CULI 1291: Cold Kitchen Hot Appetizers 2
Effective date
April 2014
Department
Asian Culinary Arts
School
Hospitality, Food Studies and Applied Business
Description
Building on the skills acquired in the first level of training, students prepare more advanced salads, rolls and hot appetizers. Emphasis is placed on choosing the proper ingredients, food presentation and wok methods.
This course is part of the full-time Asian Culinary Arts Program.
Year of study
1st Year Post-secondary
Prerequisites
CULI 1196, CULI 1197.
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Identify appropriate ingredients for a variety of more complex Asian cuisine cold and hot appetizers.
- Prepare a variety of complex Asian salads and dressings including sushi, Sashimi and rolls , using advanced cooking techniques
- Prepare a variety of cold dishes including Dim Sum, and Asian hors d’oeuvres using advanced cooking techniques
- Adhere to hygiene and safety rules and principles during food preparation and production.
- Master detailed presentation skills to menu items.
- Evaluate the quality of the finished items for flavour, colour, design and presentation.
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 advanced 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
- Selecting appropriate Ingredients for the Asian Cuisine cold dishes and hot appetizers
- Combining Cooking Techniques
- Complex Presentation 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.