CULI 2512: Culinary Practicum
Effective date
February 2017
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
Description
In this course students have the opportunity to apply their newly acquired knowledge and skills in an industrial catering establishment while on a practicum placement. Emphasis is placed on professionalism.
Year of study
2nd Year Post-secondary
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Apply effective time management, teamwork, and communication skills needed to work in a professional kitchen
- Assess complex products for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety
- Observe workplace culture, norms and expectations
- Request and reflect on feedback from industry professionals
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Practicum, Self-Paced, Individual Learning: 100
Total Hours: 100
Instructional Strategies
hands-on practice, projects and independent study
Grading System
Percentages-ITA
Evaluation Plan
Type
|
Percentage
|
Assessment activity
|
Practicum
|
50
|
|
Portfolio
|
50
|
|
Course topics
- 1. Orientation to Course Information
2. Professional Practice
3. Professional Development
4. Industry Networking
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.