CULI 1137: Vegetable, Egg, Starch, Pasta
Department
Professional Cook 1
School
Hospitality, Food Studies and Applied Business
Description
Building on skills learned in previous classes, the student will prepare vegetables, advanced potatoes and starches, vegetarian specialties, pasta dishes, and luncheon omelettes and egg dishes for the public. Emphasis is placed on method of work, preparation, service techniques and the final 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;
- Use advanced cooking methods to prepare a variety of vegetables;
- Use advanced cooking methods to prepare a variety of potatoes;
- Use advanced cooking methods to prepare different types of rice;
- Use advanced cooking methods to prepare a variety of pastas;
- Prepare a variety of advanced sauces, garnishes and accompaniments for vegetables and starches;
- Prepare a variety of egg-based lunch entrees;
- Prepare a variety of advanced vegetarian entrees;
- 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: 5
Practicum, Self-Paced, Individual Learning: 45
Total Hours: 50
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
- Vegetable cookery
- Potato and starch cookery
- Vegetarian entrees
- Egg-based lunch entrees
- Advanced sauces, garnishes and accompaniments for vegetables and starches
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.