vcc.ca
CULI 2514: Molecular Cuisine
Effective date
May 2025
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
Description
This course introduces students to various culinary techniques and processes that combine theoretical principles with chemistry and modern technology. Ingredients are prepared using new or adapted methodologies and equipment for molecular gastronomy. Emphasis is placed on the ability to follow instructions, adhere to elevated safety and sanitation standards, and the accuracy of replicating recipes and techniques.
Credits
4.5
Year of study
2nd Year Post-secondary
Prerequisites
CULI 2513 or department approval.
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Discuss and reference modern and North American food history.
- Discuss and reference significant technological advancements in food history.
- Identify, describe and apply effective time management, communication, teamwork, and math skills when using molecular ingredients, techniques and equipment.
- Apply industry standards and procedures essential for food and kitchen safety and sanitation when using molecular ingredients, techniques and equipment specifically sous vide, liquid nitrogen and hydrocolloids.
- Identify and describe procedures essential for handling specialized equipment.
- Identify and describe scientific methods in exploration of tastes and textures.
- Identify and describe the differences in the results when using traditional versus modern production methods.
- Assess a variety of molecularly manipulated products for consistency and quality standards.
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 2. Food History 3. Technological Advancements 4. Professional Practice 5. Health And Safety Principles 6. Equipment Use and Maintenance 7. Food Reactions 8. Cooking under Pressure 9. Compression
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.