vcc.ca
CULI 1133: Vegetarian Entrees, Pasta & Soup
Effective date
May 2015
Department
Professional Cook 1
School
Hospitality, Food Studies and Applied Business
Description
This course offers the student the opportunity to further their knowledge of stocks, soups, as well as introducing vegetarian entrée cooking and pasta cooking including sauces and accompaniments. Emphasis is placed on methods of work and quality of the final products.
This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
Credits
1.0
Year of study
1st Year Post-secondary
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Adhere to industry health and safety standards in the preparation, handling and storage of food;
- Identify and prepare a variety of items to accommodate vegetarian diets;
- Identify basic varieties of pasta;
- Prepare a variety of pasta with appropriate sauces, garnishes and accompaniments;
- Prepare and cook a variety of stocks and soups.
- Practice professional etiquette and personal hygiene during production;
- Work effectively as a team member during production and service;
- Implement principles of kitchen management for inventory and cost control;
- Evaluate product outcomes for consistency and accuracy in yield, flavor, texture and overall appearance according to product specifications and standards.
Prior Learning Assessment & Recognition (PLAR)
Permission to challenge this course must be obtained from the department head. PLAR must occur prior to the program start and will be conducted according to content-specific guidelines created by the department. PLAR is unavailable to students enrolled in the Culinary Arts Diploma (International Cohort).
Hours
Lecture, Online, Seminar, Tutorial: 3
Practicum, Self-Paced, Individual Learning: 22
Total Hours: 25
Practicum, Self-Paced, Individual Learning: 22
Total Hours: 25
Instructional Strategies
A combination of lecture, demonstration, discussion and independent study will be used.
Grading System
Letter Grade (A-F)
Passing grade
none specified
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Lab Work |
75 |
evaluated and marked daily products and performance |
|
Quizzes/Tests |
25 |
|
Course topics
- Vegetarian dietary requirements.
- Pasta varieties.
- Pasta sauces, garnishes and accompaniments.
- Basic stocks, soups, and sauces.
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.