vcc.ca
CULI 1526: Cook Chill Production Kitchen 2
Effective date
May 2025
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
Description
Building on skills and knowledge acquired in the CULI 1506 Cook Chill Production Kitchen 1 course, this course gives students further opportunity to develop the skills and techniques used in dry and moist heat cooking for a service outlet. Students are relocated to a new kitchen facility, providing them the opportunity to adapt to new menus, a new environment, and different procedures and equipment. Students are given more creative freedom in developing menu items for daily or weekly specials. More 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 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 work in a production kitchen
- Describe and apply the fundamental principles and skills of moist and dry heat cooking techniques to a variety of products
- Describe and apply principles and skills to the production of a variety of international dishes
- Describe and apply the fundamental principles and skills of vegetable gardening
- Assess consistency and quality standards of mise en place and products for service in a production kitchen
- Apply industry standards and procedures essential for food and kitchen safety and sanitation to a variety of equipment and products in a production kitchen
- Apply math skills required for production in a cook chill 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 a Production Kitchen and Cook Chill 4. Commercial Kitchen Equipment Review and Introduction to New Equipment 5. Dry and Moist Heat Cooking
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.