vcc.ca

CULI 1526: Cook Chill Production Kitchen 2 

Effective date

July 2019 

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. 

Credits

4.0 

Year of study

1st Year Post-secondary 

Prerequisites

None 

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: 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 

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

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.
Generated at: 9:24 am on Mar. 28, 2024