9/1/2024 2:18:00 AM |
| Changed Course |
CATALOG INFORMATION
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Discipline and Nbr:
CUL 287.1 | Title:
FRENCH CUISINE I |
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Full Title:
French Cuisine I |
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 287.1
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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Intro class in preparation of basic French soups, sauces, salads, vegetables, cakes & desserts.
(Grade or P/NP)
Prerequisites:
Recommended:
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:
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 historical and geographical factors which influence the
development of those cuisines.
3. Identify a variety of French foods.
4. Practice making simple soups, sauces, salads, vegetables, meats,
and desserts using techniques and equipment typical of France.
5. Identify the structure of a French meal.
6. Plan, prepare, consume, and obtain a written critique of a French
multi-course dinner.
Topics and Scope
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I. France
A. history of development of French cuisine styles
B. geography/regions (food and wine)
C. French language - pronunciation
D. culture
II. Menu organization
A. meal structures
B. courses
C. styles of cuisine
III. Food preparation
A. ingredients
B. techniques
C. equipment
D. preparation of simple soups, sauces, salads, vegetables,
entrees, and desserts
E. intro. to food writers
Assignments:
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1. Prepare and serve a complete and authentic French dinner for
family and/or friends.
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
simple French food.
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 0 - 0% |
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, Childs, Berthole,
and Beck, recommended
LA TECHNIQUE, Jacques Pepan
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