vcc.ca

ACUL 2201: Asian Restaurant Operation Management  

Effective date

February 2022 

Department

Asian Culinary Arts 

School

Hospitality, Food Studies and Applied Business 
 




Description

This course introduces students to the occupational skills required to operate an Asian restaurant. Topics will include ordering and inventory, identifying ingredients and nutritional properties, and effectively operating the front of house. Students will have an opportunity to practice running an Asian kitchen and provide service in a professional restaurant environment.  

Credits

1.0 

Year of study

2nd Year Post-secondary 

Prerequisites

None 

Corequisites

None 

Course Learning Outcomes

Upon successful completion of this course, students will be able to:

Prior Learning Assessment & Recognition (PLAR)

None 

Hours

Lecture, Online, Seminar, Tutorial: 15
Total Hours: 15
 

Instructional Strategies

Lectures, group work, role play, group discussion.  

Grading System

Letter Grade (A-F) 

Passing grade

C+ 
 

Evaluation Plan

Type

Percentage

Assessment activity

Quizzes/Tests 

30 

A short quiz will be given at the end of each topic.  

Assignments 

70 

Students will complete three or more in-class assignments based on a variety of group learning activities.  

Course topics

Learning resources

Canada Food Guide
Responsible Beverage Service Program (RBS), “Serving it Right.”  

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.
Generated at: 3:48 am on Mar. 28, 2024