION
|
Discipline and Nbr:
CUL 287.2 | Title:
INT FREN CUISINE II |
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Full Title:
French Cuisine II |
Last Reviewed:6/18/2001 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | 1.00 | Lecture Scheduled | 1.50 | 8 max. | Lecture Scheduled | 12.00 |
Minimum | 1.00 | Lab Scheduled | 2.00 | 8 min. | Lab Scheduled | 16.00 |
| Contact DHR | 0 | | Contact DHR | 0 |
| Contact Total | 3.50 | | Contact Total | 28.00 |
|
| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 24.00 | Total Student Learning Hours: 52.00 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade or P/NP
Repeatability:
39 - Total 2 Times
Also Listed As:
Formerly:
CULT 287.2
Catalog Description:
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Distinctive foods, food patterns, and customs as related to gourmet, regional, national, and international cuisines.
Prerequisites/Corequisites:
Recommended Preparation:
Completion of FDNT 387.1 or equivalent experience.
Limits on Enrollment:
Schedule of Classes Information
Description:
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Intermediate class in preparation of French stocks, sauces, meat & vegetables, desserts & pastries. (CR/NC option) (Repeat Code 4) Cost: $50.00.
(Grade or P/NP)
Prerequisites:
Recommended:Completion of FDNT 387.1 or equivalent experience.
Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times
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 be able to:
1. continue to correctly pronounce and define a selection of French
food and menu terms.
2. recognize the regions of France which have distinct cuisines and
discuss historical and geographical factors which influence the
development of those cuisines.
3. practice advanced techniques particularly relating to classical
French cooking and Nouvelle French cooking.
4. practice making advanced soups, sauces, salads, vegetables, meats,
and desserts.
5. plan, prepare, consume, and obtain a written critique of a French
multi-course dinner within the scope of the class.
Topics and Scope
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I. Lectures
1. a brief history of foods, herbs, and spices used in the
recipes, from 12,000 B.C. to 1900 A.D.
2. history of cheeses and wines recommended
3. continued history of the development of French cuisine from
800 A.D. to the present, with changing socio-ecomonic foods
and presentation patterms and customs, with attention to
regions
4. history of all recipes used and with their accompanying
sauces
5. special celebrations in the French calendar: their menus and
manners of presentation
II. Laboratory
1. the preparation and presentation of classical French stocks,
sauces, crepes, omelettes.
2. the preparation of more elaborate pates, soups, fish, meats,
vegetables, with appropriate herbs, sauces, and spices.
3. the preparation and presentation of more complex and more
complete menus than in French Cuisine I, for family and formal
dinners.
4. the preparation of special foods for French celebrations:
birthdays, Christmas, New Year's Day, christenings, etc.
5. each class meeting concerns the preparation of a complete meal.
Assignments:
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1. Prepare and serve a complete and authentic French dinner for family
and/or friends utilizing foods, and recipes discussed and prepared in
class.
2. Prepare a written report of the dinner project including menu,
prices, schedule, table setting, and evaluations.
3. Laboratory assignments weekly to prepare, serve, and critique more
elaborate presentation of French cuisine.
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 | |
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving 20 - 30% |
Homework problems, PROJECTS | |
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations 60 - 70% |
Class performances | |
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 - 10% |
ATTENDANCE, SKILL DEMONSTRATION, AND ATTITUDE. | |
Representative Textbooks and Materials:
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MASTERING THE ART OF FRENCH COOKING, vol. I & II by Child, Bertholle,
and Beck
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