vcc.ca
FSCR 0635: Kitchen Basics
Effective date
September 2011
Department
Community & Career Education
School
Arts and Sciences
Description
This course provides students with the support and opportunity to recognize and develop the knowledge and skills to set up their work stations and maintain a well-organized kitchen throughout the work day. Students develop an awareness of the professional kitchen environment and the importance of being alert and responding quickly to the pace set in a professional kitchen.
In this course students are given instruction in proper procedures for receiving and storing food, using knives, tools and small equipment safely, and portioning and measuring accurately. Students will identify and recognize quality traits in common vegetables, herbs and spices. The importance of organic products, seasonal cooking and "buying local" are emphasized. Students regularly practise recycling procedures.
Instructional strategies include, but are not limited to, lecture, classroom discussion, demonstrations, experiential learning and practice.
This course is part of the fulltime Food Service Careers (Adult Special Education) Program.
Credits
6.0
Year of study
Below Grade 10 Equivalency
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- set up and maintain a well organized work station throughout the work day
- practice safety in the kitchen consistently
- apply consistently, basic FOODSAFE and HACCP principles in the receiving and storage of food items
- identify and use kitchen knives and small tools and equipment accurately and safely
- use metric and imperial measures to accurately measure ingredients
- package, and label retail food products accurately and consistently
- identify a variety of vegetables, herbs and spices and their quality traits accurately
- recognize the importance of organic, seasonal cooking and "buying local
- recognize the importance of daily recycling procedures
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 30
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 120
Total Hours: 150
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 120
Total Hours: 150
Instructional Strategies
Instructional strategies include, but are not limited to, lecture, classroom discussion, demonstrations, experiential learning and practice.
Grading System
Satisfactory/Unsatisfactory
Passing grade
Satisfactory
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Quizzes/Tests |
10 |
Verbal and/or written |
|
Participation |
20 |
Checklist |
|
Other |
20 |
Observation and analysis of organizational skills |
|
Other |
25 |
Observation and analysis of portioning and measuring skills |
|
Other |
25 |
Identification of food and equipment |
Course topics
- Kitchen Awareness and Organizational Skills
- Receiving and Storing Food
- Knife Skills, Kitchen Hand Tools and Equipment
- Portioning and Measuring
- Vegetable identification
- Recycling
- Organic, Seasonal and Local Food
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.