vcc.ca
CULI 2515: Chefs Table Gastronomy
Effective date
May 2025
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
Description
This course introduces students to a set menu gastronomic service and dining experience. Students apply previously learned skills and techniques to produce and serve a multi-course gastronomic table d'hote dinner service. Students will apply food styling techniques to a variety of dishes and will showcase this as a social media project. Emphasis is placed on elevated safety, sanitation, and product quality standards, time management, communication, and teamwork skills.
Credits
4.0
Year of study
2nd Year Post-secondary
Prerequisites
CULI 2514 or department approval.
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Apply effective time management, communication, teamwork, and math skills needed to cook and serve food in a modern fine dining/gastronomy restaurant
- Apply industry standards and procedures essential for food and kitchen safety and sanitation when preparing and serving items that have been cooked at lower temperatures
- Apply procedures essential for handling specialized equipment
- Apply theoretical principles, advanced skills, and modern techniques to a multi-course gastronomic table d’hote dinner service
- Apply food styling techniques to a variety of dishes
- Assess a variety of gastronomy products for consistency and quality standards
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 15
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 85
Total Hours: 100
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 85
Total Hours: 100
Instructional Strategies
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, as well as participation in dinner service, and completion of daily tasks and duties as per the checklist and rubric |
|
Assignments |
20 |
A variety (4-6) of assignments over the course of four weeks |
|
Project |
20 |
|
|
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. Professional Practice 3. Health And Safety Principles 4. Table d'hote service 5. Food Styling
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.