Oct. 2018 Education Council Proposal Circulation Sheet

Oct. 2018

Education Council Proposal Circulation Sheet

To:

EdCo Admin Assistant Date: December 3 2019

-------

From: Anthony (Tony) Rechsteiner

Phone: 5249 Email:[email protected] _________ _

Proposal: 2 Year Culinary Diploma (International)

Proposed Implementation Date: _F_a_l _l 2_0_2_0 _____ _______ __ _

Once developed and submitted to the Education Council (EdCo) Admin Assistant, this

proposal will enter the review stage and be circulated to the Admissions Committee and

Curriculum Committee. You will be invited to speak to it and discuss it with those

committees.

Following the review stage, this proposal will enter the revision stage and will be

circulated to the following core program committees and instructional program

committees:

Regional Program Committees, Educational Administrative Team, Aboriginal Education,

Community & Continuing Education, International Education, Student Services, UT Arts, UT

Science, Health Science, Applied Business Technology, Business, Developmental, Human

Services and Trades and Technologies.

Please be aware of the timelines required for developing, consulting, circulating, revising

and submitting the proposal to Education Council. Copy editing and formatting are

strongly recommended before submitting proposals. The entire process takes

approximately seven weeks after consultation with Admissions and Curriculum

Committees.

Anthony (Tony) Rechsteiner Name - Proponent

Frank Rossi Name - Educational Administrator

X /). !LLc ��c 3/Pr1 Signature Date

��- December 3, 2019

Signature Date

(The signatures above are required prior to circulation and review by Education Council)

School of Trades and Technologies

Culinary Arts Diploma

Full Time Starting September 2020

Length of program

2 years (17 months)

Program Rationale:

The foodservice/Hospitality sector is projected to create 3300 new jobs in BC in the next 10

years. There is a chronic shortage of qualified professional employees in the Foodservice and

hospitality industry across Canada. This Diploma program is designed to prepare students for

employment as line cooks or second cooks in hotels, restaurants, catering companies, flight

kitchens, trains, camps, cruise ships and institutional/healthcare kitchens.

In conversations and meetings with local restaurants, hotels, camps and other employers of

potential graduates they are all asking for better trained and qualified staff to reduce the costs of

turnover.

This diploma program is designed to assist international students who wish to study and work

in Canada. An international cohort would be a logical offering. A diploma program would supply

the opportunity for students to study in British Columbia and receive the high quality of

education provided at the College of New Caledonia. An international cohort would fulfil the

need for additional trained personnel in our growing economy.

The practicum provides an opportunity to introduce students to the industry and to be a part of

a highly trained workforce in Food services in British Columbia. Students will receive a high-

quality education that will mirror or exceed the standards in Canada regardless of where they

chose to apply their skills.

The program will make use of the existing teaching and learning facilities in the CNC

Professional Cook program including the Kodiaks dining room and catering areas, in

collaboration with food services.

Year 1 courses and hours

Direct Instruction Hours

Supervised Practice Hours

Practicum Hours

Total Hours

Credit Equivalence

CULI 150 100 80 20 0 100 4

CULI 151 100 80 20 0 100 4

CULI 152 100 80 20 0 100 4

CULI 153 100 80 20 0 100 4

CULI 154 100 80 20 0 100 4

CULI 155 200 160 40 0 200 5

CULI 156 36 36 0 0 36 2

CULI 157 184 148 36 0 184 4

CULI 158 100 80 20 0 100 3

Total Year 1 Courses 1020 824 196 0 1020 34

Year 2 courses and hours

CULI 251 100 80 20 0 100 4

CULI 252 44 36 8 0 44 3

CULI 253 12 10 2 0 12 1

CULI 254 44 36 8 0 44 3

CULI 255 44 36 8 0 44 3

CULI 256 100 80 20 0 100 4

CULI 257 40 32 8 0 40 2

CULI 258 30 25 5 0 30 2

CULI 259 40 32 8 0 40 2

CULI 260 200 150 50 0 200 5

CULI 261 100 0 0 100 100 3

TOTAL YEAR 2 HOURS 754 517 137 100 754 32

Program Totals 1774 1341 333 100 1774 66

Note

During internal consultation, feedback was received regarding the vocabulary requirements of

the program and the challenge this could present for students and English language learners.

Faculty will support English language learners with specific strategies to aid in vocabulary

acquisition and will refer to Testing and Tutoring Services when appropriate.

Program Profile


Full Time

Length of program 2 years (17 months)

Program Description

The foodservice/hospitality sector is projected to create 3300 new jobs in BC in the next 10

years. There is a chronic shortage of qualified professional employees in the foodservice and

hospitality industry across Canada. This Diploma program is designed to prepare students for

employment as line cooks or second cooks in hotels, restaurants, catering companies, flight

kitchens, trains, camps, cruise ships and institutional/healthcare kitchens.

The program will make use of the existing professional cook teaching and learning facilities

including our fine dining restaurant and other food service areas. This diploma program will aid

international students wishing to study and work in Canada. The practicum provides an

opportunity to introduce students to our industry.

Following this program, students who wish to achieve professional certification with the

Industry Training Authority of British Columbia will be required to challenge written and

practical assessments. Once graduates obtain 400 hours in the trade after program

completion, they will be eligible to challenge their level 1 ITA Professional Cook certification

assessment. After completion of level 1, and with an additional 720 hours in the trade, they will

be eligible to challenge their level 2 ITA Professional Cook certification.

Program Learning Outcomes:

Upon the successful completion of this program, students will be able to:

• Apply cookery skills and theoretical knowledge to the preparation, presentation and service of a range of dishes and beverages for a commercial hospitality environment.

• Evaluate product for consistency and accuracy in yield, flavor, texture, and overall appearance according to product specifications and standards.

• Plan, design and write menus; and special event, dietary needs for a culinary establishment that reflects nutritional and specific needs.

• Adhere to industry health, safety and employment standards in preparation, handling and storage of food and equipment.

• Adapt the knowledge, skills and attitudes necessary for success and sustainable professional practice in the culinary arts.

Admission Requirements

• 4 credits of English Language Arts 10, or ENGL 030, or equivalent

• Workplace Mathematics 10, or equivalent

• International students from a non-English speaking country will be required to provide proof of an academic IELTS of 6.0 overall with no band less than 5.5, or equivalent, within the last two years.

Graduation Requirements

Upon successful completion of the following required courses, students will receive a Culinary

Arts Diploma.

Required Courses:

CULI 150 Kitchen Orientation

CULI 151 Culinary Techniques

CULI 152 Garde Manger & Breakfast

CULI 153 Baking Techniques

CULI 154 Butchery

CULI 155 Production Kitchen

CULI 156 Flavour Principles & Menus

CULI 157 Short Order & Cafe

CULI 158 Catering

CULI 251 Kitchen Management, Purchasing & Receiving

CULI 252 Restaurant Customer Service

CULI 253 Menu Development & Nutrition

CULI 254 Advanced Cookery

CULI 255 Global & Vegetarian Cuisine

CULI 256 Advanced Baking

CULI 257 Advanced Dining Room Line Cooking

CULI 258 Appetizers & Platters

CULI 259 Advanced Butchery & Charcuterie

CULI 260 Modern Cuisine

CULI 261 Culinary Practicum

The program is 17 months. Students have a maximum of 3 years to complete the program.

Program Requirements

• Foodsafe Level 1 is required to be successfully completed in the first 3 weeks of the

program.

• BC Serving It Right is required prior to serving alcohol in a licensed facility in British

Columbia.

• All costs associated with the above are the responsibility of the student.

Instructional Activities, Design and Delivery Mode

The Culinary Arts Diploma focuses on practical skill development and is delivered primarily in

CNC kitchens, labs, and food service outlets where instructional activities include,

demonstration, hands-on practice, team work and group discussion.

Culinary theory is taught in a classroom/computer lab setting and uses a combination of

lecture, video presentations, class discussion; independent online learning using the learning

management system, as well as outside learning to promote the development of professional

practice in the foodservice industry.

This program is a total of 1774 contact hours. The courses are full time 30 hours per week and

will follow in sequence with time off for public holidays and Christmas break. This program falls

under the School of Trades and Technologies, therefore, there will not be a reading break or

exam break in the instructional schedule.

A major emphasis of the program is on active student participation. Students are encouraged to

become self-directed and responsible for their own learning and to come to class well prepared

for active participation in classroom and kitchen activities.

Additional Information

It is recommended that applicants consider the daily tasks associated with working in a

professional kitchen. These include the following essential skills requirements:

• Ability to communicate effectively in written and spoken English

• Ability to understand and apply culinary terminology from a variety of languages

• Physical condition and stamina to meet the demands of the culinary industry (e.g. lift 20

kg.)

• Ability to stand for long periods of time (e.g. 5 hours or more)

• Good motor skill coordination

• Ability to multi-task with strong and efficient organizational and time management skills

• Strong reading, comprehension and study skills

• Work independently

• Maturity

• Interpersonal communication skills in the language of instruction

• Creativity and artistic flair are assets

Following this program, students who wish to achieve professional certification with the

Industry Training Authority of British Columbia will be required to challenge written and

practical assessments. After 400 hours in the trade they would be eligible to challenge their

level 1 ITA Professional Cook certification assessment. After completion of level 1, and with an

additional 720 hours in the trade, they would be eligible to challenge their level 2 ITA

Professional Cook certification.

School of Trades & Technologies

Professional Cook


CULI 150

Kitchen Orientation Approved by Education Council: Credits: Non-credit Course Term: Total Course Hours: 100 Prerequisite: none Co-requisite: none

Lecture Hours: 80 Lab Hours: 20

Instructor: Office Hours: Lecture: lecture times Office: Lab: lab times Phone: e-mail:

CALENDAR DESCRIPTION: This course provides an introduction to the food industry and the essential skills required for success as a cook. It introduces learners to language and terminology specific to the field of culinary arts. Career planning, job search strategies and sociocultural competencies appropriate to the workplace will be introduced and practiced. COURSE LEARNING OBJECTIVES: Upon the successful completion of this course, the student will be able to:

• Describe professional responsibilities, roles, and certifications in the food service industry

• Describe the fundamentals of cookery

• Assess products for consistency and quality standards

• Identify and apply fundamental industry standards and procedures essential for FOODSAFE guidelines and worker safety

• Apply employment strategies to plan personal and career pathways

• Identify and describe food production practices in the food industry

• Apply selected fundamental knife techniques to a variety of products ACADEMIC HONESTY AND STUDENT CONDUCT: Students are expected to conduct themselves with academic integrity and in accordance with CNC’s established standards of conduct. Penalties for misconduct, including plagiarism, cheating and personal misconduct are outlined in the Academic Conduct and Student (Non-Academic) Conduct documents found in the policies section of CNC’s website. All students should familiarize themselves with these documents. Academic Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=175 Student (Non-Academic) Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=174 ACCESSIBILITY SERVICES: Students who require academic accommodations as a result of a disability should advise both the instructor and Accessibility Services. Students requiring support should familiarize themselves with the Accommodations for Students with Disabilities policy.

EDCO PROPOSAL LEAVE BLANK

http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=175


http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=137 SAFETY: WorkSafeBC regulations (www.worksafebc.com) apply to all Trades and Technology programs; students are expected to adhere to these regulations. While in the lab or shop, all students must wear and use appropriate personal protective equipment (PPE) for the area in which they are working. This may include, but is not limited to CSA certified safety footwear, safety glasses, hearing protection, and any other PPE dictated by common sense and/or WorkSafeBC regulations. Students must be aware that they are working in an industrial setting with potential hazards and remain aware of their surroundings at all times. If a safety concern is identified it must be reported to the instructor or lab/tool room technician immediately. Safety procedures must be followed while working in all shop/lab areas. Students must familiarize themselves with procedures for the area in which they are working. Students may only work in the lab or shop during assigned lab times and under instructor or lab/tool room technician supervision. If an accident occurs, no matter how minor, students must report the incident to their instructor or lab/tool room technician immediately. REQUIRED REFERENCES (SUGGESTED):

List to include, but not limited to the following:

Gisslen. W Professional Cooking 9 Hoboken New Jersey USA 2018

Food Safe Level 1 Participant Workbook 5 Crown Publications 2014


EVALUATION METHODS AND % OF TOTAL GRADE (SUGGESTED):

STUDENT EVALUATION

Practical Exam 35

Assignments 15

Instructor Assessment/ Portfolio 15

Final Exam (Multiple Choice) 35

Total = 100% 100

GRADING SCALE:

Successful S 70% - 100%

Unsuccessful U 0% - 69.9%

COURSE CONTENT (SUGGESTED):

• Orientation to CNC College, Culinary Arts Program, House Guidelines, Student Services, Facilities

• Professional Practice and Skills, Including Knife Sharpening

• Introduction to the Culinary Arts Profession – History and Trends

• Career Planning – Culinary Careers

• Introduction to Health and Safety – General and Food

• Introduction to Commercial Kitchen Equipment

• Introduction to Recipes –Measurement Systems

• Introduction to Basic Kitchen Ingredients

• Introduction to Basic Vegetable Processing and Fabrication – Cutting Techniques

• Introduction to General Principles of Cooking – Heat Transfer


Professional Cook


CULI 151

Culinary Techniques

Approved by Education Council: Credits: Non-credit Course Term: Total Contact Hours: 100 Prerequisite: none Lecture Hours: 80 Co-requisite: none Lab Hours: 20


CALENDAR 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. COURSE LEARNING OBJECTIVES: Upon the successful completion of this course, the student 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


• Apply industry standards and procedures essential for food and kitchen safety in a production kitchen.

ACADEMIC HONESTY AND STUDENT CONDUCT:

Students are expected to conduct themselves with academic integrity and in accordance with CNC’s established standards of conduct. Penalties for misconduct, including plagiarism, cheating and personal misconduct are outlined in the Academic Conduct and Student (Non-Academic) Conduct documents found in the policies section of CNC’s website. All students should familiarize themselves with these documents. Academic Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=175 Student (Non-Academic) Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=174 ACCESSIBILITY SERVICES: Students who require academic accommodations as a result of a disability should advise both the instructor and Accessibility Services. Students requiring support should familiarize themselves with the Accommodations for Students with Disabilities policy. http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=137





SAFETY: WorkSafeBC regulations (www.worksafebc.com) apply to all Trades and Technology programs; students are expected to adhere to these regulations. While in the lab or shop, all students must wear and use appropriate personal protective equipment (PPE) for the area in which they are working. This may include, but is not limited to CSA certified safety footwear, safety glasses, hearing protection, and any other PPE dictated by common sense and/or WorkSafeBC regulations. Students must be aware that they are working in an industrial setting with potential hazards and remain aware of their surroundings at all times. If a safety concern is identified it must be reported to the instructor or lab/tool room technician immediately. Safety procedures must be followed while working in all shop/lab areas. Students must familiarize themselves with procedures for the area in which they are working. Students may only work in the lab or shop during assigned lab times and under instructor or lab/tool room technician supervision. If an accident occurs, no matter how minor, students must report the incident to their instructor or lab/tool room technician immediately. REQUIRED REFERENCES (SUGGESTED):




STUDENT EVALUATION

Practical Exam 35

Assignments 15



Total = 100% 100

GRADING SCALE:




• Orientation to Course Information, Review House Guidelines

• Professional Practice and Skills

• Health and Safety Review

• Kitchen Equipment Review and Introduction to New Equipment

• Introduction to Basic Kitchen Math – Recipe Competencies

• Principles of Cooking Review

• Introduction to Stocks and the Principles of Stock Production

• Introduction to Soups and the Principles of Soup Production

• Introduction to Basic Sauces and the Principles of Sauce Production

• Introduction to Salads and the Fundamentals of Salad Production


Professional Cook


CULI 152 Garde Manger & Breakfast



CALENDAR 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, critical thinking skills, efficient work methods, and quality control. COURSE LEARNING OBJECTIVES: Upon the successful completion of this course, the student 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 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 in a cold kitchen and breakfast kitchen

• Prepare and serve a variety of non-alcoholic beverages ACADEMIC HONESTY AND STUDENT CONDUCT: Students are expected to conduct themselves with academic integrity and in accordance with CNC’s established standards of conduct. Penalties for misconduct, including plagiarism, cheating and personal misconduct are outlined in the Academic Conduct and Student (Non-Academic) Conduct documents found in the policies section of CNC’s website. All students should familiarize themselves with these documents. Academic Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=175 Student (Non-Academic) Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=174 ACCESSIBILITY SERVICES Students who require academic accommodations as a result of a disability should advise both the instructor and Accessibility Services. Students requiring support should familiarize themselves with the Accommodations for Students with Disabilities policy. http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=137









STUDENT EVALUATION

Practical Exam 35

Assignments 15



Total = 100% 100

GRADING SCALE:



COURSE CONTENT (SUGGESTED)



• Health and Safety Principles for Breakfast and Garde Manger

• Commercial Kitchen Equipment for Breakfast & Garde Manger

• Introduction to Cold Kitchen and Cold Kitchen Fundamentals

• Introduction to Sandwiches and the Fundamentals of Sandwich Production

• Introduction to the Breakfast Kitchen

• Breakfast Production

• Introduction to the Fundamentals of Egg Cookery


Professional Cook


CULI 153 Baking Techniques



CALENDAR DESCRIPTION: This course introduces students to the principles of baking, including new terminology, ingredients, and quality standards specific to baked products. Students prepare quick breads; pies and tarts; yeast breads; and fruit and custard desserts. Emphasis is placed on time management, communication, teamwork skills, methods of preparation, baking techniques and the quality of the finished products. COURSE LEARNING OBJECTIVES: Upon the successful completion of this course, the student will be able to:

• Apply effective time management skills needed to work in baking production

• Describe and apply the fundamental principles, skills and techniques, including ingredient and equipment selection for baking

• Assess baked goods for consistency and quality standards

• Apply industry standards and procedures essential for food and kitchen safety in baking

• Apply math skills for the production of baked goods ACADEMIC HONESTY AND STUDENT CONDUCT: Students are expected to conduct themselves with academic integrity and in accordance with CNC’s established standards of conduct. Penalties for misconduct, including plagiarism, cheating and personal misconduct are outlined in the Academic Conduct and Student (Non-Academic) Conduct documents found in the policies section of CNC’s website. All students should familiarize themselves with these documents. Academic Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=175 Student (Non-Academic) Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=174 ACCESSIBILITY SERVICES: Students who require academic accommodations as a result of a disability should advise both the instructor and Accessibility Services. Students requiring support should familiarize themselves with the Accommodations for Students with Disabilities policy. http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=137









STUDENT EVALUATION

Practical Exam 35

Assignments 15



Total = 100% 100

GRADING SCALE:






• Health and Safety Principles for Baking

• Commercial Kitchen Equipment Review and Introduction to Baking Equipment

• Introduction to Basic Baking Principles

• The Science and Chemistry behind Ingredients in Baking

• Basic Mixing Principles

• Introduction to Applied Baking

• Cookie Production

• Quick Bread Production

• Yeast Bread Production


Professional Cook


CULI 154 Butchery

Approved by Education Council: Credits: Non-credit Course Term: Total Course Hours: 100 Prerequisite: none Lecture Hours: 80 Co-requisite: none Lab Hours: 20


CALENDAR DESCRIPTION: This course provides students with the knowledge and skills for identifying, processing and storing beef, poultry and seafood. The course introduces students to the factors to be considered in selecting cooking methods for various types of meat and seafood products. Emphasis is placed on communication, teamwork, time management and critical thinking skills as well as efficient work methods and quality control. COURSE LEARNING OBJECTIVES: Upon the successful completion of this course, the student will be able to:

• Apply effective time management skills needed to work in butchery

• Describe and apply the fundamental principles, skills and butchery techniques to fabricate beef, poultry, and seafood

• Assess butchery products for consistency and quality standards

• Apply industry standards and procedures essential for food and kitchen safety in a butchery kitchen

• Apply math skills to determine yields and portions in butchery fabrication

• Select appropriate cookery methods for beef, poultry and seafood products

• Discuss industry practices in the production of meat, seafood, and poultry ACADEMIC HONESTY AND STUDENT CONDUCT:

Students are expected to conduct themselves with academic integrity and in accordance with CNC’s established standards of conduct. Penalties for misconduct, including plagiarism, cheating and personal misconduct are outlined in the Academic Conduct and Student (Non-Academic) Conduct documents found in the policies section of CNC’s website. All students should familiarize themselves with these documents. Academic Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=175 Student (Non-Academic) Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=174 ACCESSIBILITY SERVICES: Students who require academic accommodations as a result of a disability should advise both the




instructor and Accessibility Services. Students requiring support should familiarize themselves with the Accommodations for Students with Disabilities policy. http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=137 SAFETY: WorkSafeBC regulations (www.worksafebc.com) apply to all Trades and Technology programs; students are expected to adhere to these regulations. While in the lab or shop, all students must wear and use appropriate personal protective equipment (PPE) for the area in which they are working. This may include, but is not limited to CSA certified safety footwear, safety glasses, hearing protection, and any other PPE dictated by common sense and/or WorkSafeBC regulations. Students must be aware that they are working in an industrial setting with potential hazards and remain aware of their surroundings at all times. If a safety concern is identified it must be reported to the instructor or lab/tool room technician immediately. Safety procedures must be followed while working in all shop/lab areas. Students must familiarize themselves with procedures for the area in which they are working. Students may only work in the lab or shop during assigned lab times and under instructor or lab/tool room technician supervision. If an accident occurs, no matter how minor, students must report the incident to their instructor or lab/tool room technician immediately. REQUIRED REFERENCES (SUGGESTED):





STUDENT EVALUATION

Practical Exam 35

Assignments 15



Total = 100% 100

GRADING SCALE:





• Introduction to Butchery - Health and Safety, Butcher Shop Equipment

• Commercial Production Practices

• Introduction and Fundamentals of Poultry Fabrication

• Poultry Cooking Techniques

• Introduction and Fundamentals of Beef Fabrication

• Beef Cooking Techniques

• Portion Cutting

• Introduction and Fundamentals of Fish and Shellfish Fabrication

• Fish and Shellfish Cooking Techniques


Professional Cook


CULI 155

Production Kitchen Approved by Education Council: Credits: Non-credit Course Term: Total Contact Hours: 200 Prerequisite: none Lecture Hours: 160 Co-requisite: none Lab Hours: 40


CALENDAR DESCRIPTION: Building on skills and knowledge acquired in previous courses, this course gives students the opportunity to further develop the skills and techniques used in dry and moist heat cooking for a service outlet. Emphasis is placed on communication, teamwork, time management and critical thinking skills as well as efficient work methods and quality control. COURSE LEARNING OBJECTIVES: Upon the successful completion of this course, the student will be able to:

• Apply effective time management, communication, and teamwork skills needed to work in a production kitchen

• Describe and apply the fundamental principles and skills of moist and dry heat cooking techniques to a variety of products

• Describe and apply principles and skills to the production of a variety of international dishes

• Describe and apply the fundamental principles and skills of vegetable gardening

• Assess consistency and quality standards of Mise en place and products for service in a production kitchen

• Apply industry standards and procedures essential for food and kitchen safety to a variety of equipment and products in a production kitchen

• Perform calculations required for production in a cook chill kitchen

ACADEMIC HONESTY AND STUDENT CONDUCT: Students are expected to conduct themselves with academic integrity and in accordance with CNC’s established standards of conduct. Penalties for misconduct, including plagiarism, cheating and personal misconduct are outlined in the Academic Conduct and Student (Non-Academic) Conduct documents found in the policies section of CNC’s website. All students should familiarize themselves with these documents. Academic Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=175 Student (Non-Academic) Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=174




ACCESSIBILITY SERVICES: Students who require academic accommodations as a result of a disability should advise both the instructor and Accessibility Services. Students requiring support should familiarize themselves with the Accommodations for Students with Disabilities policy. http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=137 SAFETY: WorkSafeBC regulations (www.worksafebc.com) apply to all Trades and Technology programs; students are expected to adhere to these regulations. While in the lab or shop, all students must wear and use appropriate personal protective equipment (PPE) for the area in which they are working. This may include, but is not limited to CSA certified safety footwear, safety glasses, hearing protection, and any other PPE dictated by common sense and/or WorkSafeBC regulations. Students must be aware that they are working in an industrial setting with potential hazards and remain aware of their surroundings at all times. If a safety concern is identified it must be reported to the instructor or lab/tool room technician immediately. Safety procedures must be followed while working in all shop/lab areas. Students must familiarize themselves with procedures for the area in which they are working. Students may only work in the lab or shop during assigned lab times and under instructor or lab/tool room technician supervision. If an accident occurs, no matter how minor, students must report the incident to their instructor or lab/tool room technician immediately. REQUIRED REFERENCES (SUGGESTED):





STUDENT EVALUATION

Practical Exam 35

Assignments 15



Total = 100% 100

GRADING SCALE:





• Professional Practice and Skills, Refinement

• Health and Safety Principles for a Production Kitchen and Cook Chill

• Commercial Kitchen Equipment Review and Introduction to New Equipment

• Introduction to the Cook Chill Production Kitchen

• Dry and Moist Heat Cooking Methods


Professional Cook


CULI 156

Flavour Principles & Menus Approved by Education Council: Credits: Non-credit Course Term: Total Course Hours: 36 Prerequisite: none Lecture Hours: 36 Co-requisite: none Lab Hours: 0


CALENDAR DESCRIPTION: 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, catering, restaurant and static menus and terminology.

COURSE LEARNING OBJECTIVES: Upon the successful completion of this course, the student will be able to:

• Describe the nutritional elements of a healthy diet

• Identify and describe the principles of food combinations based on nutrition, taste, and flavour

• principles

• Identify and describe a variety of institutional menus and terminology


Students are expected to conduct themselves with academic integrity and in accordance with CNC’s established standards of conduct. Penalties for misconduct, including plagiarism, cheating and personal misconduct are outlined in the Academic Conduct and Student (Non-Academic) Conduct documents found in the policies section of CNC’s website. All students should familiarize themselves with these documents. Academic Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=175 Student (Non-Academic) Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=174 ACCESSIBILITY SERVICES: Students who require academic accommodations as a result of a disability should advise both the instructor and Accessibility Services. Students requiring support should familiarize themselves with the Accommodations for Students with Disabilities policy. http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=137









STUDENT EVALUATION

Practical Exam 35

Assignments 15



Total = 100% 100

GRADING SCALE:





• Basic Nutrition

• Palette Development: Taste & Flavour Principles, Complementing/Contrasting

• Introduction to different styles of menus and where they are used.


Professional Cook


CULI 157

Short Order & Cafe



CALENDAR DESCRIPTION: Building on skills and knowledge acquired in previous classes, this course 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 LEARNING OBJECTIVES: Upon the successful completion of this course, the student will be able to:

• Apply effective time management, teamwork, and communication skills needed for working in a team in a short order kitchen

• Apply the fundamental principles, skills and techniques to produce a variety of sandwiches and hot food products in a cafe setting

• Apply principles and skills to finishing and serving a variety of international dishes

• Assess and modify products and service for consistency and quality standards in a short order cafe

• Apply the principles and skills of vegetable harvesting and garden maintenance

• Apply industry standards and procedures essential for food and kitchen safety in a production kitchen and short order café


Students are expected to conduct themselves with academic integrity and in accordance with CNC’s established standards of conduct. Penalties for misconduct, including plagiarism, cheating and personal misconduct are outlined in the Academic Conduct and Student (Non-Academic) Conduct documents found in the policies section of CNC’s website. All students should familiarize themselves with these documents. Academic Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=175 Student (Non-Academic) Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=174









STUDENT EVALUATION

Practical Exam 35

Assignments 15



Total = 100% 100

GRADING SCALE:






• Health and Safety Principles for a Short Order Café

• Introduction to the Short Order Café and Kitchen Stations

• Practice and refine cooking skills in a fast-paced production environment by working at assigned stations.


Professional Cook


CULI 158 Catering



CALENDAR DESCRIPTION:

Building on skills and knowledge acquired in previous classes, this course gives students hands-on experience in catering operations. Students plan and expedite the food, beverage and service requirements necessary for industry related events. This course introduces students to event coordination, marketing strategies, risk management and entrepreneurial skills. Emphasis is placed on customer service, leadership, teamwork, time management and critical thinking skills as well as efficient work methods and quality control. Students will be involved in planning and operating a catering event as part of this course. COURSE LEARNING OBJECTIVES: Upon the successful completion of this course, the student will be able to:

• Identify and describe types of catering and catering business practices

• Identify, describe and apply marketing strategies for a catering business

• Apply principles, strategies and techniques for planning and operating the food, beverage and service procedures for catering events


• Identify and apply fundamental industry standards and procedures essential for food, beverage and kitchen safety in a catering environment


Students are expected to conduct themselves with academic integrity and in accordance with CNC’s established standards of conduct. Penalties for misconduct, including plagiarism, cheating and personal misconduct are outlined in the Academic Conduct and Student (Non-Academic) Conduct documents found in the policies section of CNC’s website. All students should familiarize themselves with these documents. Academic Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=175 Student (Non-Academic) Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=174 ACCESSIBILITY SERVICES: Students who require academic accommodations as a result of a disability should advise both the




instructor and Accessibility Services. Students requiring support should familiarize themselves with the Accommodations for Students with Disabilities policy. http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=137 SAFETY: WorkSafeBC regulations (www.worksafebc.com) apply to all Trades and Technology programs; students are expected to adhere to these regulations. While in the lab or shop, all students must wear and use appropriate personal protective equipment (PPE) for the area in which they are working. This may include, but is not limited to CSA certified safety footwear, safety glasses, hearing protection, and any other PPE dictated by common sense and/or WorkSafeBC regulations. Students must be aware that they are working in an industrial setting with potential hazards and remain aware of their surroundings at all times. If a safety concern is identified it must be reported to the instructor or lab/tool room technician immediately. Safety procedures must be followed while working in all shop/lab areas. Students must familiarize themselves with procedures for the area in which they are working. Students may only work in the lab or shop during assigned lab times and under instructor or lab/tool room technician supervision. If an accident occurs, no matter how minor, students must report the incident to their instructor or lab/tool room technician immediately. REQUIRED REFERENCES (SUGGESTED):




STUDENT EVALUATION

Practical Exam 35

Assignments 15



Total = 100% 100

GRADING SCALE:







• Introduction to Catering

• Marketing Strategies

• Event Planning and Operations

• Customer Relations and Service Strategies

• Beverage and Service Operations

• Health and Safety Principles for On and Off-site Catering Events.


Professional Cook


CULI 251

Kitchen Management, Purchasing & Receiving Approved by Education Council: Credits: Non-credit Course Term: Total Course Hours: 100 Prerequisite: none Lecture Hours: 80 Co-requisite: none Lab Hours: 20


CALENDAR DESCRIPTION: This course introduces students to kitchen management procedures, the basic principles of human resources, and Canadian Labour laws. Students continue to develop their culinary career pathway. This course introduces students to storeroom principles and procedures. Students practice purchasing and receiving, food costing, menu pricing, inventory and cost control. Including yield tests and portion controls. Students fill requisitions for the service kitchens and outlets in the Food services and Professional Cook Programs. COURSE LEARNING OBJECTIVES: Upon the successful completion of this course, the student will be able to:

• Demonstrate effective communication skills relevant to human resource management

• Describe the B.C. Human Rights Act and Employment Standards Act as it pertains to a cook within the culinary industry and human resource management

• Apply financial principles and math skills to determine kitchen operation costs

• Identify and describe the resources and best practices for starting a food-based business

• Assess professional and employment skills to revise and/or develop career pathway

• Apply effective time management, communication, and teamwork skills needed to work in a storeroom.

• Describe and apply the fundamental principles and skills for maintaining a storeroom and procedures required for purchasing and receiving

• Assess products for consistency and quality standards in a storeroom

• Apply industry standards and procedures essential for food safety in a storeroom

• Apply math skills for storeroom management, including managing inventory, requisitions and stock rotation

• Conduct yield tests and portion control exercises, practice portion cutting



Students are expected to conduct themselves with academic integrity and in accordance with CNC’s established standards of conduct. Penalties for misconduct, including plagiarism, cheating and personal misconduct are outlined in the Academic Conduct and Student (Non-Academic) Conduct documents found in the policies section of CNC’s website. All students should familiarize themselves with these documents. Academic Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=175 Student (Non-Academic) Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=174 ACCESSIBILITY SERVICES Students who require academic accommodations as a result of a disability should advise both the instructor and Accessibility Services. Students requiring support should familiarize themselves with the Accommodations for Students with Disabilities policy. http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=137 SAFETY: WorkSafeBC regulations (www.worksafebc.com) apply to all Trades and Technology programs; students are expected to adhere to these regulations. While in the lab or shop, all students must wear and use appropriate personal protective equipment (PPE) for the area in which they are working. This may include, but is not limited to CSA certified safety footwear, safety glasses, hearing protection, and any other PPE dictated by common sense and/or WorkSafeBC regulations. Students must be aware that they are working in an industrial setting with potential hazards and remain aware of their surroundings at all times. If a safety concern is identified it must be reported to the instructor or lab/tool room technician immediately. Safety procedures must be followed while working in all shop/lab areas. Students must familiarize themselves with procedures for the area in which they are working. Students may only work in the lab or shop during assigned lab times and under instructor or lab/tool room technician supervision. If an accident occurs, no matter how minor, students must report the incident to their instructor or lab/tool room technician immediately. REQUIRED REFERENCES (SUGGESTED):







STUDENT EVALUATION

Practical Exam 35

Assignments 15



Total = 100% 100

GRADING SCALE:





• HR Communication Skills

• The Respectful Workplace

• Food Service Operations and Business Practices

• Yield Tests and Calculations

• Ingredient and Portion Costing

• Culinary Career Journey and Life Long Learning


• Health and Safety Principles for Purchasing & Receiving

• Commercial Kitchen Equipment for the Store Room

• Introduction to Food Store Room Procedures

• Introduction to Inventory Management


Professional Cook


CULI 252

Restaurant Customer Service



CALENDAR DESCRIPTION: In this course students are introduced to the operation of a restaurant dining room and bar service outlet (beer and wine), including ordering, clearing plates, processing cash payments, and promoting the restaurant. Students develop time management, communication, teamwork, and customer service skills by serving food produced by other courses in the Professional Cook/Culinary Arts Program to the general public.

COURSE LEARNING OBJECTIVES: Upon the successful completion of this course, the student will be able to:

• Apply effective time management, communication, and teamwork skills needed to work in a dining room-restaurant front of house

• Describe and apply the fundamental principles, skills and techniques for wine, bar, and front of house restaurant service

• Assess beer, wines and beverage service for consistency and quality standards

• Apply industry standards and procedures essential for food and kitchen safety in the dining room

ACADEMIC HONESTY AND STUDENT CONDUCT: Students are expected to conduct themselves with academic integrity and in accordance with CNC’s established standards of conduct. Penalties for misconduct, including plagiarism, cheating and personal misconduct are outlined in the Academic Conduct and Student (Non-Academic) Conduct documents found in the policies section of CNC’s website. All students should familiarize themselves with these documents. Academic Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=175 Student (Non-Academic) Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=174




ACCESSIBILITY SERVICES: Students who require academic accommodations as a result of a disability should advise both the instructor and Accessibility Services. Students requiring support should familiarize themselves with the Accommodations for Students with Disabilities policy. http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=137

SAFETY: WorkSafeBC regulations (www.worksafebc.com) apply to all Trades and Technology programs; students are expected to adhere to these regulations. While in the lab or shop, all students must wear and use appropriate personal protective equipment (PPE) for the area in which they are working. This may include, but is not limited to CSA certified safety footwear, safety glasses, hearing protection, and any other PPE dictated by common sense and/or WorkSafeBC regulations.

Students must be aware that they are working in an industrial setting with potential hazards and remain aware of their surroundings at all times. If a safety concern is identified it must be reported to the instructor or lab/tool room technician immediately.

Safety procedures must be followed while working in all shop/lab areas. Students must familiarize themselves with procedures for the area in which they are working. Students may only work in the lab or shop during assigned lab times and under instructor or lab/tool room technician supervision.

If an accident occurs, no matter how minor, students must report the incident to their instructor or lab/tool room technician immediately.

REQUIRED REFERENCES (SUGGESTED):





STUDENT EVALUATION

Practical Exam 35

Assignments 15



Total = 100% 100

GRADING SCALE:






• Super Host Program

• Point of Sale (POS) Systems and the System used at CNC

• Taking Customer Orders

• Beverage Service Alcoholic and Non-alcoholic

• Styles/Types of Service for Dining Rooms and Banquets


Professional Cook


CULI 253

Menu Development & Nutrition



CALENDAR DESCRIPTION: This course introduces students to the principles of menu planning and nutrition. Students apply these principles to create a table d’hote menu. COURSE LEARNING OBJECTIVES: Upon the successful completion of this course, the student will be able to:

• Write a menu applying the principles of menu planning and nutrition

• Assess menus for consistency and quality standards

• Assess menus for clear and accurate descriptions to comply with truth in advertising ACADEMIC HONESTY AND STUDENT CONDUCT: Students are expected to conduct themselves with academic integrity and in accordance with CNC’s established standards of conduct. Penalties for misconduct, including plagiarism, cheating and personal misconduct are outlined in the Academic Conduct and Student (Non-Academic) Conduct documents found in the policies section of CNC’s website. All students should familiarize themselves with these documents. Academic Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=175 Student (Non-Academic) Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=174 ACCESSIBILITY SERVICES: Students who require academic accommodations as a result of a disability should advise both the instructor and Accessibility Services. Students requiring support should familiarize themselves with the Accommodations for Students with Disabilities policy. http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=137 SAFETY: WorkSafeBC regulations (www.worksafebc.com) apply to all Trades and Technology programs; students are expected to adhere to these regulations. While in the lab or shop, all students must wear and use appropriate personal protective equipment (PPE) for the area in which they are working. This may





include, but is not limited to CSA certified safety footwear, safety glasses, hearing protection, and any other PPE dictated by common sense and/or WorkSafeBC regulations. Students must be aware that they are working in an industrial setting with potential hazards and remain aware of their surroundings at all times. If a safety concern is identified it must be reported to the instructor or lab/tool room technician immediately. Safety procedures must be followed while working in all shop/lab areas. Students must familiarize themselves with procedures for the area in which they are working. Students may only work in the lab or shop during assigned lab times and under instructor or lab/tool room technician supervision. If an accident occurs, no matter how minor, students must report the incident to their instructor or lab/tool room technician immediately. REQUIRED REFERENCES (SUGGESTED):




STUDENT EVALUATION

Practical Exam 35

Assignments 15



Total = 100% 100

GRADING SCALE:




• Orientation to Course Information

• Review House Guidelines

• Introduction to Menu Development: Balance, Cost, Customer Base, Seasonal Considerations, Availability, Equipment, Staff Skill/Capacity

• Principles of Nutrition

• Allergies and Modifications


Professional Cook


CULI 254

Advanced Cookery

Approved by Education Council: Credits: Non-credit Course Term: Total Course Hours : 44 Prerequisite: none Lecture Hours: 36 Co-requisite: none Lab/ Teaching Kitchen Hours: 8


CALENDAR DESCRIPTION:

This course introduces students to advanced cooking techniques, ingredients, and equipment. Students apply these techniques to prepare specialty soups, sauces, vegetables, and starches. Emphasis is placed on time management, communication and teamwork skills. COURSE GOALS: Upon the successful completion of this course, the student will be able to:

• Apply effective time management and communication skills needed to produce complex dishes

• Apply advanced preparation methods to produce complex products

• Assess complex products for consistency and quality standards

• Apply industry standards and procedures essential for food and kitchen safety when creating complex dishes

ACADEMIC HONESTY AND STUDENT CONDUCT: Students are expected to conduct themselves with academic integrity and in accordance with CNC’s established standards of conduct. Penalties for misconduct, including plagiarism, cheating and personal misconduct are outlined in the Academic Conduct and Student (Non-Academic) Conduct documents found in the policies section of CNC’s website. All students should familiarize themselves with these documents. Academic Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=175 Student (Non-Academic) Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=174 ACCESSIBILITY SERVICES: Students who require academic accommodations as a result of a disability should advise both the instructor and Accessibility Services. Students requiring support should familiarize themselves with the Accommodations for Students with Disabilities policy. http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=137









STUDENT EVALUATION

Practical Exam 35

Assignments 15



Total = 100% 100

GRADING SCALE:





• Professional Practice (Skills, Safety and New Equipment)

• Introduction to Specialty Soups

• Introduction to Advanced Sauces

• Introduction to Advanced Vegetable Cookery

• Introduction to Advanced Potato Cookery

• Introduction to Advanced Pulse and Legume Cookery

• Introduction to Advanced Cereal and Grain Cookery

• Introduction to Advanced Rice Cookery


Professional Cook


CULI 255

Global & Vegetarian Cuisine



CALENDAR DESCRIPTION: This course introduces students to traditional and ethnic cooking techniques and ingredients. Students apply these techniques to prepare a variety of global and vegetarian dishes. COURSE LEARNING OBJECTIVES: Upon the successful completion of this course, the student will be able to:

• Apply principles, advanced skills and advanced techniques to produce a variety of global and vegetarian food

• Assess global and vegetarian products for consistency and quality standards

• Assess vegetarian products for complete proteins

• Apply industry health and procedures essential for food and kitchen safety

ACADEMIC HONESTY AND STUDENT CONDUCT: Students are expected to conduct themselves with academic integrity and in accordance with CNC’s established standards of conduct. Penalties for misconduct, including plagiarism, cheating and personal misconduct are outlined in the Academic Conduct and Student (Non-Academic) Conduct documents found in the policies section of CNC’s website. All students should familiarize themselves with these documents. Academic Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=175 Student (Non-Academic) Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=174 ACCESSIBILITY SERVICES: Students who require academic accommodations as a result of a disability should advise both the instructor and Accessibility Services. Students requiring support should familiarize themselves with the Accommodations for Students with Disabilities policy. http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=137 SAFETY: WorkSafeBC regulations (www.worksafebc.com) apply to all Trades and Technology programs; students are expected to adhere to these regulations. While in the lab or shop, all students must wear and use





appropriate personal protective equipment (PPE) for the area in which they are working. This may include, but is not limited to CSA certified safety footwear, safety glasses, hearing protection, and any other PPE dictated by common sense and/or WorkSafeBC regulations. Students must be aware that they are working in an industrial setting with potential hazards and remain aware of their surroundings at all times. If a safety concern is identified it must be reported to the instructor or lab/tool room technician immediately. Safety procedures must be followed while working in all shop/lab areas. Students must familiarize themselves with procedures for the area in which they are working. Students may only work in the lab or shop during assigned lab times and under instructor or lab/tool room technician supervision. If an accident occurs, no matter how minor, students must report the incident to their instructor or lab/tool room technician immediately. REQUIRED REFERENCES (SUGGESTED):




STUDENT EVALUATION

Practical Exam 35

Assignments 15



Total = 100% 100

GRADING SCALE:





• Professional Practice (Skills, Safety and New Equipment)

• Introduction to and Production of Vegetarian Cuisine

• Introduction to and Production of Global Cuisine


Professional Cook


CULI 256

Advanced Baking

Approved by Education Council: Credits: Non-credit Course Term: Total Course Hours: 100 Prerequisite: none Lecture Hours: 80 Co-requisite: none Lab: 20


CALENDAR DESCRIPTION: This course introduces students to advanced baking techniques, pastry, and dessert production. Students prepare breads and a variety of desserts and pastries. Emphasis is placed on methods and variety of preparations and the quality of the finished products. Students utilize plating and presentation techniques from previous courses. Students run the bakeshop/dessert station of the kitchen, and develop critical thinking, time management, communication, and teamwork skills to expedite dessert orders. COURSE LEARNING OBJECTIVES: Upon the successful completion of this course, the student will be able to:

• Apply effective time management, communication, and teamwork skills needed to work in a restaurant kitchen dessert station

• Apply principles, advanced skills, and techniques to baking and dessert production

• Assess a variety of advanced baking-pastry products and service for consistency and quality standards

• Apply industry standards and procedures essential for food and kitchen safety in baking and restaurant dessert station

• Apply math skills for accurate yields and quantities of advanced restaurant bakeshop/dessert production levels


Students are expected to conduct themselves with academic integrity and in accordance with CNC’s established standards of conduct. Penalties for misconduct, including plagiarism, cheating and personal misconduct are outlined in the Academic Conduct and Student (Non-Academic) Conduct documents found in the policies section of CNC’s website. All students should familiarize themselves with these documents. Academic Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=175 Student (Non-Academic) Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=174









STUDENT EVALUATION

Practical Exam 35

Assignments 15



Total = 100% 100

GRADING SCALE:





• Professional Practice

• Health and Safety Principles for the Bakeshop/Dessert Station

• Equipment Use and Maintenance for the Bakeshop/Dessert Station

• Introduction to Artisanal Breads and Production

• Introduction to Advanced Pastries and Production

• Introduction to Advanced Desserts and Production

• Introduction to Advanced Cakes and Production

• Introduction to The Dessert Station and Buffet/Plated Service


Professional Cook


CULI 257

Advanced Dining Room Line Cooking



CALENDAR DESCRIPTION: This course introduces students to line cooking in an a la carte service restaurant. Students apply the knowledge, skills, and techniques learned in previous courses and adapt the methods to restaurant line cooking. Students develop critical thinking, time management, communication, and teamwork skills to complete and expedite orders within industry accepted timelines. COURSE LEARNING OBJECTIVES: Upon the successful completion of this course, the student will be able to:

• Apply effective time management, communication, and teamwork skills needed to work on a restaurant kitchen line

• Apply principles, skills and advanced techniques to produce a variety of menu products for restaurant service

• Assess a variety of products and service for consistency and quality standards

• Apply industry standards and procedures essential for food and kitchen safety in a restaurant kitchen

• Apply math skills for restaurant service production levels ACADEMIC HONESTY AND STUDENT CONDUCT:

Students are expected to conduct themselves with academic integrity and in accordance with CNC’s established standards of conduct. Penalties for misconduct, including plagiarism, cheating and personal misconduct are outlined in the Academic Conduct and Student (Non-Academic) Conduct documents found in the policies section of CNC’s website. All students should familiarize themselves with these documents. Academic Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=175 Student (Non-Academic) Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=174 ACCESSIBILITY SERVICES: Students who require academic accommodations as a result of a disability should advise both the instructor and Accessibility Services. Students requiring support should familiarize themselves with the Accommodations for Students with Disabilities policy.




http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=137 SAFETY: WorkSafeBC regulations (www.worksafebc.com) apply to all Trades and Technology programs; students are expected to adhere to these regulations. While in the lab or shop, all students must wear and use appropriate personal protective equipment (PPE) for the area in which they are working. This may include, but is not limited to CSA certified safety footwear, safety glasses, hearing protection, and any other PPE dictated by common sense and/or WorkSafeBC regulations. Students must be aware that they are working in an industrial setting with potential hazards and remain aware of their surroundings at all times. If a safety concern is identified it must be reported to the instructor or lab/tool room technician immediately. Safety procedures must be followed while working in all shop/lab areas. Students must familiarize themselves with procedures for the area in which they are working. Students may only work in the lab or shop during assigned lab times and under instructor or lab/tool room technician supervision. If an accident occurs, no matter how minor, students must report the incident to their instructor or lab/tool room technician immediately. REQUIRED REFERENCES (SUGGESTED):





STUDENT EVALUATION

Practical Exam 35

Assignments 15



Total = 100% 100

GRADING SCALE:






• Health and Safety Principles for the Restaurant Line

• Equipment Use and Maintenance for the Restaurant Line

• Introduction to the Restaurant Kitchen

• Introduction to the Pass and Expediter’s Operating Procedures

• A la Carte Line Operation and Service


Professional Cook


CULI 258

Appetizers & Platters



CALENDAR DESCRIPTION: In this course, students prepare a variety of appetizers and buffet canapé platters and are introduced to running the pass of a restaurant kitchen. Students develop critical thinking, time management, communication, and teamwork skills to expedite orders. Students build on plating and presentation skills and techniques learned in previous courses. COURSE LEARNING OBJECTIVES: Upon the successful completion of this course, the student will be able to:

• Apply effective time management, communication, and teamwork skills needed to expedite orders and work on an appetizer/buffet station

• Apply principles, skills and advanced techniques to expedite orders and produce a variety of appetizers and platters for restaurant service

• Assess products and service for consistency and quality standards

• Apply industry standards and procedures essential for food and kitchen safety in a restaurant kitchen

• Apply math skills for production of appetizers and platters

• Plate and present restaurant and buffet menu items ACADEMIC HONESTY AND STUDENT CONDUCT:

Students are expected to conduct themselves with academic integrity and in accordance with CNC’s established standards of conduct. Penalties for misconduct, including plagiarism, cheating and personal misconduct are outlined in the Academic Conduct and Student (Non-Academic) Conduct documents found in the policies section of CNC’s website. All students should familiarize themselves with these documents. Academic Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=175 Student (Non-Academic) Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=174 ACCESSIBILITY SERVICES: Students who require academic accommodations as a result of a disability should advise both the instructor and Accessibility Services. Students requiring support should familiarize themselves with the




Accommodations for Students with Disabilities policy. http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=137 SAFETY: WorkSafeBC regulations (www.worksafebc.com) apply to all Trades and Technology programs; students are expected to adhere to these regulations. While in the lab or shop, all students must wear and use appropriate personal protective equipment (PPE) for the area in which they are working. This may include, but is not limited to CSA certified safety footwear, safety glasses, hearing protection, and any other PPE dictated by common sense and/or WorkSafeBC regulations. Students must be aware that they are working in an industrial setting with potential hazards and remain aware of their surroundings at all times. If a safety concern is identified it must be reported to the instructor or lab/tool room technician immediately. Safety procedures must be followed while working in all shop/lab areas. Students must familiarize themselves with procedures for the area in which they are working. Students may only work in the lab or shop during assigned lab times and under instructor or lab/tool room technician supervision. If an accident occurs, no matter how minor, students must report the incident to their instructor or lab/tool room technician immediately. REQUIRED REFERENCES (SUGGESTED):





STUDENT EVALUATION

Practical Exam 35



Total = 100% 100

GRADING SCALE:





• Advanced Professional Practice

• Health and Safety Principles for Food Styling and the Appetizer/Buffet Station

• Equipment Use and Maintenance for Food Styling and the Appetizer/Buffet Station

• Food Styling and Presentation

• Introduction to Appetizers/Platters and Production


Professional Cook


CULI 259

Advanced Butchery & Charcuterie

Approved by Education Council: Date Credits: Non-credit Course Term: Total Course Hours: 40 Prerequisite none Co-requisite: none

Lecture Hours: 32 Lab Hours: 8


CALENDAR DESCRIPTION: This course provides students with the knowledge and skills for identifying, processing and storing pork, lamb, veal, specialty poultry and specialty seafood. Building on previous courses, students identify cooking methods for various types of meat and seafood products. Students prepare a variety of cured and preserved items. Emphasis is placed on time management; communication and teamwork skills; methods of work; preparation; service techniques; and quality control. COURSE GOALS: Upon the successful completion of this course, the student will be able to:

• Apply effective time management, communication and teamwork skills needed to work in butchery and charcuterie

• Apply the principles, skills and butchery techniques to fabricate lamb, pork, veal, specialty poultry and seafood

• Describe and apply the fundamental principles, skills and techniques to produce charcuterie

• Assess butchery and charcuterie products for consistency and quality standards

• Apply industry standards and procedures essential for food and kitchen safety in butchery and charcuterie production


Students are expected to conduct themselves with academic integrity and in accordance with CNC’s established standards of conduct. Penalties for misconduct, including plagiarism, cheating and personal misconduct are outlined in the Academic Conduct and Student (Non-Academic) Conduct documents found in the policies section of CNC’s website. All students should familiarize themselves with these documents. Academic Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=175 Student (Non-Academic) Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=174 ACCESSIBILITY SERVICES: Students who require academic accommodations as a result of a disability should advise both the instructor and Accessibility Services. Students requiring support should familiarize themselves with the




Accommodations for Students with Disabilities policy. http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=137 SAFETY: WorkSafeBC regulations (www.worksafebc.com) apply to all Trades and Technology programs; students are expected to adhere to these regulations. While in the lab or shop, all students must wear and use appropriate personal protective equipment (PPE) for the area in which they are working. This may include, but is not limited to CSA certified safety footwear, safety glasses, hearing protection, and any other PPE dictated by common sense and/or WorkSafeBC regulations. Students must be aware that they are working in an industrial setting with potential hazards and remain aware of their surroundings at all times. If a safety concern is identified it must be reported to the instructor or lab/tool room technician immediately. Safety procedures must be followed while working in all shop/lab areas. Students must familiarize themselves with procedures for the area in which they are working. Students may only work in the lab or shop during assigned lab times and under instructor or lab/tool room technician supervision. If an accident occurs, no matter how minor, students must report the incident to their instructor or lab/tool room technician immediately.

REQUIRED REFERENCES (SUGGESTED):


Gisslen. W Professional Cooking

9 Hoboken New Jersey USA

2018


STUDENT EVALUATION

Practical Exam 35



Total = 100% 100

GRADING SCALE:







• Health and Safety Principles for Advanced Butchery & Charcuterie

• Equipment Use and Maintenance for Advanced Butchery & Charcuterie

• Introduction to Advanced Butchery

• Introduction to Charcuterie


Professional Cook


CULI 260

Modern Cuisine



CALENDAR DESCRIPTION: This course introduces students to a variety of culinary techniques and processes that combine theoretical principles with chemistry and modern technology. Ingredients are prepared using new or adapted methodologies and equipment for molecular gastronomy. Students apply these skills by producing and serving these items in a restaurant setting and by comparing traditional to modern production methods. Emphasis is placed on time management, communication and teamwork skills. COURSE LEARNING OBJECTIVES: Upon the successful completion of this course, the student will be able to:

• Apply effective time management, communication, teamwork, and math skills needed to cook and serve food in a modern restaurant

• Apply industry standards and procedures essential for food and kitchen safety

• Apply procedures essential for handling specialized equipment

• Identify, describe and apply scientific methods in exploration of tastes and textures

• Apply principles, advanced skills, and modern techniques to fermentation

• Apply theoretical principles, advanced skills, and modern techniques to molecular cuisine production

• Identify and describe the differences in the results when using traditional versus modern production methods

• Assess a variety of gastronomy products for consistency and quality standards ACADEMIC HONESTY AND STUDENT CONDUCT: Students are expected to conduct themselves with academic integrity and in accordance with CNC’s established standards of conduct. Penalties for misconduct, including plagiarism, cheating and personal misconduct are outlined in the Academic Conduct and Student (Non-Academic) Conduct documents found in the policies section of CNC’s website. All students should familiarize themselves with these documents. Academic Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=175 Student (Non-Academic) Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=174









STUDENT EVALUATION

Portfolio 25

Assignments 25

Midterm exam 15


Total = 100% 100

GRADING SCALE:






• Health and Food Safety Principles

• Equipment Use and Maintenance

• Food Reactions

• Cooking Under Pressure/Sous Vide

• Compression

• Restaurant Service


Professional Cook


CULI 261

Culinary Practicum Approved by Education Council: Credits: Non-credit Course Term: Total Course Hours: 100 Prerequisite: none Lecture Hours: 0 Co-requisite: none Lab Hours: 0 Practicum Hours: 100


CALENDAR DESCRIPTION: In this course, students have the opportunity to apply their newly acquired knowledge and skills in a professional kitchen/catering establishment while on a practicum placement. Emphasis is placed on professionalism and commitment to learning and application of learned skills. COURSE LEARNING OBJECTIVES: Upon the successful completion of this course, the student will be able to:

• Apply effective time management, teamwork, and communication skills needed to work in a professional kitchen

• Assess complex products for consistency and quality standards

• Apply industry standards and procedures essential for food and kitchen safety

• Observe workplace culture, norms and expectations

• Request and reflect on feedback from industry professionals ACADEMIC HONESTY AND STUDENT CONDUCT: Students are expected to conduct themselves with academic integrity and in accordance with CNC’s established standards of conduct. Penalties for misconduct, including plagiarism, cheating and personal misconduct are outlined in the Academic Conduct and Student (Non-Academic) Conduct documents found in the policies section of CNC’s website. All students should familiarize themselves with these documents. Academic Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=175 Student (Non-Academic) Conduct http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=174 ACCESSIBILITY SERVICES: Students who require academic accommodations as a result of a disability should advise both the instructor and Accessibility Services. Students requiring support should familiarize themselves with the Accommodations for Students with Disabilities policy. http://tools.cnc.bc.ca/CNCPolicies/policyFiles.ashx?polId=137





SAFETY: This course includes an off-site practical experience component. The scale of this component is dependent on the state of the local economy and community partnerships. WorkSafeBC regulations (www.worksafebc.com) apply to all Trades and Technology programs; students are expected to adhere to these regulations. While in the lab or shop, all students must wear and use appropriate personal protective equipment (PPE) for the area in which they are working. This may include, but is not limited to CSA certified safety footwear, safety glasses, hearing protection, and any other PPE dictated by common sense and/or WorkSafeBC regulations. Students must be aware that they are working in an industrial setting with potential hazards and remain aware of their surroundings at all times. If a safety concern is identified it must be reported to the instructor or lab/tool room technician immediately. Safety procedures must be followed while working in all shop/lab areas. Students must familiarize themselves with procedures for the area in which they are working. Students may only work in the lab or shop during assigned lab times and under instructor or lab/tool room technician supervision. If an accident occurs, no matter how minor, students must report the incident to their instructor or lab/tool room technician immediately. REQUIRED REFERENCES (SUGGESTED):



http://www.worksafebc.com/


STUDENT EVALUATION

Practical Exam 35

Assignments 15



Total = 100% 100

GRADING SCALE:






• Professional Development

• Industry Networking

• Self-assessment/Reflection

Documents

Oct. 2018 Education Council Proposal Circulation Sheet