vcc.ca
CULI 1505: Butchery
Effective date
May 2018
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
Description
This course provides students with the knowledge and skills for identifying, processing and storing beef, poultry and seafood. The course introduces students to the factors to be considered in selecting cooking methods for various types of meat and seafood products. Emphasis is placed on communication, teamwork, time management and critical thinking skills, as well as, efficient work methods 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:
- Apply effective time management skills needed to work in butchery
- Describe and apply the fundamental principles, skills and butchery techniques to fabricate beef, poultry, and seafood
- Assess butchery products for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety in a butchery kitchen
- Apply math skills to determine yields and portions in butchery fabrication
- Select appropriate cookery methods for beef, poultry and seafood products
- Discuss industry practices in the production of meat, seafood, and poultry
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 43
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 57
Total Hours: 100
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 57
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 |
Course topics
- 1. Orientation to Course Information, Review House Guidelines 2. Introduction to Butchery - Health And Safety , Butcher Shop Equipment 3. Commercial Production Practices 4. Introduction and Fundamentals of Poultry Fabrication 5. Poultry Cooking Techniques 6. Introduction and Fundamentals of Poultry Fabrication 7. Poultry Cooking Techniques 8. Introduction and Fundamentals of Beef Fabrication 9. Beef Cooking Techniques 10. Portion Cutting 11. Introduction and Fundamentals of Fish and Shellfish Fabrication 12. Fish and Shellfish Cooking 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.