vcc.ca
CULI 2509: Appetizers & Platters
Effective date
May 2018
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
Description
In this course students prepare a variety of appetizers and are introduced to running the pass of a restaurant kitchen. Students develop critical thinking, time management, communication, and teamwork skills to expedite orders. Students build on plating and presentation skills and techniques learned in previous courses.
Credits
1.5
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 2508
CULI 2510
CULI 2510
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Apply effective time management, communication, and teamwork skills needed to expedite orders and work on an appetizer station
- Apply principles, skills and advanced techniques to expedite orders and produce a variety of appetizers and platters for restaurant service
- Assess 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 production of appetizers and platters
- Plate and present restaurant menu items
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 11
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 22
Total Hours: 33
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
Passing grade
70%
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 Food Styling and The Appetizer Station 4. Equipment Use and Maintenance for Food Styling and The Appetizer Station 5. Menu Styling and Presentation 6. Introduction to Appetizers and Production
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.