vcc.ca

CULI 1135: Meat, Poultry, Seafood Cutting 

Effective date

May 2015 

Department

Professional Cook 1 

School

Hospitality, Food Studies and Applied Business 
 




Description

This course is centered around the cutting and processing of primary and secondary cuts of beef, pork, veal and lamb. Included in the course are the cutting and processing of an assortment of fish and poultry products. This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs. 

Credits

4.0 

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:

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: 25
Practicum, Self-Paced, Individual Learning: 75
Total Hours: 100
 

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

Lab Work 

75 

evaluated and marked daily products and performance 

Quizzes/Tests 

25 

 

Course topics

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.
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