vcc.ca
CULI 1515: Global Cuisine Production Kitchen
Effective date
September 2026
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
Description
Building on the CULI 1506 Production Kitchen course, this course gives students further opportunity to explore and develop the skills and techniques used in a service outlet through global cuisine. Students will prepare a larger variety of global dishes, including ferments, on the menu using traditional and non-traditional procedures and different equipment. Students are given more creative freedom in developing global menu items for daily or weekly specials. Emphasis is placed on communication, teamwork, time management and critical thinking skills as well as efficient work methods and quality control.
Credits
4.0
Year of study
1st Year Post-secondary
Prerequisites
CULI 1506, CULI 1509.
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 perform various duties in a production kitchen
- Explore global food trends and innovations being used in the food service industry
- Identify and apply the principles and cooking techniques of a variety of multinational cuisines, including the use of fermentation techniques
- Describe and apply principles and skills to effectively use seasoning, spices and herbs in a variety of multinational dishes
- Evaluate food preparation and finished products for consistency, quality, and authenticity according to global cuisine standards
- Apply industry standards and procedures essential for food and kitchen safety and sanitation to a variety of equipment and products in a production kitchen
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. Health Safety and Sanitation Principles for Fermentation 4. Commercial Kitchen Equipment Review and Introduction to New Equipment 5. Global Cooking Techniques, Dishes, and Ferments
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.