College of the Redwoods
CURRICULUM PROPOSAL
--Attach the Course Outline—
1.
Division: Business and Technology
2. Course Discipline and Number: HRC-12
3. Course Title: Professional Cooking I
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:
7.
List any special materials, equipment, tools, etc. that students must purchase:
Professional Cooking 1 needs to be a 4 unit course – 2 hour lecture with a
dedicated 6 hour lab in order to adequately teach the midlevel cooking techniques
to students. This would be more in line with other community college culinary arts
programs.
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
Basic and advanced
components of professional
cooking. The course
introduces Mise en Place,
stocks, sauces, and soups,
and develops skill and
understanding of the cooking
of meats, game, poultry, fish,
and shellfish.
Intermediate theory in food
science, culinary techniques
and modern cooking styles.
Sauce making, meat, poultry,
fish and shellfish preparation
and cooking techniques
emphasized. Menu course
preparation and plating of food
are stressed.
3
4
Lab Hours
1(54)
2(108) Dedicated
Prerequisites
none
HRC-10 Culinary Fundamentals
HRC-17 Sanitation
CSU Transfer
General Elective Transfer only
Catalog Description
Grading Standard
Units
Lecture Hours
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: 11/7/2005
DISCIPLINE AND COURSE NUMBER: HRC-12
FORMER DISCIPLINE AND NUMBER (If previously offered):
COURSE TITLE: Professional Cooking 1
TOTAL UNITS: 4
[Lecture Units: 2
Lab Units: 2]
TOTAL HOURS: 144 [Lecture Hours: 36 Lab Hours: 108]
MAXIMUM CLASS SIZE: 16
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.
Intermediate theory in food science, culinary techniques, and modern cooking styles.
Sauce-making, meat, poultry, fish and shellfish preparation, and cooking techniques are
emphasized. Menu course preparation and plating of food are stressed.
Special notes or advisories:
PREREQUISITES:
No
Yes
X
Course: HRC-10 Culinary Fundamentals & HRC-17 Sanitation
Rationale for Prerequisite?
Describe representative skills without which the student would be highly unlikely to succeed .
Culinary courses are meant to build upon each other and without the fundamentals the
student will not be prepared to advance to the next level of cooking. All students need to
be trained in sanitation and food safety prior to entering into a lab setting.
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.
 Demonstrate intermediate level poultry and meat cookery.
 Demonstrate intermediate level shellfish and fish cookery.
 Prepare the base ingredients in sauce making and demonstrate the five leading
Sauces.
 Prepare bisques, chowders, specialty soups, and national soups.
 Demonstrate intermediate starch and vegetable cookery.
 Ability to prepare multiple courses and demonstrate plating techniques.
COURSE CONTENT
Themes: What themes, if any, are threaded throughout the learning experiences in this course?
 Food safety and sanitation.
 Exercise judgment in recipe instruction and quality of finished food products.
 Develop a firm knowledge of ingredients and cookery theory.
 Speed and uniformity.
Concepts: What concepts do students need to understand to demonstrate course outcomes?
 Understanding of cooking techniques, procedures, and timing regarding food
production and commercial kitchen operations.
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)?
 Importance of teamwork and professionalism in a modern kitchen.
 Length of time of training and work experience needed for proficiency in the craft.
Skills: What skills must students master to demonstrate course outcomes?
 Ability to manage multiple cooking tasks and methods during food production.
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.






Lectures.
DVD/VCR Training tapes.
Group activities.
Demonstration by both instructor and students.
Guest chef demonstrations.
Event planning and production.
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 written tests.
 Mid term – lab demonstration.
 Written final on text.
 Lab Final – demonstration of course plating.
Required assessments for all sections – to include but not limited to:
 National Restaurant Association Certificated Exam
Course Outline
Senate Approved: 09.03.04
4
May 29, 2016
EXAMPLES OF APPROPRIATE TEXTS OR OTHER READINGS
Author Wayne
Gisslen
Title
Professional Cooking
Author
Title
Date
Author
Title
Date
Author
Title
Date
Date
(Author, Title, and Date Fields are required):
2003
Other Appropriate Readings:
Course Outline
Senate Approved: 09.03.04
5
May 29, 2016
PROPOSED TRANSFERABILITY:
UC
CSU X
NONE
X General elective credit
If CSU transferability is proposed (courses numbered
1-99), indicate whether general elective credit or specific
course equivalent credit is proposed.
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-12
TECHNICAL INFORMATION
1. Department: INFSC Information Science
16. CoRequisite Course: none
2. Subject: HRC
17. Recommended Prep: none
Course No: 12
3. Credit Type: D Credit Degree Applicable
18. Maximum Class Size: 16
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 I
23. VATEA Funded Course:
yes
no
9. Long Title: Professional Cooking I
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.
(CAN):
Level Four: If GE : Choose One:
32. Transfer Status: B Transfers to CSU only
13. Instructional Method: LL Lecture/Lab
33. Equates to another course?
14. Lec TLUs: 3.0 Contact Hours: 36.0
Lab TLUs: 6.0 Contact Hours: 108.
34. The addition of this course will inactive
number). Inactive at end of
term.
15. Prerequisite: HRC-10 and HRC-17
Particular Comments for Printed Catalog.
.
Curriculum Approval Date: December 9, 2005
Course Outline
Senate Approved: 09.03.04
8
May 29, 2016
(course number).
(course