Short Order and Cafe Service (CULI 1510)
This course introduces students to the basic principles of nutrition and its application in food preparation. This course also examines the study of taste and flavour and introduces students to institutional menus and terminology.
Building on skills and knowledge acquired in previous classes, this course also gives students hands-on experience preparing and serving multiple lunch items at service stations in a cafe setting. Finishing techniques will be applied to par-cooked vegetables and starches, meat, poultry and seafood. Emphasis is placed on communication, teamwork, time management and critical thinking skills, as well as, efficient work methods and quality control.
Building on skills and knowledge acquired in previous classes, this course also gives students hands-on experience preparing and serving multiple lunch items at service stations in a cafe setting. Finishing techniques will be applied to par-cooked vegetables and starches, meat, poultry and seafood. Emphasis is placed on communication, teamwork, time management and critical thinking skills, as well as, efficient work methods and quality control.
Course code: CULI 1510
Credits: 5.0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1510
Prerequisites
CULI 1506.
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 41194 | January 27, 2025 to June 27, 2025 | See full schedule Delivery: In Person Location: Howe Sound Secondary School | Gill, Collin |
Additional Information
- 1. Orientation to Course Information, Review House Guidelines
2. Professional Practice and Skills
3. Basic Nutrition
4. Palette Development and Taste & Flavour Principles
5. Introduction to Menus
6. Health Safety and Sanitation Principles for a Short Order Café
7. Introduction to the Short Order Café and Kitchen Stations
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.