vcc.ca
CULI 1193: Meat, Poultry & Seafood 1
Effective date
April 2014
Department
Asian Culinary Arts
School
Hospitality, Food Studies and Applied Business
Description
In this course, students develop skills in the preparation and cooking of meat, poultry and seafood. Students develop skills in choosing appropriate ingredients for basic Asian dishes and learn basic techniques in cutting, seasoning and marinating. Students also learn various cooking methods including stir frying, deep frying, boiling, braising, steaming and barbecue.
This course is part of the full-time Asian Culinary Arts Program.
Credits
6.0
Year of study
1st Year Post-secondary
Prerequisites
CULI 1196.
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Practice FoodSafe principles in the preparation of meat, poultry and seafood
- Employ basic cutting techniques in the production of meat, poultry and seafood dishes
- Prepare meat, poultry and seafood using a variety of cooking methods including:
- Stir frying, pan frying, deep frying, boiling, braising, steaming and barbequing
- Employ seasonings and marinades to season, tenderize or enhance dishes
- Judge the quality of the finished products for texture, and taste
- Follow established practices on the use of kitchen equipment and utensils
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 15
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 135
Total Hours: 150
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 135
Total Hours: 150
Instructional Strategies
Instructional strategies include lectures to introduce students to the theoretical principles and concepts of preparing and cooking meat, poultry and seafood in a variety of Asian cuisines, integrated with group discussions. In the teaching kitchen these principles and concepts are demonstrated and students are provided with the opportunity to ask questions and apply their theoretical knowledge via practical exercises based on the principles of problem based learning.
Grading System
Letter Grade (A-F)
Passing grade
C+
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Quizzes/Tests |
20 |
|
|
Assignments |
70 |
daily evaluation of products and performance |
|
Participation |
10 |
|
Course topics
- Basic Preparation Principles for Meat, Poultry and Seafood
- Cutting Skills
- Quality Control
- Asian Meat, Poultry and Seafood Cooking Techniques
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.