College of the Redwoods
CURRICULUM PROPOSAL
--Attach the Course Outline—
1. Division: Business and Technology
2.
Course Discipline and Number: HRC 13
3.
Course Title: Professional Cooking II
4.
New
X
Change to existing course
(Indicate changes on "Summary of Curriculum Changes" form)
Replacing existing course
5.
(Course to be inactivated)
Is this course part of a CR Degree/Certificate Program?
No
Yes X
If yes, specify program code: TH.AS.CULINARY MANAGEMENT, TH.AS.RESTAURANT
MANAGEMENT,TH.CA.CULINARY SUPERVISION, TH.CA.RESTAURANT SUPERVISION,
TH.CC.CULINARY OPERATIONS, TH.CC.RESTAURANT OPERATIONS
X Required course
Restricted elective
6.
Provide explanation and justification for addition/change/deletion:
The Professional Cooking II course should be the capstone course for the program
and should have a public cooking forum built into the curriculum. The emphasis
of the course should be hands-on food production. The course should be changed
to a 4-hour, 4-unit class.
7.
List any special materials, equipment, tools, etc. that students must purchase:
Chef Uniform (Chef coat, scarf, hat, 4-way apron, chef pants)
8.
This course will have an instructional materials fee. No
Fee: $
Submitted by: Gaye Warren_
Tel. Ext.4376
Submitting Division/Center Review: Sydney Larson
X
Yes
Date: 11/7/2005
Date: 11/21/05
CURRICULUM COMMITTEE USE ONLY
Approved by Curriculum Committee: No
Academic Senate Approval: 12/12/05
Curriculum Proposal
ACASEN: 09.03.04
Yes X
Date: 12/9/05
Page 1
May 29, 2016
SUMMARY OF CURRICULUM CHANGES
FOR AN EXISTING COURSE
FEATURES
OLD
NEW
Advanced components of
Professional Cooking. The
courses continues the
development and
understanding of cooking of
Vegetables, starches, salads
and dressings, sandwiches,
breakfast preparation, dairy,
food presentation,
international cuisines and
desserts.
Supervised practice in collegeoperated food service operation.
Advanced principles of hands-on
food preparation and service are
applied in the preparation of
typical foods served in
restaurants. Key components
include garde manger, advanced
foods and preparation of
convenience foods; personnel
organization and supervision:
menu planning and quantity food
preparation.
Units
3
4
Lecture Hours
2 (36 hours)
0
Lab Hours
1(54 hours)
4 (216 hrs)
Prerequisites
HRC-12
HRC-11, HRC-12
16
18
Catalog Description
Grading Standard
Corequisites
Recommended
Preparation
Maximum Class Size
RepeatabilityMaximum Enrollments
Other
If any of the listed features have been modified in the new proposal, indicate the "old" (current) information and
proposed changes.
Course Outline
Senate Approved: 09.03.04
2
May 29, 2016
College of the Redwoods
Course Outline
DATE: 10/31/2005
DISCIPLINE AND COURSE NUMBER: HRC-13
FORMER DISCIPLINE AND NUMBER (If previously offered):
COURSE TITLE: Professional Cooking II
TOTAL UNITS: 4
[Lecture Units: 0
Lab Units: 4]
TOTAL HOURS: 216 [Lecture Hours: 0 Lab Hours: 216]
MAXIMUM CLASS SIZE: 18
GRADING STANDARD:
Letter Grade Only
X
CR/NC Only
Is this course repeatable for additional credit units: No X
Grade-CR/NC Option
Yes
how many total enrollments?
Is this course to be offered as part of the Honors Program? No X
Yes
If yes, explain how honors sections of the course are different from standard sections.
CATALOG DESCRIPTION:
The catalog description should clearly state the scope of the course, its level, and what kinds of student goals the
course is designed to fulfill.
Supervised practice in college-operated food service operation. Advanced principles of
food preparation and service are applied in the preparation of typical foods served in
hotels and restaurants. Key components include garde manger, advanced foods and
preparation of convenience foods; personnel organization and supervision; menu
planning; and quantity food preparation.
Special notes or advisories:
PREREQUISITES:
No
Yes X
Course: HRC-11 Baking, HRC-12 Professional Cooking I
Rationale for Prerequisite?
Describe representative skills without which the student would be highly unlikely to succeed .
Students should have completed all prior courses on cooking techniques in order to be
prepared appropriately to handle the challenge of cooking to order in real time.
COREQUISITES:
No X
Yes
Rationale for Corequisite?
Course:
RECOMMENDED PREPARATION:
No X
Yes
Course:
Rationale for Recommended Preparation?
Course Outline
Senate Approved: 09.03.04
3
May 29, 2016
COURSE LEARNING OUTCOMES:
What should the student be able to do as a result of taking this course? State some of the objectives in terms of specific,
measurable student accomplishments.
 Develop a du jour menu, purchase appropriate food products, and determine the
cost of the menu.
 Demonstrate quality food production in each station in a professional kitchen.
 Demonstrate modern trends of garde manger (the art of decorating with food for eye
appeal) and plating techniques.
 Apply cook to order techniques and timing to classical and modern cooking styles.
 Organize staff, tools, equipment and materials for actual food production.
COURSE CONTENT
Themes: What themes, if any, are threaded throughout the learning experiences in this course?
 Teamwork, consistency of product, and food production timing.
 Customer service.
 Food safety and sanitation.
Concepts: What concepts do students need to understand to demonstrate course outcomes?
 Advanced cooking and service techniques.
 Food preparation timing and organization of stations.
 Cook to order timing and techniques.
Issues: What primary issues or problems, if any, must students understand to achieve course outcomes (including
such issues as gender, diversity, multi-culturalism, and class)?
 Ability to work under the pressure of cooking to order; and working as a team with
both front and back of the house students.
Skills: What skills must students master to demonstrate course outcomes?
 Patience and composure under pressure.
 Food production timing.
 Station organization and planning.
REPRESENTATIVE LEARNING ACTIVITIES:
What will the students be doing (i.e., Listening to lectures, participating in discussions and/or group activities,
attending a field trip, etc.)? Relate the activities directly to the Course Learning Outcomes.
 Simulated restaurant kitchen operations with hands on preparation of cooking for a
live audience – set up, preparation, closing down operations.
 Exhibition cooking.
 Menu planning and design.
 Guest chef presentations.
ASSESSMENT TASKS: *
How will the student show evidence of achieving the Course Learning Outcomes? Indicate which assessments (if
any) are required for all sections.
Representative assessment tasks:
 Weekly evaluation of prior weeks station performance.
 Customer feedback cards.
 Cost analysis of weekly food operation.
Required assessments for all sections – to include but not limited to:
 National Restaurant Association Certificated Exams
Course Outline
Senate Approved: 09.03.04
4
May 29, 2016
EXAMPLES OF APPROPRIATE TEXTS OR OTHER READINGS
(Author, Title, and Date Fields are required):
Author Wayne
Date
Gisslen
Title
Advanced Professional Cooking
1992
Sonnenschmidt, John F. Nicolas Title The Professional Chef’s Art of Garde
1992
Author Frederic
Manger
Date
Author CIA Title
Author
The Professional Chef
Title
Date
2001
Date
Other Appropriate Readings:
Course Outline
Senate Approved: 09.03.04
5
May 29, 2016
PROPOSED TRANSFERABILITY:
UC
CSU X
X
If CSU transferability is proposed (courses numbered
1-99), indicate whether general elective credit or specific
course equivalent credit is proposed.
NONE
General elective credit
Specific course equivalent
If specific course equivalent credit is proposed, give
course numbers/ titles of at least two comparable lower
division courses from a UC, CSU, or equivalent
institution.
PROPOSED GENERAL EDUCATION:
Rationale for General Education certification:
BOTH
NONE X
1.
,
(Campus)
2.
,
(Campus)
CR
UC
CSU
College of the Redwoods General Education Applicability:
AREA
Natural Science
Social Science
Humanities
Language and Rationality
Writing
Oral Communications
Analytical Thinking
Rationale for inclusion in this General Education category:
Proposed California State University General Education Breadth (CSU GE) Applicability
A. Communications and Critical Thinking
A1 – Oral Communication
A2 – Written Communication
A3 – Critical Thinking
C. Arts, Literature, Philosophy, and Foreign
Language
C1 – Arts (Art, Dance, Music, Theater)
C2 – Humanities (Literature,
Philosophy, Foreign Language)
B. Science and Math
B1 – Physical Science
B2 – Life Science
B3 – Laboratory Activity
B4 – Mathematics/Quantitative Reasoning
D. Social, Political, and Economic Institutions
D0 – Sociology and Criminology
D1 – Anthropology and Archeology
D2 – Economics
D3 – Ethnic Studies
D5 – Geography
D6 – History
D7 – Interdisciplinary Social or Behavioral Science
D8 – Political Science, Government and Legal
Institutions
D9 – Psychology
E. Lifelong Understanding and Self-Development
E1 – Lifelong Understanding
E2 – Self-Development
Rationale for inclusion in this General Education category: Same as above
Course Outline
Senate Approved: 09.03.04
6
May 29, 2016
Proposed Intersegmental General Education Transfer Curriculum (IGETC) Applicability
AREA
1A – English Composition
1B – Critical Thinking-English Composition
1C – Oral Communication (CSU requirement only
2A – Math
3A – Arts
3B – Humanities
4A – Anthropology and Archaeology
4B – Economics
4E – Geography
4F – History
4G – Interdisciplinary, Social & Behavioral Sciences
4H – Political Science, Government & Legal Institutions
4I – Psychology
4J – Sociology & Criminology
5A – Physical Science
5B – Biological Science
6A – Languages Other Than English
Rationale for inclusion in this General Education category:
Course Outline
Senate Approved: 09.03.04
Same as above
7
May 29, 2016
FOR VPAA USE ONLY
PROGRAM AND COURSE NUMBER HRC-13
TECHNICAL INFORMATION
1. Department: INFSC Information Science
16. CoRequisite Course: none
2. Subject: HRC
17. Recommended Prep: none
Course No: 13
3. Credit Type: D Credit Degree Applicable
18. Maximum Class Size: 18
4. Min/Maximum Units: 4.0 to
19. Repeat/Retake: NR No repeats
variable units
5. Course Level: C Clearly Occupational
20. Count Retakes for Credit:
yes
no
6. Academic Level: UG Undergraduate
21. Only Pass/No Pass:
yes
no
7. Grade Scheme: UG Undergraduate
22. Allow Pass/No Pass:
yes
no
8. Short Title: Professional Cooking II
23. VATEA Funded Course:
yes
no
9. Long Title: Professional Cooking II
24. Accounting Method: W Weekly Census
10. National ID
11. Local ID
(CIP):
(TOPS):
12.05
130630
12. Course Types:
 Level One Basic Skills: NBS Not Basic Skills
25. Disability Status: N Not a Special Class
26. Billing Method: T-Term
27. Billing Period: R-Reporting Term
28. Billing Credits: 4.0



Level Two Work Experience:
NWE Not Coop Work Experience
29. Purpose: I Occupational Ed
Level Three:
30. Articulation No.
Placeholder for GE OR
(CAN):
DOES NOT APPLY
31. Articulation Seq.
Level Four: If GE : Choose One:
32. Transfer Status: B Transfers to CSU only
13. Instructional Method:
Lab Laboratory/Studio/Activity
14. Lec TLUs:
Contact Hours:
Lab TLUs: 12.0 Contact Hours: 216
(CAN):
33. Equates to another course?
34. The addition of this course will inactive
number). Inactive at end of
term.
15. Prerequisite: HRC-11 and HRC-12
Particular Comments for Printed Catalog.
.
Curriculum Approval Date: December 9, 2005
Course Outline
Senate Approved: 09.03.04
(course number).
8
May 29, 2016
(course