Lecture: 2 hours/week
Seminar: 2 hours/week
OR
Hybrid: 2 hours/week lecture and 2 hours/week online
OR
Online
Lecture, various activities and assignments, Laboratory demonstrations, Field trips, various media (videos, documentaries, etc.)
- Foodsafe, food borne illness, and food safety;
- Basic food theory, and science for baking and cooking techniques. Some examples are:
- Salads and salad dressings
- Soups, stocks and sauces
- Fermentation, condiments, and pickles
- Grains and grain products
- Proteins
- Eggs and dairy
- Plant-based and vegetarian cuisine;
- Standardized recipes, recipe conversions, adjusting quantities, costing;
- Kitchen layout and design, equipment selection and maintenance procedures;
- Kitchen staffing;
- Basic Knife Skills;
- Culinary history;
- 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 global cuisines;
- Sustainable issues in food production.
Upon successful completion of this course, the student will be able to:
- Explain the basic principles of Food Theory and Food Sciences;
- Articulate the basic techniques of food preparation to the standard of a commercial food service operation;
2.1. Demonstrate the safe use of tools and kitchen equipment;
2.2. Identify the name and use of equipment and small wares;
2.3. Articulate cooking principles and proper food preparation techniques for various foods (such as sauces, pasta, vegetables, desserts, yeast and quick breads, etc.);
-
Communicate as professionals in the food service industry using proper food related terminology;
3.1. Utilize standard recipes;
3.2. Identify the key aesthetic factors in food preparation;
- Identify kitchen mangement skills such as menu development, food costing, organizing, equipping, staffing, ordering, purchasing, and maintaining a kitchen;
- Evaluate nutritional concerns with regard to food preparation;
- Identify a wide variety of cuisines and their basic principles and techniques;
- Integrate sustainability and current trends into various areas of Food production, and Food and Beverage operation;
- Successfully complete an industry recognized food handler training program (such as FOODSAFE).
The course evaluation is consistent with the Douglas College Evaluation Policy.
| Assignments | 20% - 40% |
| Quizzes/Tests | 0% - 30% |
| Midterm(s) | 20% - 30% |
| Final | 20% - 30% |
| Total | 100% |
Failure to provide proof of valid Foodsafe Certification will result in a UN grade.
To pass the course, students must achieve a cumulative grade of 50% on a weighted average basis in all non-group assessments as well as 50% overall in the course.
Students must write the midterm(s) and final examination to pass the course.
Students may conduct research as part of their coursework in this class. Instructors for the course are responsible for ensuring that student research projects comply with College policies on ethical conduct for research involving humans, which can require obtaining Informed Consent from participants and getting the approval of the Douglas College Research Ethics Board prior to conducting the research.
Textbooks may include:
Labensky, On Cooking, Pearson
Gisslen, Professional Cooking for Canadian Chefs, Wiley
or other texts/materials as approved by the department.
Only calculators approved by Faculty of Commerce and Business may be used on tests and exams.