vcc.ca
CULI 1183: Cook Practicum 2 -Advanced
Effective date
September 2020
Department
Culinary Arts ESL
School
Hospitality, Food Studies and Applied Business
Description
After CULI 1508 in culinary training, students return to the industry for an additional two weeks. During this time students further their practical training by joining the staff of advanced institutional and hotel kitchens to further develop their skills and experience the daily routine of these environments. During this time they are evaluated by their supervisors and are periodically monitored by their VCC culinary instructor.
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, CULI 1182, CULI 1506, CULI 1507, CULI 1508.
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Perform entry-level kitchen procedures
- Communicate using entry-level 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 |
|
Other |
100 |
Combination of attendance and participation |
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.