vcc.ca
CULI 2512: Food Service Industry Experience
Effective date
May 2025
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
Description
In this course students have the opportunity to apply their newly acquired knowledge and skills in the food service industry while on a work experience placement. Emphasis is placed on participation and professionalism.
Students are interviewed 6 weeks prior to the course starting, in order to match them with an appropriate host. Host options will vary based on the season, levels of business, and ability for the host to support the program at that time. Student placement requests are taken into consideration, however, assignment is determined by previous course grades, attendance, and overall performance and professionalism.
Certain hosts may require a meet and greet with the student, prior to accepting the placement.
Students may be pulled off the assignment, at any time without notice, should they pose a risk to themselves, others, or to the reputation of the college. Should this occur, students will only be re-assigned with the approval of the dean, and conduct officer.
Credits
3.0
Year of study
2nd Year Post-secondary
Prerequisites
CULI 2515 or department approval.
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Apply effective time management, teamwork, and communication skills needed to work in a professional kitchen
- Assess complex products for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety and sanitation
- Observe, recognize and report workplace culture, discuss norms and expectations
- Request and reflect on feedback from industry professionals
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Practicum, Self-Paced, Individual Learning: 100
Total Hours: 100
Total Hours: 100
Instructional Strategies
hands-on practice, projects and independent study
Grading System
Percentages-STBC
Passing grade
70%
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Participation |
60 |
Completion of daily tasks and duties as per the checklist and rubric marked by the host "employer", includes safety and sanitation components, as well as attendance |
|
Assignments |
15 |
A variety (2-5) of assignments over the course of four weeks |
|
Project |
25 |
Portfolio of student hours /tasks and/or learning during the work experience |
Course topics
- 1. Orientation to Course Information 2. Professional Practice 3. Professional Development 4. Industry Networking
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.