vcc.ca
FSCR 0645: Basic Food Prep Level 2
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 cooking skills that build on the skills learned in Basic Food Prep 1. Students will practise dry and moist heat cooking methods by preparing beef stock, hot sandwiches, stews and more complex salads, and will be introduced to breakfast cookery. They will practise knife skills to continue developing proficiency and confidence in basic food preparation. This course provides the opportunity and structure for student to increase daily productivity, multitasking and capacity to work independently. Students will gain knowledge about healthy eating and cooking choices and will apply this knowledge to the preparation of meals.
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 dry and moist heat cooking methods accurately
- prepare beef stock, hot sandwiches, stews and composed salads accurately
- use kitchen knives safely and in an efficient and confident manner
- identify basic breakfast cookery
- make healthy choices in the consumption and preparation of food
- independently perform more than one kitchen task at a time
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 15
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 110
Total Hours: 125
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 110
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 |
35 |
Observation and analysis of food preparation skills |
|
Other |
35 |
Observation and analysis of production level |
Course topics
- Dry and Moist Heat Methods
- Breakfast Cookery
- Healthy Eating and Cooking
- Productivity
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.