CULI 1125: Kitchen Management & Health Care
Department
Professional Cook 1
School
Hospitality, Food Studies and Applied Business
Description
This course investigates the study of yield testing, food costing, menu planning and pricing, and the basics of nutrition. The students learn these principles by way of lectures and practical assignments.
This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
Year of study
1st Year Post-secondary
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Apply industry safety standards and safe work practices
- Describe regulatory requirements pertaining to health and safety
- Receive and inspect goods according to industry standards
- Store ingredients according to industry standards
- Describe cost controlling procedures and principles
- Calculate and convert quantities using different systems of measurement
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.
Hours
Lecture, Online, Seminar, Tutorial: 15
Practicum, Self-Paced, Individual Learning: 10
Total Hours: 25
Instructional Strategies
Lectures, demonstrations, group discussions, independent study
Grading System
Letter Grade (A-F)
Evaluation Plan
Type
|
Percentage
|
Assessment activity
|
Lab Work
|
75
|
daily evaluation of products and performance
|
Quizzes/Tests
|
25
|
|
Course topics
- Food grades
- Food quality
- Purchasing
- Receiving and storing
- Inventory control
- Food costing
- Standardized recipes
- Portion control
- Standard units of measurement
- Yield testing
- Menu planning
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.