CULI 1293: Meat, Poultry & Seafood 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 Asian cuisine meat, poultry and seafood dishes using a variety of cooking methods. In addition, students will study the preparation of appropriate sauces, garnishes and accompaniments.
This course is part of the full-time Asian Culinary Arts Program.
Year of study
1st Year Post-secondary
Prerequisites
CULI 1196, CULI 1193.
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Adhere to FoodSafe principles and rules for the storage, cleaning and processing of meat, poultry and seafood.
- Master advanced cutting and boning techniques to prepare a variety of meat, poultry and seafood
- Apply their knowledge of herbs, seasonings and marinades to complement, tenderize, and enhance a chosen meat, poultry or seafood dish.
- Master advanced cooking methods including steaming, poaching, pan-frying, deep-frying and grilling
- Apply principles of safe practice in 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
Instructional Strategies
Instructional strategies include lectures to introduce students to the theoretical principles and concepts of preparing advanced meat, poultry and seafood dishes 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
- Advanced Preparation Methods for Meat, Poultry and Seafood
- Quality Control in the Asian food service kitchen
- Advanced Asian Cooking Techniques/Skills
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.