vcc.ca
CULI 1198: Vegetables & Starches 1
Effective date
April 2014
Department
Asian Culinary Arts
School
Hospitality, Food Studies and Applied Business
Description
Students learn to select, store, prepare and cook vegetables used in a variety of Asian cuisines. Rice and noodle cooking methods will be taught in the course. Emphasis is placed on developing cooking and presentation techniques as well as the quality of the final product.
This course is part of the full-time Asian Culinary Arts Program.
Credits
1.0
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:
- Select vegetables and starches used in Asian cuisine
- Cook vegetables and starches used in Asian cuisine using a variety of methods including steaming, poaching, stir-frying, and deep- frying
- Use presentation skills to “finish” a dish
- Assess finished food service products for design, texture, colour, and taste
- Follow established practices on the use of kitchen equipment and utensils
- Practice FoodSafe principles in the preparation of vegetables and starches (rice and noodles)
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 3
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 22
Total Hours: 25
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)
Passing grade
C+
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Quizzes/Tests |
20 |
|
|
Assignments |
70 |
daily evaluation of products and performance |
|
Participation |
10 |
|
Course topics
- Asian Vegetables
- Rice and Noodles
- Preparation for Vegetables and Starches
- Presentation Skills
- FoodSafe Principles
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.