vcc.ca
CULI 1182: Cook Practicum 1-Introductory
Effective date
September 2020
Department
Culinary Arts ESL
School
Hospitality, Food Studies and Applied Business
Description
Students are placed in their introductory industry practicum positions for a period of two weeks. During this time students are exposed to the daily routine of the basic institutional kitchen while utilizing both their language and culinary skills learned to date. Students work closely with their instructor and practicum supervisor to develop a work plan.
This course is part of the full-time Professional Cook 1 Certificate (EAL Cohort) program.
Credits
2.0
Year of study
1st Year Post-secondary
Prerequisites
CULI 1128, CULI 1501, CULI 1502, CULI 1503, CULI 1504, CULI 1505.
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Perform basic kitchen procedures
- Communicate using basic kitchen terminology and concepts
- Adhere to industry kitchen standards
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Practicum, Self-Paced, Individual Learning: 70
Total Hours: 70
Total Hours: 70
Instructional Strategies
Supervised practicum
Grading System
Satisfactory/Unsatisfactory
Passing grade
70%
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Practicum |
100 |
The instructor will work closely with the practicum supervisor to assess student achievement of the work plan |
Course topics
- Kitchen standards and procedures
- Kitchen communication
- Teamwork
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.