CULI 1165: Culinary Arts High School Bridging
Department
Culinary Arts - Satellite Prg
School
Hospitality, Food Studies and Applied Business
Description
This is a supplement course to the Youth In Trades programs for the districts where VCC does not have a satellite campus. In addition to building on the skills learned in the Youth Train in Trades program, students will review and be assessed on the skills required to prepare for the technical and practical exam for Professional Cook 1.
Year of study
1st Year Post-secondary
Prerequisites
Successful completion of Youth Train Trades program at a high school.
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Prepare ingredients for the full range of cold kitchen items including compound, and gelatin salads, savory mousse, and fruit, cheese and meat platters.
- Prepare a variety of yeast, pastry baked goods and basic cakes using the appropriate baking techniques
- Prepare and cook a selection of hot & cold breakfast dishes using a variety of cooking methods to order
- Prepare meat, poultry, seafood, vegetables and starches using the following methods: roasting/baking, broiling, pan- frying/sautéing/grilling, deep-frying, braising, glazing, gratinating, stuffing, boiling/steaming and poaching
- Prepare a variety of sauces to accompany meat, poultry and seafood dishes
- Evaluate the quality of finished items for flavour, colour, design and presentation
- Work in a safe and efficient manner at all times
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 31.25
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 93.75
Total Hours: 125
Instructional Strategies
Lectures, demonstration, hands-on practice, group work, kitchen activities, projects and independent study.
Grading System
Percentages-ITA
Evaluation Plan
Type
|
Percentage
|
Assessment activity
|
Portfolio
|
75
|
Portfolio will consist of a variety of assignments, projects, and activities, as well as formative assessments
|
Midterm Exam
|
10
|
|
Final Exam
|
15
|
|
Course topics
- 1. Occupational Skills
2. Stocks, Soups and Sauces
3. Vegetables and Fruits
4. Starches
5. Meats, Poultry and Seafood
6. Garde Manger
7. Eggs, Breakfast Cookery, and Dairy
8. Baked Goods and Desserts
9. Beverages
Learning resources
Gisslen - Professional Cooking
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.