8/31/2024 8:20:13 PM |
| Changed Course |
CATALOG INFORMATION
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Discipline and Nbr:
CUL 287.29 | Title:
FRENCH CUISINE III |
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Full Title:
French Cuisine III |
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:
04 - Different Topics
Also Listed As:
Formerly:
CULT287.29
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:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Basic preparation of French soups, entrees, salads, vegetables, and desserts with an emphasis on Bistro-Style cooking. A complete French meal will be prepared during each class sesson.
(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. Correctly pronounce and define a selection of French food and
menu terms.
2. Recognize the regions of France which have distinct cuisines and
discuss modern changes to these cuisines.
3. Determine the characteristics that make up Bistro-Style food.
4. Practice making simple Bistro-style recipes including: soup,
sauces, entrees, salads, vegetables and desserts.
5. Identify the structure of several Bistro menus.
6. Plan, prepare, consume, and critique class prepared meals.
Topics and Scope
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I. France
A. history of Bistro-style cooking
B. discuss wines as they are used in Bistro-style cooking
C. French language - prounciation
D. culture
II. Menu organization
A. examine the difference between classical French menus and
Bistro-style menus
B. courses
C. styles of cuisine
III. Food preparation
A. ingredients
B. techniques
C. equipment
D. preparation of simple Bistro-style soups, sauces, salads,
vegetables, entrees, and desserts
E. wine pairing
Assignments:
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1. Participate in preparation of French meals.
2. Participate in critique of the meals prepared in class.
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 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 0 - 0% |
None | |
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations 65 - 85% |
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 15 - 35% |
ATTENDANCE, SKILL DEMONSTRATION, AND ATTITUDE | |
Representative Textbooks and Materials:
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Instructor prepared recipes
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