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/Lab: 4 hours per week
Method(s) Of Instruction
Lecture
Lab
Learning Activities
- Lecture
- Lab
- Role-plays
- Audiovisual media
Course Description
This course is designed to provide students with 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 Employers ACT.
Means of Assessment
Assessment will be based on course objectives and will be carried out in accordance with the Douglas College Evaluation Policy.
Textbook Materials
Topic relevant material will be provided throughout the course.