9/1/2024 2:38:47 AM |
| Changed Course |
CATALOG INFORMATION
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Discipline and Nbr:
CUL 253A | Title:
CULINARY CAFE 1 |
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Full Title:
Culinary Cafe 1 |
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 |
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| 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 253.2
Catalog Description:
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Fundamentals of commercial food preparation and restaurant operation. Students rotate through stations of a student-run cafe, developing skills in preparation of pasta, potatoes, grains, and legumes, as well as vegetarian, breakfast, and egg cookery. Students gain hands-on experience with table service and ware washing in a working kitchen.
Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 252.13 and CUL 253.5
Recommended Preparation:
Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Schedule of Classes Information
Description:
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Fundamentals of commercial food preparation and restaurant operation. Students rotate through stations of a student-run cafe, developing skills in preparation of pasta, potatoes, grains, and legumes, as well as vegetarian, breakfast, and egg cookery. Students gain hands-on experience with table service and ware washing in a working kitchen.
(Grade Only)
Prerequisites:Course Completion or Current Enrollment in CUL 252.13 and CUL 253.5
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
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon successful completion of this course, students will be able to:
1. Identify a variety of potatoes and properly cook them by moist and dry heat methods, by sauteeing/panfrying and deep frying, and by preparing a potato puree and potato items based on purees.
2. Prepare fresh pasta dough and a variety of pasta dishes.
3. Identify and prepare a variety of legumes and grains.
4. Prepare a variety of vegetarian dishes using a variety of cooking methods.
5. Utilize proper holding and reheating techniques.
6. Prepare a variety of breakfast items.
7. Employ appropriate skills at various stations in a professional kitchen including plating and presentation techniques.
8. Complete food preparation and service activities focusing on speed and timing.
9. Properly use tools and equipment found in a professional kitchen.
10. Identify and employ interpersonal, professional, and teamwork skills required of employees in the food service industry.
11. Employ appropriate basic skills.
12. 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. Potato cookery
A. Moist heat methods
B. Dry heat method
C. In fat
D. Potato puree items
E. Proper holding and reheating
II. Pasta cookery
A. Fresh pasta
B. Dry pasta
III. Grain and legume cookery
IV. Vegetarian cookery
A. Cultural and global importance of the vegetarian diet
B. Basic guidelines for vegetarian cookery
C. Vegetarian dishes and cooking methods
V. Breakfast cookery
A. Eggs
B. Starches
C. Meats
VI. Professionalism
A. Interpersonal skills
B. Attitudes
C. Habits
D. Teamwork
VII. Table service
A. Handling servicewares
1. Safety
2. Sanitation
B. Table settings
C. Sidework
D. Tray Service
E. Table clearing
F. Customer relations
VIII. 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 variety of stations in a working cafe
2. Written term project, 3-5 pages
3. Portfolio to include reading journal, copies of daily menu, recipes, and weekly written descriptions of tasks and self-evaluations
4. Demonstrate proper table setting
5. Demonstrate proper table service and clearing procedures
6. Demonstrate proper washing, sanitizing, and storage procedures
7. Written final consisting of fill-in, objective, short answer and essay questions
8. Assigned reading, 10 - 20 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 written descriptions, and evaluations | |
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving 10 - 20% |
Inter-station communication, self evaluations | |
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations 30 - 40% |
Class performances, ability to follow verbal directions | |
Exams: All forms of formal testing, other than skill performance exams. | Exams 5 - 20% |
Exams: multiple choice, true/false, matching items, completion, short answer, fill-in | |
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, 5th edition, by Sarah R. Labensky and Alan M. Hause. Prentice Hall, 2011.
Instructor prepared recipes and materials.
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