vcc.ca
CULP 2001: Culinary Arts Apprentice Level 2
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 2 cook in the food service and hospitality industries, and is designed to supplement on the job training.
This course provides students with skills in menu planning, kitchen management and cost controls.
Students at this level also learn new and intermediate techniques to prepare a variety of salads, soups, starches and vegetables. Secondary sauces, meat, seafood and poultry dishes are prepared to further the apprentice's skill level. Additional meat, seafood and poultry cutting, as well as hors d'oeuvres production, presentation platter preparation, yeast products and pastries are also included at this level. Students will build on plating and presentation skills.
Credits
5.0
Year of study
1st Year Post-secondary
Prerequisites
CULP 1001; 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:
- Apply effective time management, communication and teamwork skills needed to produce and present complex dishes
- Describe, identify and apply fundamental industry health standards and procedures essential for food and kitchen safety
- Apply principles, advanced skills and techniques to fabricate lamb, pork, veal, specialty seafood and specialty poultry
- Describe the BC Human Rights Act and Employment Standards Act as it pertains to a cook within the culinary industry and human resource management
- Apply industry health standards and procedures essential for food and kitchen safety
- Apply math skills for kitchen management, cost controls and production
- Write a menu applying the principles of menu planning and nutrition
- Assess menus and a variety of complex products for consistency and quality standards
- Apply principles, advanced skills and techniques for preparing specialty proteins, starches, vegetables, appetizers, hors d’oeuvres, presentation platters, desserts and baked goods
- Prepare and present complex products
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 Meat, seafood and poultry cooking and cutting Hors d'oeuvres production, presentation platter preparation Yeast products and pastries
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.