9/1/2024 1:25:45 AM |
| Inactive Course |
CATALOG INFORMATION
|
Discipline and Nbr:
CUL 200.4 | Title:
MEAT COOKERY 1 |
|
Full Title:
Meat Cookery 1 |
Last Reviewed:6/18/2001 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | .50 | Lecture Scheduled | 1.50 | 4 max. | Lecture Scheduled | 6.00 |
Minimum | .50 | Lab Scheduled | 2.00 | 4 min. | Lab Scheduled | 8.00 |
| Contact DHR | 0 | | Contact DHR | 0 |
| Contact Total | 3.50 | | Contact Total | 14.00 |
|
| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 12.00 | Total Student Learning Hours: 26.00 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade or P/NP
Repeatability:
39 - Total 2 Times
Also Listed As:
Formerly:
CULT 200.4
Catalog Description:
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Professional chef presents theory, demonstrates techniques and supervises and critiques student preparation of a variety of meat dishes including beef, pork, and chicken. Students practice a variety of cooking techniques as they apply to meat and will prepare accompanying sauces and side dishes.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Professional Chef presents theory, demonstrates techniques, and supervises and critiques student preparation of a variety of meat dishes including beef, pork, and chicken. Students practice a variety of cooking techniques as they apply to meat and will prepare accompanying sauces and side dishes.
(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 student will:
1. Fabricate a variety of types of meat using proper tools and
techniques.
2. Utilize sanitation techniques to prepare meat dishes safely.
3. Recognize and use proper cooking techniques to prepare a variety
of recipes.
4. Prepare sauces to accompany meat dishes.
5. Prepare a variety of vegetable and starch side dishes.
6. Practice presentation techniques.
Topics and Scope
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1. Through lecture and demonstration, the student will be instructed
in the proper handling, fabricating, and cooking techniques for
a variety of meat items.
2. Recipes will be presented, discussed, and prepared.
3. Topics will include:
a. characteristics of domesticated beef, pork and chicken
b. methods used to evaluate quality of beef, pork and chicken
c. proper use of knives
d. proper ways to butcher beef, pork, and chicken
e. moist heat techniques
f. dry heat techniques
g. combination cooking techniques
h. choosing the correct sauce to accompany a particular type of meat
i. choosing the correct side dishes to accompany a particular type of
meat
j. methods used to evaluate the quality of finished product
4. Presentation techniques will be utilized.
5. Students will taste and critique all recipes prepared.
Assignments:
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1. Practical laboratory work on various cooking techniques.
2. Evaluate and critique recipes.
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 problem solving assessments and 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 10 - 25% |
Lab work. | |
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations 60 - 80% |
Preparation and evaluation of cooked recipes | |
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 - 25% |
Attendance/Participation | |
Representative Textbooks and Materials:
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Instructor prrepared recipes and handouts.
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