vcc.ca

CULI 1165: Culinary Arts High School Bridging 

Effective date

May 2023 

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. 

Credits

5.0 

Year of study

1st Year Post-secondary 

Prerequisites

Successful completion of Youth Train Trades program at a high school. 

Corequisites

None 

Course Learning Outcomes

Upon successful completion of this course, students will be able to:

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 

Passing grade

70% 
 

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

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.
Generated at: 12:42 pm on Mar. 28, 2024