vcc.ca
CULI 2506: Global & Vegetarian Cuisine
Effective date
May 2018
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
Description
This course introduces students to traditional and ethnic cooking techniques and ingredients. Students apply these techniques to prepare a variety of global and vegetarian dishes.
Credits
2.0
Year of study
1st Year Post-secondary
Prerequisites
None
Corequisites
CULI 2504, CULI 2505.
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Apply principles, skills and techniques to produce a variety of global and vegetarian food
- Assess global and vegetarian products for consistency and quality standards
- Apply industry health and procedures essential for food and kitchen safety
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 44
Total Hours: 44
Total Hours: 44
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 |
|
Assignments |
20 |
|
|
Assignments |
20 |
|
|
Portfolio |
25 |
|
|
Exam |
35 |
Multiple Choice Exam-Final |
Course topics
- 1. Orientation to Course Information, Review House Guidelines 2. Professional Practice (Skills, Safety and New Equipment) 3. Introduction to Vegetarian Cuisine 4. Introduction to Global Cuisine
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.