vcc.ca
CULI 1503: Garde Manger & Breakfast
Effective date
May 2025
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
Description
This course provides the students with the opportunity to develop the skills to identify, handle and process the ingredients required to prepare breakfast, hot and cold sandwiches, garnishes, and accompaniments.
Emphasis is placed on communication, teamwork, time management, and critical thinking skills, as well as, efficient work methods 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 cold kitchen and a breakfast outlet.
- Describe and apply the fundamental principles, skills and techniques for garde manger and production and service of hot and cold breakfast items
- Assess mise en place, breakfast products and service for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety and sanitation in a cold kitchen and breakfast kitchen
- Prepare and serve a variety of non-alcoholic beverages
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 |
15 |
Safety and Sanitation components as per the rubric |
|
Lab Work |
25 |
A variety of practical daily in-class activities |
|
Assignments |
15 |
A variety of assignments over the course of four weeks |
|
Exam |
15 |
End of course practical exam |
|
Final Exam |
30 |
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 Principles for Breakfast and Garde Manger 4. Commercial Kitchen Equipment for Breakfast & Garde Manger 5. Introduction To Cold Kitchen and Cold Kitchen Fundamentals 6. Introduction To Sandwiches and the Fundamentals of Sandwich Production 7. Introduction To The Breakfast Kitchen 8. Breakfast Production 9. Introduction To the Fundamentals of Egg Cookery
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.