HREC 153 Introduction to Outdoor Cooking

HREC 153 Introduction to Outdoor Cooking 1 Cr Hrs. the course is designed to teach the basic skills needed to cook meals in an outdoor setting. Students will learn to plan and prepare satisfying and interesting meals using the supplies and equipment needed in an outdoor environment.

Credits

2

Semester Contact Hours Lab

60

General Education Competency

[GE Core type]

HREC 153Introduction to Outdoor Cooking

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

Health Recreation and Fitness

II. Course Specification

Course Type

Program Requirement

General Education Competency

[GE Core type]

Credit Hours Narrative

2

Semester Contact Hours Lab

60

Grading Method

Letter grade

Repeatable

N

III. Catalog Course Description

HREC 153 Introduction to Outdoor Cooking 1 Cr Hrs. the course is designed to teach the basic skills needed to cook meals in an outdoor setting. Students will learn to plan and prepare satisfying and interesting meals using the supplies and equipment needed in an outdoor environment.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

• Prepare at least two different dishes for a wilderness setting
• Prepare lists of ingredients and calculate proper amounts for large group cooking
• Cook several items at the same time, completing each separate course at properly spaced intervals
• Have an understanding of the use of colors to complement and offset dishes
• Know types of garnish which can be used to improve the presentation of dishes
• Prepare at least one multi-course meal for a large group
• To organize, prepare and participate in wilderness cooking
• To research and formulate multi-course meals for large groups
• To prepare and cater meals for large groups
• To gain skills and knowledge in the garnishing and presentation of meals

V. Topical Outline (Course Content)

Students will complete Learning Objective 4 in the field. Students will plan, prepare and implement a meal in the backcountry

VI. Delivery Methodologies

Required Assignments

Presentation/Cooking in the wilderness.

Specific Course Activity Assignment or Assessment Requirements

Presentation/Cooking in the wilderness.