CULI 1131: Meat and Poultry Cooking
Department
Professional Cook 1
School
Hospitality, Food Studies and Applied Business
Description
This course provides an introduction to the principles of meat and poultry identification and dry heat and moist cooking methods. Also included are the preparation of sauces, garnishes, accompaniments, carving and portioning techniques. Emphasis is placed on methods of work and the quality of the finished products.
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:
- Adhere to industry health and safety standards in the preparation, handling and storage of food;
- Identify and apply a variety of moist and dry heat cooking methods for meat and poultry;
- Prepare and serve a variety of cooked meats and poultry with appropriate sauces and accompaniments;
- Prepare a variety of meat sauces including jus, jus lie and pan gravy;
- Portion and carve different types of meat and poultry.
- Practice professional etiquette and personal hygiene 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: 3
Practicum, Self-Paced, Individual Learning: 22
Total Hours: 25
Instructional Strategies
A combination of lecture, demonstration, discussion and independent study will be used.
Grading System
Letter Grade (A-F)
Evaluation Plan
Type
|
Percentage
|
Assessment activity
|
Lab Work
|
75
|
evaluated and marked daily products and performance
|
Quizzes/Tests
|
25
|
|
Course topics
- Dry and moist heat cooking methods
- Basic meat and poultry entrees
- Basic meat and poultry sauces and accompaniments
- Meat and poultry portioning and carving
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.