vcc.ca
CULI 1502: Culinary Techniques
Effective date
May 2025
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
Description
This course provides an introduction to the principles and techniques of basic stocks, sauce and soup cooking. Students learn to prepare stocks, soups and sauces commonly used in professional kitchens. Students also prepare salads, dressings and accompaniments. Emphasis is placed on preparation, work methods, presentation techniques and quality control.
Credits
4.0
Year of study
1st Year Post-secondary
Prerequisites
CULI 1501.
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Apply effective time management, communication, and teamwork skills needed to work in a production kitchen
- Describe and apply the fundamental principle practices, skills and techniques to produce stocks, soups, sauces and salads
- Assess products for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety and sanitation in a production kitchen
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 25
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 75
Total Hours: 100
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 75
Total Hours: 100
Instructional Strategies
lectures, demonstration, hands-on practice, group work, kitchen activities, projects and independent study
Grading System
Percentages-STBC
Passing grade
70%
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Other |
20 |
Safety and Sanitation components as per the rubric |
|
Lab Work |
20 |
A variety of practical daily in-class activities |
|
Assignments |
20 |
A variety (2-5) of assignments over the course of four weeks |
|
Exam |
20 |
End of course practical exam |
|
Final Exam |
20 |
Multiple Choice Theory exam |
|
Attendance |
S/U |
See Student Handbook for detailed attendance requirements |
|
|
Students must receive a satisfactory grade on the attendance component to receive a passing grade in this course. |
|
Course topics
- 1. Orientation to Course Information, Review House Guidelines 2. Professional Practice and Skills 3. Health and Safety Review 4. Kitchen Equipment Review and Introduction to New Equipment 5. Introduction to Basic Kitchen Math – Recipe Competencies 6. Principles of Cooking Review 7. Introduction to Stocks and The Principles of Stock Production 8. Introduction to Soups and The Principles of Soup Production 9. Introduction to Basic Sauces and The Principles of Sauce Production 10. Introduction to Salads and The Fundamentals of Salad Production
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.