vcc.ca
FSCR 0640: Basic Food Prep Level I
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 a set of basic cooking skills to use in a professional kitchen. Students will practise basic cooking methods and techniques by preparing salads, condiments, cold sandwiches, basic stocks and seasonal soups. They will continue to practise their knife skills.
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
5.0
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:
- describe and apply basic cooking techniques and methods accurately
- prepare basic salads, condiments, stocks, soups and cold sandwiches accurately
- use kitchen knives safely and in an efficient and confident manner
- demonstrate effective customer service skills
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 25
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 100
Total Hours: 125
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 100
Total Hours: 125
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 to evaluate professionalism, organization, active participation in learning |
|
Other |
15 |
Observation and analysis of customer service skills |
|
Other |
20 |
Observation and analysis of knife skills |
|
Other |
35 |
Observation and analysis of food preparation skills |
Course topics
- Basic Cooking Methods and Techniques
- Salads and Condiments
- Cold Sandwiches
- Basic Stocks
- Seasonal Soups
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.