CULI 2508: Restaurant Line Cooking
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
Description
This course introduces students to line cooking in an a la carte service restaurant. Students apply the knowledge, skills, and techniques learned in previous courses and adapt the methods to restaurant line cooking. Students develop critical thinking, time management, communication, and teamwork skills to expedite orders.
Year of study
1st Year Post-secondary
Prerequisites
Acceptance into the Professional Cook 2 Advanced Certificate program or Culinary Arts Diploma (International) program
Corequisites
CULI 2509 - Appetizers & Platter Presentation
CULI 2510 - Advanced Butchery & Charcuterie
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 on a restaurant kitchen line
- Apply principles, skills and advanced techniques to produce a variety of menu products for restaurant service
- Assess a variety of products and service for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety in a restaurant kitchen
- Apply math skills for restaurant service production levels
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 11
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 22
Total Hours: 33
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
|
Assignments
|
35
|
Practical Exam
|
Portfolio
|
30
|
|
Exam
|
35
|
Multiple Choice Exam-Final
|
Course topics
- 1. Orientation to Course Information, Review House Guidelines
2. Professional Practice
3. Health And Safety Principles for the Restaurant Line
4. Equipment Use and Maintenance for the Restaurant Line
5. Introduction to the Restaurant Kitchen
6. Introduction to the Pass and Expediter’s Operating Procedures
7. A la Carte Line Operation and Service
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.