vcc.ca
CULI 1528: Short Order Cafe 2
Effective date
July 2019
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
Description
Building on skills and knowledge acquired in CULI 1508 Short Order Cafe 1, this course gives students additional hands-on experience preparing and serving multiple lunch items at service stations in a cafe setting at the Broadway Quizine kitchen. Finishing techniques will be applied to a variety of new menu items including but not limited to par-cooked vegetables and starches, meat, poultry and seafood. 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:
- Apply effective time management, teamwork, and communication skills needed for working in a team in a short order kitchen
- Apply the fundamental principles, skills and techniques to produce a variety of sandwiches and hot food products in a cafe setting
- Apply principles and skills to finishing and serving a variety of international dishes
- Assess and modify products and service for consistency and quality standards in a short order cafe
- Apply the principles and skills of vegetable harvesting and garden maintenance
- Apply industry standards and procedures essential for food and kitchen safety in a production kitchen and short order cafe
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 16
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 84
Total Hours: 100
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-Final |
Course topics
- 1. Orientation to Course Information, Review House Guidelines 2. Professional Practice and Skills 3. Health And Safety Principles for a Short Order Café 4. Short Order Café and Kitchen Stations
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.