Course
Discontinued
No
Course code
LIST 0220
Descriptive
Food Preparation and Production
Department
Vocational Education and Skills Training
Faculty
Applied Community Studies
Credits
3.00
Start date
End term
Not Specified
PLAR
No
Semester length
15 Weeks
Max class size
12
Course designation
None
Industry designation
None
Contact hours
Lecture: 3 hours / week
Lab: 1 hour / week
Method(s) of instruction
Lecture
Lab
Learning activities
- Lecture
- Lab
- Role-plays
- Audiovisual media
Course description
This course is designed to provide students who experience barriers to education and employment with the opportunity to develop basic cooking skills to use in a professional kitchen. Students will practice basic cooking methods and techniques by preparing salads, smoothies, and meal kits. The focus of the course is on proper procedures for handling and storing food, knife skills, measuring, and portioning food.
Course content
Topics to be explored include:
- BC Employment Standards Act
- Knife skills
- Safe handling and storing of food
- Measuring and portioning food
- Healthy eating
Learning outcomes
At the conclusion of the course, a successful student will be able to:
- Demonstrate proper procedures for handling and storing food, knife skills, measuring, and portioning food.
- Prepare the workstation by arranging the necessary equipment and ingredients.
- Practice environmental protection through conservation and recycling.
- Demonstrate the use of resources and supports in the workplace (i.e. checklists, mentors, etc.).
- Demonstrate positive work site attitudes and ethics.
- Demonstrate common workplace expectations.
- Exhibit work habits to industry standards in selected work experiences.
- Exhibit effective time management.
- Perform actively as a team member.
- Set work-related short- and long-term goals.
- Demonstrate effective workplace communication.
- Demonstrate positive customer service skills.
- Demonstrate employer and employee rights as per BC Employement Standards ACT.
Means of assessment
Assessment will be in accordance with the Douglas College Evaluation Policy. An evaluation schedule is presented at the beginning of the course. This is a mastery-graded course.
Typical means of evaluation would include a combination of:
- Mid-point and final self-assessments
- Demonstration of skills
- Regular attendance and participation in class activities
Instructors may use a student’s record of attendance and/or level of active participation as part of the student’s graded performance. Expectations and grade calculations regarding class attendance and participation will be clearly defined in the instructor's course outline/syllabus.
Textbook materials
Relevant material will be provided throughout the course.
Prerequisites
None
Corequisites
None
Equivalencies
None