vcc.ca
CULI 2510: Advanced Butchery-Charcuterie
Effective date
May 2018
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
Description
This course provides students with the knowledge and skills for identifying, processing and storing pork, lamb, veal, specialty poultry and specialty seafood. Building on previous courses, students identify cooking methods for various types of meat and seafood products. Students prepare a variety of cured and preserved items. Emphasis is placed on time management, communication, and teamwork skills, methods of work, preparation, service techniques and quality control.
Credits
1.5
Year of study
1st Year Post-secondary
Prerequisites
None
Corequisites
CULI 2508, CULI 2509.
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 in butchery and charcuterie
- Apply the principles, skills and butchery techniques to fabricate lamb, pork, veal, specialty poultry and seafood
- Describe and apply the fundamental principles, skills and techniques to produce charcuterie
- Assess butchery and charcuterie products for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety in butchery and charcuterie production
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 12
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 22
Total Hours: 34
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 22
Total Hours: 34
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 Advanced Butchery & Charcuterie 4. Equipment Use and Maintenance for Advanced Butchery & Charcuterie 5. Introduction to Advanced Butchery 6. Introduction to Charcuterie
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.