vcc.ca

CULI 1502: Culinary Techniques 

Effective date

May 2018 

Department

Culinary Arts (Blended) 

School

Hospitality, Food Studies and Applied Business 
 




Description

This course provides an introduction to the principles and techniques of basic stocks, sauce and soup cooking. Students learn to prepare stocks, soups and sauces commonly used in professional kitchens. Students also prepare salads, dressings and accompaniments. Emphasis is placed on preparation, work methods, presentation techniques and quality control. 

Credits

4.0 

Year of study

1st Year Post-secondary 

Prerequisites

Acceptance into the Professional Cook 1 + Catering Certificate program or Culinary Arts Diploma (International ) program 

Corequisites

None 

Course Learning Outcomes

Upon successful completion of this course, students will be able to:

Prior Learning Assessment & Recognition (PLAR)

None 

Hours

Lecture, Online, Seminar, Tutorial: 45
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 55
Total Hours: 100
 

Instructional Strategies

lectures, demonstration, hands-on practice, group work, kitchen activities, projects and independent study 

Grading System

Percentages-ITA 

Passing grade

70% 
 

Evaluation Plan

Type

Percentage

Assessment activity

Exam 

35 

Practical Exam 

Assignments 

15 

 

Portfolio 

15 

 

Final Exam 

35 

Multiple Choice Exam-Final 

Course topics

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.
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