vcc.ca
HOSP 2310: Food Production Principles
Effective date
September 2023
Department
Hospitality Management
School
Hospitality, Food Studies and Applied Business
Description
This course prepares students to manage and work in the kitchen preparing food in a safe, environmentally stable, efficient and cost-effective manner. Students are introduced to the principles of cooking based on French Culinary techniques. This course covers the theoretical and practical application of food service operations. Students develop practical training while learning techniques and use of tools in an industrial kitchen, and theoretical competency in the elements of food costing and operations of a kitchen brigade in a restaurant environment.
Credits
3.0
Year of study
2nd Year Post-secondary
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Communicate effectively with each team member in the kitchen.
- Identify and operate kitchen equipment and hand tools.
- Demonstrate simple knife skills.
- Define cooking terms and concepts within the culinary foundations of this course.
- Read, comprehend, convert and prepare recipes while weighing and measuring accurately.
- Classify and prepare: vegetables and starches, cold kitchen prep, eggs, soups, sauces, fish, shellfish, meat and poultry.
- Identify nutritional and healthy menus and effectively use seasonings, spices and herbs.
- Use effective inventory, purchasing, receiving and storing procedures for cost controls.
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 15
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 50
Total Hours: 65
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 50
Total Hours: 65
Instructional Strategies
Lectures, demonstrations, supervision of practical work.
Grading System
Letter Grade (A-F)
Passing grade
D (50%)
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Quizzes/Tests |
20-30 |
Three quizzes are given on theory of cooking |
|
Lab Work |
40-50 |
Multiple assessments on applied cooking skills, teamwork, participation |
|
Final Exam |
20-30 |
|
Course topics
- Kitchen equipment
- Kitchen safety
- Knife skills
- Salads, salad dressings, vegetables and starch cooking
- Sandwiches, soups and stocks
- Egg cookery
- Sauces and pasta cooking
- Meat and poultry cooking methods
- Fish and shellfish cooking methods
- Dessert preparation
- Weights and measures
- Recipe conversions
- Cost controls - inventory, purchasing and receiving.
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.