vcc.ca
CULI 2513: Restaurant Kitchen
Effective date
May 2025
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
Description
This course introduces students to station prep and cooking in an a la carte service restaurant. This includes the knowledge and skills for identifying, processing and cooking pork, lamb, veal, specialty poultry and specialty seafood products including cured and preserved items. Students apply the knowledge, skills, and techniques learned in previous courses and adapt the methods to restaurant cooking. Students are introduced to running the pass of a restaurant kitchen and develop critical thinking, time management, communication, and teamwork skills to expedite orders. Students build on plating and presentation skills and techniques learned in previous courses.
Credits
4.5
Year of study
2nd Year Post-secondary
Prerequisites
CULI 2507.
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Apply principles, skills and advanced preparation and cooking techniques to produce a variety of menu products for restaurant service
- Apply effective time management, communication, and teamwork skills needed to prepare dishes and expedite orders in a restaurant kitchen
- Assess a variety of products and service for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety and sanitation in a restaurant kitchen
- Apply math skills for restaurant service production levels
- Plate and present restaurant menu items
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 3. Health And Safety Principles for the Restaurant Kitchen 4. Equipment Use and Maintenance for the Restaurant Kitchen 5. Introduction to the Restaurant Kitchen 6. Introduction to the Pass and Expediter’s Operating Procedures 7. A la Carte Line Operation and Service 8. Menu Styling and Presentation
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.