CULI 1197: Cold Kitchen Hot Appetizers 1
Effective date
April 2014
Department
Asian Culinary Arts
School
Hospitality, Food Studies and Applied Business
Description
This course introduces students to the preparation of salads, dressings, Sushi, Sashimi, rolls, etc., as well as the preparation of hot appetizers such as Dim Sum, Asian hors d'oeuvres, etc. Emphasis is placed on work methods, presentation techniques and the quality of the finished products.
This course is part of the full-time Asian Culinary Arts Program.
Year of study
1st Year Post-secondary
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- List ingredients appropriate for the Asian cold kitchen menu and Asian hot hors d’oeuvres
- Prepare a variety of basic Asian cold dishes ( including Sushi, Sashimi, rolls etc.) to meet professional Asian culinary standards
- Prepare a variety of basic hot Asian appetizers (including Dim Sum, hors d’oeuvres) to meet professional Asian food service standards
- Employ presentation skills to finish dishes
- Analyze the quality of a finished dish with attention to colour, flavor and portion control
- Work in a safe and efficient manner at all times
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 3
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 22
Total Hours: 25
Instructional Strategies
Instructional strategies include lectures to introduce students to the theoretical principles and concepts of preparing salads, dressings, cold and hot appetizers 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)
Evaluation Plan
Type
|
Percentage
|
Assessment activity
|
Quizzes/Tests
|
20
|
|
Assignments
|
70
|
daily evaluation of products and performance
|
Participation
|
10
|
|
Course topics
- Asian Cold Plates
- Asian Hot Hors d’oeuvres
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.