8/31/2024 8:21:04 PM |
| Changed Course |
CATALOG INFORMATION
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Discipline and Nbr:
CUL 253.3 | Title:
CULINARY CAFE KITCHEN II |
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Full Title:
Culinary Cafe Kitchen II |
Last Reviewed:3/23/2015 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | 2.00 | Lecture Scheduled | 1.00 | 17.5 max. | Lecture Scheduled | 17.50 |
Minimum | 2.00 | Lab Scheduled | 3.00 | 8 min. | Lab Scheduled | 52.50 |
| Contact DHR | 0 | | Contact DHR | 0 |
| Contact Total | 4.00 | | Contact Total | 70.00 |
|
| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 35.00 | Total Student Learning Hours: 105.00 | |
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 253.3
Catalog Description:
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Provides further hands-on experience in a production kitchen. Students assume responsibility for various stations in a production kitchen of a student-run restaurant. Emphasis is on refining culinary skills and the ability to manage, mentor and instruct others.
Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 253A ( or CUL 253.2 or CULT 253.2) OR Course Completion or Current Enrollment in CUL 53 ( or CULT 53)
Recommended Preparation:
Eligibility for ENGL 100A or ENGL 100.
Limits on Enrollment:
Schedule of Classes Information
Description:
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Provides further hands-on experience in a production kitchen. Students assume responsibility for various stations in production kitchen of a student-run restaurant. Emphasis is on refining culinary skills and the ability to manage, mentor and instruct others.
(Grade Only)
Prerequisites:Course Completion or Current Enrollment in CUL 253A ( or CUL 253.2 or CULT 253.2) OR Course Completion or Current Enrollment in CUL 53 ( or CULT 53)
Recommended:Eligibility for ENGL 100A or ENGL 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:
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. Demonstrate leadership role in various stations in a professional
kitchen.
2. Direct the completion of all food preparation and service activities
with appropriate knowledge and skill.
3. Use and instruct in the use of tools and equipment found in a
professional kitchen.
4. Apply and refine basic cooking skills in a professional kitchen
and mentor others in the same.
5. Direct line cooks.
6. Apply plating and presentation techniques and teach others the
same.
7. Exhibit interpersonal skills, attitudes and habits required of lead
positions in the food service industry.
8. Identify and employ the professional skills required of lead positions
in a working commercial kitchen.
9. Work successfully in a team.
10. Organize production.
11. Apply and monitor principles and proper procedures for sanitation
and safe, hygienic food handling.
Topics and Scope
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1. Leadership and mentoring skills for line positions.
2. Further development of basic culinary skills.
3. Practical professional food preparation.
4. Hot and cold food preparation.
5. Portion control.
6. Plating and presentation techniques.
7. Speed and precision.
8. Professional teamwork skills.
9. Sanitation and safety in the working professional kitchen.
Assignments:
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1. Practical experience in lead positions in the working commercial
kitchen.
2. Weekly written descriptions and evaluation of leadership role(s)
performed.
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 5 - 10% |
Written homework, Weekly written reports; team member evaluations | |
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving 5 - 10% |
Organizing, analyzing, leadership. | |
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations 60 - 75% |
Class performances, Leadership; speed, timing, teamwork. | |
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 15 - 35% |
Attendance/Participation/Professionalism | |
Representative Textbooks and Materials:
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Instructor prepared recipes and handouts.
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