8/31/2024 8:24:15 PM |
| Changed Course |
CATALOG INFORMATION
|
Discipline and Nbr:
CUL 221.45 | Title:
ENTREES-SOUTHWEST |
|
Full Title:
American Regional Cuisine-Southwest |
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 | 2 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:
04 - Different Topics
Also Listed As:
Formerly:
CULT221.45
Catalog Description:
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Professional chefs present theory, demonstrate techniques, supervise production and critique student production of a variety of foods.
Prerequisites/Corequisites:
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Basic instruction in the cuisine and foods of the American Southwest. Professional Chef presents theory, demonstrates technique, and supervises production of a variety of recipes using foods of the Southwest.
(Grade or P/NP)
Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:04 - Different Topics
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: | |
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C-ID: |
Certificate/Major Applicable:
Not Certificate/Major Applicable
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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The students will be able to:
1) understand the historical backgroud that has influenced the cuisine's
of the Southwest;
2) recognize and use ingredients from cultures that have had a strong
influence on Southwestern cuisine, such as: Mexico, Central America,
and Native Americans;
3) examine new combinations of colors, flavors, and textures in menu
items;
4) prepare a variety of dishes utilizing special cooking techniques
typical of the region; and,
5) practice appropriate plate presentations and garnishes for each dish
prepared.
Topics and Scope
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History of Southwestern Regional Cooking.
Cultural influences on the foods of the Southwest.
Color, flavor, and texture combinations.
Preparation, presentation and garnishing of foods of the Southwest.
Assignments:
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The students will complete lab assignments and will be evaluated by Chef/
Instructor.
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. |
|
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving 10 - 25% |
Lab reports | |
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations 60 - 80% |
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 - 25% |
ATTENDANCE AND PARTICIPATION. | |
Representative Textbooks and Materials:
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None - handouts are used.
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