vcc.ca
CULI 1120: Safety, Sanitation & Equipment
Effective date
September 2016
Department
Professional Cook 1
School
Hospitality, Food Studies and Applied Business
Description
This course provides the student with an introduction to the principles of work safety, hygiene and health regulations. Fire safety and safe operation and maintenance of kitchen equipment is stressed. Special emphasis is placed on personal hygiene and appearance.
This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
Credits
2.0
Year of study
1st Year Post-secondary
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Identify and practice personal hygiene and health habits;
- Describe the techniques for handling and storing potentially hazardous foods;
- Describe the causes of food borne illnesses;
- Describe the procedures for maintaining a sanitary food service operation;
- Label safety hazards in the kitchen;
- Identify the types of injuries most common in the kitchen environment;
- Demonstrate safe practices in the avoidance of cuts, burns, falls and strains;
- Describe fire safety precautions;
- Differentiate various types of fire extinguishers and their uses;
- Identify kitchen hand tools and their uses;
- Describe maintenance of hand tools and equipment;
- Demonstrate methods of handling, storage, cleaning and sharpening of kitchen knives;
- Identify kitchen equipment and their cleaning and maintenance requirements.
- Practice professional etiquette during production;
- Work effectively as a team member during production and service;
- Implement principles of kitchen management for inventory and cost control;
- Evaluate product outcomes for consistency and accuracy in yield, flavor, texture and overall appearance according to product specifications and standards
Prior Learning Assessment & Recognition (PLAR)
Permission to challenge this course must be obtained from the department head. PLAR must occur prior to the program start and will be conducted according to content-specific guidelines created by the department. PLAR is unavailable to students enrolled in the Culinary Arts Diploma (International Cohort).
Hours
Lecture, Online, Seminar, Tutorial: 40
Practicum, Self-Paced, Individual Learning: 10
Total Hours: 50
Practicum, Self-Paced, Individual Learning: 10
Total Hours: 50
Instructional Strategies
A combination of lecture, demonstration, discussion and independent study will be used.
Grading System
Letter Grade (A-F)
Passing grade
70%
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Participation |
10 |
|
|
Quizzes/Tests |
90 |
3 test at 30% each |
Course topics
- Personal hygiene
- Health habits
- Storage of hazardous materials
- Food borne illness
- Sanitation procedures
- Common injuries
- Safe practices
- Fire safety
- Types of fire extinguishes
- Kitchen hand tools
- Maintenance of hand tools and equipment
- Handling, storage, cleaning and sharpening of kitchen knives
- Requirements of kitchen equipment cleaning and maintenance
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.