vcc.ca
ACUL 1230: Asian Production Kitchen
Effective date
September 2026
Department
Asian Culinary Arts
School
Hospitality, Food Studies and Applied Business
Description
This course introduces students to the knowledge and skills necessary to calculate food and/or beverage costs, portion sizes, and selling prices using industry formulas. Students will learn to identify menu styles and formats, design a whole menu, and create an order list for menu item ingredients. They will also be introduced to proper receiving and inventory storage procedures. Working together, students will integrate knowledge, skills and creativity in the creation and production of their own menu items for service. Professionalism continues to be a focus in this course.
Credits
4.5
Year of study
1st Year Post-secondary
Prerequisites
ACUL 1225.
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Apply effective time management, communication and teamwork skills needed to work in a production kitchen.
- Adhere to industry standards and procedures for food and kitchen safety and sanitation in a production kitchen.
- Calculate food and/or beverage costs, portion sizes, and selling prices using industry formulas.
- Identify a variety of menu styles and formats.
- Design a whole menu given certain constraints, including ingredient availability and restaurant theme/type.
- Create an order list for menu item ingredients.
- Demonstrate proper receiving and inventory storage procedures.
- Demonstrate proper preparation and presentation of a selected menu dish that includes application of wok cooking skills.
- Produce and assess products for consistency and quality standards.
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 25
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 75
Total Hours: 100
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 75
Total Hours: 100
Instructional Strategies
Lectures, demonstration, hands-on practice, group work, project work
Grading System
Percentages-STBC
Passing grade
70%
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Assignments |
40 |
Menu design and presentation, cost calculations |
|
Other |
10 |
Student demonstration of individual menu item |
|
Lab Work |
40 |
Service production of individual and peer menu items- technical, theoretical, organizational, safety practices and professionalism |
|
Reflect |
10 |
|
Course topics
- Food costing
- Menu planning and design
- Ordering, receiving, and inventory storage procedures
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.