vcc.ca
CULI 1510: Short Order and Cafe Service
Effective date
May 2025
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
Description
This course introduces students to the basic principles of nutrition and its application in food preparation. This course also examines the study of taste and flavour and introduces students to institutional menus and terminology.
Building on skills and knowledge acquired in previous classes, this course also gives students hands-on experience preparing and serving multiple lunch items at service stations in a cafe setting. Finishing techniques will be applied to par-cooked vegetables and starches, meat, poultry and seafood. Emphasis is placed on communication, teamwork, time management and critical thinking skills, as well as, efficient work methods and quality control.
Credits
5.0
Year of study
1st Year Post-secondary
Prerequisites
CULI 1506.
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Describe the nutritional elements of a healthy diet
- Identify and describe the principles of food combinations based on nutrition, taste, and flavour principles
- Identify and describe a variety of institutional menus and terminology
- Apply effective time management, teamwork, and communication skills needed for working in a team in a short order kitchen
- Apply the fundamental principles, skills and techniques to produce a variety of sandwiches and hot food products in a cafe setting
- Assess and modify products and service for consistency and quality standards in a short order cafe
- Apply industry standards and procedures essential for food and kitchen safety and sanitation in a production kitchen and short order cafe
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, kitchen activities, projects and independent study
Grading System
Percentages-STBC
Passing grade
70%
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Lab Work |
30 |
A variety of practical in-class activities |
|
Assignments |
30 |
A variety (4-6) of assignments over the course of four weeks |
|
Exam |
20 |
End of course practical exam |
|
Final Exam |
20 |
Multiple-choice theory exam |
|
Other |
S/U |
Safety and Sanitation components as per the rubric |
|
Attendance |
S/U |
See Student Handbook for detailed attendance requirements |
|
|
Students must receive a satisfactory grade on the attendance and safety/sanitation components to receive a passing grade in this course. |
|
Course topics
- 1. Orientation to Course Information, Review House Guidelines 2. Professional Practice and Skills 3. Basic Nutrition 4. Palette Development and Taste & Flavour Principles 5. Introduction to Menus 6. Health Safety and Sanitation Principles for a Short Order Café 7. Introduction to the Short Order Café and Kitchen Stations
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.