Course Descriptions & Syllabi

Course Descriptions & Syllabi

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Note: some or all of the courses in the subjects marked as "Transfer" can be used towards a transfer degree: Associate of Science and Arts or Associate of Engineering Science at DACC. Transferability for specific institutions and majors varies. Consult a counselor for this information.

Areas of Study | | CULA430 syllabus




COURSE NUMBER: CULA430
COURSE TITLE:Salads, Sandwiches, Hors d'Oeurves
DIVISION:Liberal Arts
SEMESTER CREDIT HOURS:3
CONTACT HOURS:135
STUDENT ENGAGEMENT HOURS:
DELIVERY MODE:In-Person

COURSE DESCRIPTION:
The focus of this course is divided into three segments: Salads and Salad Dressings, Hot and Cold Sandwiches, and Hors d' Oeuvres. Topics include: Salads: Types, Ingredients, Recipes, and Techniques; Sandwiches: Breads, Spreads, Fillings; and Hors d' Oeuvre: Canapés, Cocktails, Relishes, and Dips.

PREREQUISITES:

NOTES:
This course is not available for web registration.

STUDENT LEARNING OUTCOMES:
Upon completion of this course, students will be able to:
  • Identify types and ingredients of salads.
  • Demonstrate how to arrange and present salads.
  • Identify types of salad dressings.
  • Understand the chemical reactions in salad dressings.
  • Identify breads and ingredients in sandwiches.
  • Demonstrate the making of sandwiches.
  • Demonstrate how to make Hors d’oeuvres.

TOPICAL OUTLINE:
  1. Salads and Salad Dressings
    • Salads
    • Types of Salads
    • Ingredients
    • Arrangement and Presentation
    • Recipes and Techniques
    • Salad Dressings
    • Ingredients
    • Emulsions in Salad Dressings
    • Oil and Vinegar Dressings
    • Emulsified Dressings
    • Other Dressings
  2. Sandwiches
    • Breads
    • Spreads
    • Fillings
    • Types of Sandwiches
    • Making Sandwiches
  3. Hors d'Oeuvres
    • Serving Hors d'Oeuvres
    • Canapés
    • Cocktails
    • Relishes
    • Dips
    • Miscellaneous Hors d'Oeuvres

TEXTBOOK / SPECIAL MATERIALS:
On Cooking (Update), Labensky Edition: 5th, ISBN: 9780133458558
On Cooking Study Guide, Author: Labensky Edition: 5th ISBN: 9780133458589

See bookstore website for current book(s) at https://www.dacc.edu/bookstore

EVALUATION:
Students will demonstrate their knowledge and skill gained through multiple measures of performance. Multiple measures may include, but are not limited to, the following:
  • Cumulative course assignments
  • Team projects
  • Written and performance exams
  • Sanitation inspections
  • Attendance/participation
  • Class presentations
  • 20% of final grade is based on test scores. (300 points).
  • 50% of final grade is based on lab (kitchen) participation, demonstration of professional qualities, attitudes and behaviors to include: personal hygiene and appearance, quality of work done, dependability and ability to get along with others. Failure to attend will be a 0 for that day’s lab points. (500 points) Daily points depend on the number of lab days. These may vary each semester.
  • 20 % of the final grade is based on homework. (100 points) 100 on assignment = 10 points toward homework allowance.
  • Final Exam-10% of final grade.

100-90% = A

  89-80% = B

  79-70% = C

  69-60% = D

  59-00% = F


BIBLIOGRAPHY:

STUDENT CONDUCT CODE:
Membership in the DACC community brings both rights and responsibility. As a student at DACC, you are expected to exhibit conduct compatible with the educational mission of the College. Academic dishonesty, including but not limited to, cheating and plagiarism, is not tolerated. A DACC student is also required to abide by the acceptable use policies of copyright and peer-to-peer file sharing. It is the student’s responsibility to become familiar with and adhere to the Student Code of Conduct as contained in the DACC Student Handbook. The Student Handbook is available in the Information Office in Vermilion Hall and online at: https://www.dacc.edu/student-handbook

DISABILITY SERVICES:
Any student who feels s/he may need an accommodation based on the impact of a disability should contact the Testing & Academic Services Center at 217-443-8708 (TTY 217-443-8701) or stop by Cannon Hall Room 103. Please speak with your instructor privately to discuss your specific accommodation needs in this course.

REVISION:
Fall 2018

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