vcc.ca
CULI 2500: Kitchen Management and Cost Controls
Effective date
May 2025
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
Description
This course introduces students to kitchen management procedures, including the basic principles of human resources, Canadian Labour laws and food storeroom principles and inventory procedures. Students practice purchasing and receiving, food costing, menu pricing, inventory and cost control. Students fill requisitions for the service kitchens and outlets in the Culinary Arts Programs. Students continue to (re)develop their culinary career pathway.
Credits
3.0
Year of study
2nd Year Post-secondary
Prerequisites
CULI 1528 or department approval.
Corequisites
CULI 2503.
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Demonstrate effective communication skills relevant to human resource management
- Describe the B.C. Human Rights Act and Employment Standards Act as it pertains to a cook within the culinary industry and human resource management
- Apply effective time management and teamwork skills needed to work in a storeroom
- Describe and apply the fundamental principles and skills for maintaining a storeroom and procedures required for purchasing and receiving
- Assess products for consistency and quality standards in a storeroom and apply industry standards and procedures essential for food safety and sanitation in a storeroom
- Apply financial principles and math skills to determine kitchen operation costs including managing inventory, requisitions and stock rotation
- Assess professional and employment skills to revise and/or develop career pathway
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 14
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 36
Total Hours: 50
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 36
Total Hours: 50
Instructional Strategies
lectures, demonstration, hands-on practice, group work, projects and independent study
Grading System
Percentages-STBC
Passing grade
70%
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Portfolio |
75 |
Combination of assignments, activities, quizzes and projects |
|
Final Exam |
25 |
|
|
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. HR Communication Skills 3. The Respectful Workplace 4. Food Service Operations and Business 5. Culinary Career Journey and Life Long Learning 6. Health Safety and Sanitation Principles for Purchasing & Receiving 7. Commercial Kitchen Equipment for the Store Room 8. Introduction to Food Store Room Procedures 9. Introduction to Inventory Management
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.