This course provides the student with the basic theory required to understand and successfully oversee food production areas. Students learn basic food science principles; food service staffing and kitchen layout; kitchen equipment selection and maintenance; food inventory and costing; standard recipe development; and, food purchasing, receiving, storage and production practices. Safe food handling is an important component of the course and the Provincial Food safe certificate is required to pass.
- Food Safe and food borne illness and food safety;
- Basic food science including function, structure, behaviour, for:
- Plant pigments, jams, jellies and pickles
- Milk and Cheese
- Meat poultry and fish
- Muffin and tea biscuits
- Cakes types and functions
- Standardized recipes, recipe conversions, adjusting quantities, costing;
- Kitchen layout and design, equipment selection and maintenance procedures;
- Kitchen staffing;
- Use of kitchen hand tools and simple cutting techniques;
- Effective food presentation techniques and considerations;
- Food service purchasing, storage and preparation;
- Cooking terms and concepts;
- Nutritional considerations in food service;
- Composition and characteristics of ethnic cuisine;
- Sustainable issues in food production.
Methods of Instruction
Laboratory demonstrations/ field trips/lecture
Means of Assessment
|| 20% - 30%
|| 10% - 20%
|| 20% - 30%
|| 20% - 30%
- Discuss the chemical and physical composition of basic foods and how these impact on storage and preparation;
- Develop and cost out standardized recipes, to convert quantities and measurements as required;
- Discuss the importance and describe procedures of basic food handling;
- Develop guidelines for organizing, equipping, staffing and maintaining a kitchen;
- Discuss the basic procedures used by food operations in regards to purchasing; storage and quantity food production;
- Use food production terminology;
- Demonstrate an appreciation for the importance and techniques behind effective food presentation;
- Discuss nutritional concerns with regard to food preparation;
- Demonstrate appreciation for ethnic foods;
- Discuss sustainability and food production.
Course Guidelines for previous years are viewable by selecting the version desired. If you took this course and do not see a listing for the starting semester/year of the course, consider the previous version as the applicable version.
Below shows how this course and its credits transfer within the BC transfer system.
A course is considered university-transferable (UT) if it transfers to at least one of the five research universities in British Columbia: University of British Columbia; University of British Columbia-Okanagan; Simon Fraser University; University of Victoria; and the University of Northern British Columbia.
For more information on transfer visit the BC Transfer Guide and BCCAT websites.
If your course prerequisites indicate that you need an assessment, please see our Assessment page for more information.