vcc.ca
CULI 1511: Kitchen Orientation
Effective date
May 2018
Department
Diploma Culinary Arts Intl
School
Hospitality, Food Studies and Applied Business
Description
This course provides an introduction to the food industry and the essential skills required for success as a cook. It introduces learners to language and terminology specific to the field of culinary arts. Career planning, job search strategies and sociocultural competencies appropriate to the workplace will be introduced and practiced. students receive Food safe Level 1 certification.
Credits
5.0
Year of study
1st Year Post-secondary
Prerequisites
Acceptance into the Culinary Arts Diploma (International) program
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Describe professional responsibilities, roles, and certifications in the food service industry
- Describe the fundamentals of cookery
- Assess products for consistency and quality standards
- Identify and apply fundamental industry standards and procedures essential for food, kitchen and worker safety
- Apply employment strategies to plan personal and career pathways
- Identify and describe food production practices in the food industry
- Apply selected fundamental knife techniques to a variety of products
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 66
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 34
Total Hours: 100
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 34
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 VCC College, Culinary Arts Program, House Guidelines, Student Services, Facilities 2. Professional Practice and Skills 3. Introduction to the Culinary Arts profession – History and Trends 4. Career Planning – Culinary Careers 5. Introduction to Health and Safety – General and Food 6. Introduction to Commercial Kitchen Equipment 7. Food Industry Stewardship 8. Introduction to Recipes –Measurement Systems 9. Introduction to Basic Kitchen Ingredients – Pantry Essentials 10. Introduction to Basic Vegetable Processing and Fabrication – Cutting Techniques 11. Introduction to General principles of Cooking – Heat 12. FOODSAFE Level 1
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.