SRJC Course Outlines

1/18/2022 8:03:51 AMCUL 250.1 Course Outline as of Summer 2010

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 250.1Title:  CULINARY ARTS SURVEY  
Full Title:  Culinary Arts Survey
Last Reviewed:1/27/2020

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum1.00Lab Scheduled06 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.00 Contact Total17.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total Student Learning Hours: 52.50 

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:  CULT 250.1

Catalog Description:
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Introduction to fundamentals of the culinary arts, including culinary history, terminology, culinary mathematics, palate development, and food anthropology.

Prerequisites/Corequisites:


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 and CSKLS 372.

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Introduction to fundamentals of the culinary arts, including culinary history, terminology, culinary mathematics, palate development, and food anthropology.
(Grade Only)

Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100 and CSKLS 372.
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:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:Effective:Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable



COURSE CONTENT

Outcomes and Objectives:
Upon completion of the course, students will be able to:
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Upon completion of this course, the student will be able to:
1.   Explain key historical events, figures, and trends, including the history and evolution of restaurants, and how they have influenced the modern food service industry.
2.   Explain the role food plays in various societies and their cultures.
3.   Define commonly used culinary terms.
4.   Apply basic math (whole numbers, negative numbers, fractions, decimals and percents) to food preparation activities.
5.   State the units of standard measure used in cooking and their equivalents.
6.   Determine the "real food cost" of various food items and ingredients.
7.   Identify realistic career objectives related to culinary arts.
8.   Describe attributes of a culinary professional.
9.   Describe the essential components of a culinary professional's resume.
10. Describe the standards of professionalism in the workplace.

Topics and Scope
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I.    Evolution of the Culinary Arts
     A. Key historical events
          1. 1700 - 1800
              a. Historical figures
              b. Events
          2. 1800 - 1900
              a. Historical figures
              b. Events
          3. 1900 - 2003
              a. Historical figures
              b. Events
      B. History and evolution of restaurants
II.    Cultures and Cuisines
      A. Role of food in societies and cultures
      B. Regional cuisines
          1. Origin
          2. Significance
III.   Culinary Terminology
      A. Commonly used culinary terms and their definitions
      B. Using key culinary terms
IV.   Culinary Math
       A. Relevance of basic math skills in foodservice operations
           1. Relationship of fractions, decimals, and percentages in the context of typical foodservice applications
           2. Real-world examples
       B. Units of standard measure and equivalents
       C. Real food cost of various food items and ingredients
V.     Careers in the Culinary Arts
       A. Career options
       B. Attributes of a culinary professional
       C. Essential components of a culinary professional's resume
       D. Professionalism in the workplace
            1. Sexual harassment
            2. Discrimination

Assignments:
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1.   Readings from assigned textbook and/or handouts, 15-25 pages per week
2.   Participate in a culinary history group discussion
3.   Research a recipe including origin, ingredients, and significance in its native region
4.   Written research results using the instructor prepared worksheet
5.   Present recipe research findings to the class
6.   Completion of practice and application exercises for culinary mathematics
7.   Preparation a professional culinary resume
8.   Final Project: Work with a team to create an original food service business concept
9.   Present food service plan to the class in a fifteen-minute presentation
10. Complete teamwork self-evaluation
11. 2-3 quizzes

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
25 - 50%
Food service business plans; research results, resume
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 20%
Culinary math; teamwork self-evaluation
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
10 - 20%
Presentations
Exams: All forms of formal testing, other than skill performance exams.Exams
15 - 30%
Multiple choice, true/false, matching items, completion, short answer
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 15%
Attendance and participation


Representative Textbooks and Materials:
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Sharon Tyler Herbst, New Food Lover's Companion, 4th edition, Barrons Educational Series Inc., 2007.
Instructor prepared material.

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