|7/24/2021 1:36:59 AM||
|Discipline and Nbr:
|Units||Course Hours per Week|| ||Nbr of Weeks||Course Hours Total
|Maximum||2.00||Lecture Scheduled||1.00||8 max.||Lecture Scheduled||8.00
|Minimum||2.00||Lab Scheduled||9.00||8 min.||Lab Scheduled||72.00
| ||Contact DHR||0|| ||Contact DHR||0
| ||Contact Total||10.00|| ||Contact Total||80.00
| ||Non-contact DHR||0|| ||Non-contact DHR Total||0
Title 5 Category:
AA Degree Applicable
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
| ||Total Out of Class Hours: 16.00||Total Student Learning Hours: 96.00||
Professional chef presents theory, demonstrates techniques, and supervises and critiques students' practice and mastery of basic knife skills, with an introduction to vegetable preparation. Emphasis is placed on proper sanitation practices and developing good motor skills.
Completion of or concurrent enrollment in CUL 250 AND CUL 250.1.
Limits on Enrollment:
Schedule of Classes Information
Professional Chef presents theory, demonstrates techniques, and supervises and critiques students' basic knife skills, with an introduction to vegetable preparation. Emphasis on sanitation and developing good motor skills.
Prerequisites:Completion of or concurrent enrollment in CUL 250 AND CUL 250.1.
Limits on Enrollment:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
Both Certificate and Major Applicable
Outcomes and Objectives:
Upon completion of the course, students will be able to:
|CSU GE:||Transfer Area|| ||Effective:||Inactive:
|IGETC:||Transfer Area|| ||Effective:||Inactive:
Upon successful completion of this course the student will be able to:
1. Identify parts of a knife.
2. Identify and correctly use knives and sharpening tools.
3. Select correct knife for specified use.
4. Explain and demonstrate proper knife honing and sharpening
5. Demonstrate proper knife care and safety practices.
6. Identify and execute standard and special cutting techniques.
7. Identify dimensions of a variety of specified cuts.
8. Operate with effective manual dexterity to ensure speed, accuracy, and
safety as necessary in a professional kitchen.
9. Select vegetables appropriate to needs.
10. Prepare vegetables for cooking or service, cutting vegetables
uniformly into a variety of classic shapes.
11. Prepare fruits for cooking or service, cutting rapidly and
appropriately for intended use.
12. Employ organizational skills that result in rapid, efficient
13. Employ proper vegetable storage procedures to ensure proper
sanitation and freshness.
14. Apply principles and proper procedures for sanitation and safe,
hygienic food handling.
Topics and Scope
I. Identification of kinds of knives and their uses
A. Knife types
3. Clam/oyster knives
4. French knife
6. Paring knife
7. Serrated/Bread knife
8. Serrated cake knife
10. Utility knife
11. Vegetable peeler
12. Melon baller
B. Knife parts
2. Cutting edge
II. Using knives and sharpening tools
A. Using knives
1. Safety rules
2. Proper gripping/handling
3. Washing and storing
B. Sharpening tools
b. How to use
b. Parts of a steel
c. How to use a steel
III. Standard Cuts and Cutting
A. Motor skills
1. Control of knife
B. Standard and classic cuts
11. large dice
13. medium dice
18. small dice
C. Dimensions of cuts
A. Seasonal vegetable identification
B. Storage and preservation
C. Proper cutting procedures
V. Fruits and Vegetables
A. Basic preparation and cutting procedures
B. Organizational skills to promote rapid production
VI. Safe, hygienic food handling
1. Complete worksheets on topics including parts of knives, knife safety,
knife sharpening and care, types of cuts, vegetable identification.
2. Display and identify a variety of knives and their uses.
3. Practical laboratory work and skill demonstrations for knife
handling, care, and sharpening techniques, including evaluating and
critiquing process and results.
4. Practical laboratory work and skill demonstrations on classical cuts
and proper cutting techniques for a variety of vegetable items,
including evaluating and critiquing process and results.
5. Vegetable preparation for cooking and service.
6. 3-4 quizzes, regular performance checks, and final objective and
Methods of Evaluation/Basis of Grade.
Representative Textbooks and Materials:
|Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.||Writing
0 - 0%
|This is a degree applicable course but assessment tools based on writing are not included because skill demonstrations are more appropriate for this course.
|Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.||Problem Solving
0 - 0%
|Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.||Skill Demonstrations
60 - 80%
|Class performances, Performance exams||
|Exams: All forms of formal testing, other than skill performance exams.||Exams
10 - 30%
|Multiple choice, True/false, Matching items, Completion||
|Other: Includes any assessment tools that do not logically fit into the above categories.||Other Category
10 - 20%
Instructor prepared handouts and recipes.