vcc.ca
CULI 1298: Vegetables & Starches 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 continue to learn to select, store, clean, prepare and cook vegetables. Advanced methods for cooking rice and noodles are taught in this course. Emphasis is placed on wok methods, presentation techniques and 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:
- Adhere to (FoodSafe) hygiene and safety rules and principles during food production.
- Master advanced Asian cooking principles for complex Asian vegetable, rice and noodles dishes
- Evaluate the quality of the finished items for flavour, colour, and texture
- Use kitchen equipment and utensils in a professional manner
- Practice entry level preparation and cooking techniques and skills in the preparation and cooking of vegetables, rice and noodles to meet standards for the Asian food service industry
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 2.5
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 22.5
Total Hours: 25
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 22.5
Total Hours: 25
Instructional Strategies
Instructional strategies include lectures to introduce students to advanced theoretical principles and concepts of selecting, storing, cleaning, preparing and cooking vegetables 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
- Vegetables, Rice and Noodles
- Preparation and Cooking of Vegetables and Starches
- 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.