vcc.ca
CULP 1001: Culinary Arts Apprentice Level 1
Effective date
January 2023
Department
Culinary Arts Apprenticeship
School
Hospitality, Food Studies and Applied Business
Description
This course is designed for the apprentice currently working as a sponsored level 1 cook in the food service and hospitality industries, and is designed to supplement on-the-job training.
It provides an overview of basic stock, soup and sauce production along with the preparation of meat, poultry, seafood, vegetables and starches. Students at this level also learn how to prepare basic salads, sandwiches, convenience foods, pies and basic desserts.
Credits
5.0
Year of study
1st Year Post-secondary
Prerequisites
Valid Food Safe Level 1 Certificate (certification must remain valid throughout the course).
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Describe, identify and apply fundamental industry health standards and procedures essential for food and kitchen safety.
- Describe the BC Human Rights Act and Employment Standards Act as it pertains to a cook within the culinary industry and human resource management.
- Identify and describe food production practices, common ingredients, nutritional properties and menu styles, using basic culinary terminology.
- Describe and apply the fundamental principles, skills and techniques to fabricate beef, poultry and seafood.
- Apply effective time management, communication and teamwork skills needed to produce and present common dishes.
- Select, describe, and apply the fundamental principles and techniques for the basic preparation of stocks, soups and sauces, proteins, starches, vegetables, breakfast, dessert, and baked items
- Apply math skills to determine yields, portions and production.
- Assess mise en place and all products for consistency and quality standards.
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 31.25
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 93.75
Total Hours: 125
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 93.75
Total Hours: 125
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 |
|
Portfolio |
75 |
Portfolio will consist of a variety of assignments, projects, and activities, as well as formative assessments |
|
Midterm Exam |
10 |
|
|
Final Exam |
15 |
|
Course topics
- Occupational Skills
- Stocks, Soups and Sauces
- Vegetables and Fruits
- Starches
- Meats, Poultry and Seafood
- Garde Manger
- Eggs, Breakfast Cookery, and Dairy
- Baked Goods and Desserts
- Beverages
Learning resources
Gisslen - Professional Cooking, Totara, PowerPoints/Presentations, Videos
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.