CULI 1526: Cook Chill Production Kitchen 2
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
Description
Building on skills and knowledge acquired in the CULI 1506 Cook Chill Production Kitchen 1 course, this course gives students further opportunity to develop the skills and techniques used in dry and moist heat cooking for a service outlet. Students are relocated to a new kitchen facility, providing them the opportunity to adapt to new menus, a new environment, and different procedures and equipment. More emphasis is placed on communication, teamwork, time management and critical thinking skills, as well as, efficient work methods and quality control.
Year of study
1st Year Post-secondary
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Apply effective time management, communication, and teamwork skills needed to work in a production kitchen
- Describe and apply the fundamental principles and skills of moist and dry heat cooking techniques to a variety of products
- Describe and apply principles and skills to the production of a variety of international dishes
- Describe and apply the fundamental principles and skills of vegetable gardening
- Assess consistency and quality standards of mise en place and products for service in a production kitchen
- Apply industry standards and procedures essential for food and kitchen safety to a variety of equipment and products in a production kitchen
- Apply math skills required for production in a cook chill kitchen
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 16
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 84
Total Hours: 100
Instructional Strategies
lectures, demonstration, hands-on practice, group work, kitchen activities, projects and independent study
Grading System
Percentages-ITA
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. Professional Practice and Skills
3. Health And Safety Principles for a Production Kitchen and Cook Chill
4. Commercial Kitchen Equipment Review and Introduction to New Equipment
5. Dry and Moist Heat Cooking
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.