vcc.ca
CULI 1299: Kitchen Management
Effective date
March 2019
Department
Asian Culinary Arts
School
Hospitality, Food Studies and Applied Business
Description
In this course students learn to organize an efficiently and professionally-run kitchen. Students develop skills in menu planning, food purchasing, receiving and inventory procedures and calculating costs and profits.
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:
- Supervise others working in a variety of kitchen sections
- Produce an inventory to meet menu production requirements
- Plan production and preparation schedules to meet production requirements
- Perform basic inventory tasks including incoming and outgoing inventory, and record keeping
- Use basic food costing principles to plan inventory
- Practice professional etiquette in the kitchen
- Work in a safe and efficient manner at all times
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 7
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 18
Total Hours: 25
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 18
Total Hours: 25
Instructional Strategies
Instructional strategies include lectures to introduce students to the theoretical principles and concepts of organizing an efficiently and professionally-run kitchen, 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
- Kitchen Supervision
- Inventory Control
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.