Quantity Food Production

Culinary Arts
Course Number:
FOD2117

Contribution to Program:
Vocational
Core

Normative Hours:
60

Applicable Program(s):

AAL:

0206N01FWO Culinary Skills - Chef Training

(Online)

Approval Date:
20/06/2011

0206X01FWO Culinary Skills - Chef Training

0354M01CWO Culinary Management

(Montenegro)

0354X01FWO Culinary Management

Prepared by:
Cynthia Toffanello
Professor

Approved by:
Michel Savard
Dean

Co-Requisites
N/A

Approved for Academic Year:

2011-2012

Pre-Requisites
N/A
COURSE DESCRIPTION
In this course, students have the opportunity to study and apply cooking techniques found in different types and styles of food services. This enables
students to practise with larger quantities of food, permitting them to perfect basic cutting skills, cooking methods and recipe assembly. Sanitation
and safety are covered in all aspects of food preparation.
RELATIONSHIP TO VOCATIONAL LEARNING OUTCOMES
This course contributes to your program by helping you achieve the following Vocational Learning Outcomes:
Culinary Skills - Chef Training (Online) 0206N01FWO
1

Provide fundamental culinary planning, preparation, and presentation to a variety of food service environments.(T,A)

Apply basic and advanced food and bake theories and other related theories to all aspects of food preparation.(T)

Contribute to the provision of a healthy, safe, and well-maintained kitchen environment and to the service of food and beverage
products that are free from harmful bacteria or other contaminants.(T,A)

Apply a knowledge of kitchen management techniques, as required, to support the goals of the operation and the responsible use of
resources.(T)

Apply fundamental nutritional principles to all aspects of food production.(T)

Perform effectively as a member of a food and beverage preparation and service team.(T,A)

Apply self-management and interpersonal skills to enhance performance as an employee and team member and to contribute to the
success of a food-service operation.(T,A)

Develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills
for the hospitality environment.(T,A)

Culinary Skills - Chef Training 0206X01FWO

1

Provide fundamental culinary planning, preparation, and presentation to a variety of food service environments.(T,A)

Apply basic and advanced food and bake theories and other related theories to all aspects of food preparation.(T)

Contribute to the provision of a healthy, safe, and well-maintained kitchen environment and to the service of food and beverage
products that are free from harmful bacteria or other contaminants.(T,A)

Apply a knowledge of kitchen management techniques, as required, to support the goals of the operation and the responsible use of
resources.(T)

Apply fundamental nutritional principles to all aspects of food production.(T)

Perform effectively as a member of a food and beverage preparation and service team.(T,A)

2011AlgonquinCollegeofAppliedArtsandTechnology

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Apply self-management and interpersonal skills to enhance performance as an employee and team member and to contribute to the
success of a food-service operation.(T,A)

Develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills
for the hospitality environment.(T,A)

Culinary Management (Montenegro) 0354M01CWO

Culinary Management 0354X01FWO
T: Teach A: Assess CP: Culminating Performance
ESSENTIAL EMPLOYABILITY SKILLS
The course contributes to your program by helping you achieve the following Essential Employability Skills:
1

Communicate clearly, concisely and correctly in the written, spoken and visual form that fulfills the purpose and meets the needs of
the audience.(T)

Execute mathematical operations accurately.(T)

Interact with others in groups or teams in ways that contribute to effective working relationships and the achievement of goals. (T,A)

11

Take responsibility for one's own actions, decisions and consequences.(T)

T: Teach A: Assess CP: Culminating Performance
COURSE LEARNING REQUIREMENTS/EMBEDDED KNOWLEDGE AND SKILLS

COURSE LEARNING REQUIREMENTS

When you have earned credit for this course, you will have
demonstrated the ability to:
1. Apply a preventative approach to safety, sanitation and maintenance
of facilities, equipment and supplies.
2.Demonstrateproperknifehandling,andcookingtechniques.
3. Perform in various areas and stations of an operational kitchen by
being assigned on a rotational basis. Complete food preparation duties
for all stations in a timely manner.

EMBEDDED KNOWLEDGE AND SKILLS

Will clean, sanitize work stations, equipment, pots and pans,

andleavelabinaprofessionalstate

Will apply proper knife skills, working on technique and speed.

Implement all practical assignments according to given recipes.

Will taste finished product.
Will package food and portion for selling.

4. Utilize conversion factors in chosen recipes.

5. Employ effective interpersonal skills in dealing with customers and
co-workers.

Read properly 0C and/or 0F temperatures.

Will work together in teams for production of volume food for sale.

Manage personal stress.

Adapt performance to meet employer expectations of an entry-level
cook.
6. Prepare to attain appropriate professional certification (e.g.
Interprovincial Seal).
Recognize the role of the food service sector in the Tourism and
Hospitality industry.

Will have opportunity to ask questions regarding advancement in

the industry.
Will use theory classes in a practical setting.

LEARNING RESOURCES
Professional Cooking For Canadian Chefs: Wayne Gisslen, 7th Edition Publisher:
Wiley Package ISBN 9780470914984

LEARNING ACTIVITIES
During this course, you are likely to experience the following learning activities:
Samples of learning activities include:
Studentwillparticipateintheproductionofdifferentmenus.Menuswillconsistofsandwiches,soups,salads,entrees,starchesandvegetables.

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Seeweeklyscheduleonblackboard.

EVALUATION/EARNING CREDIT
The following will provide evidence of your learning
achievements:
FinalPractical
(Individual)(Mandatory) 20 %

This activity validates the following Course Learning

Requirements and/or Essential Employability Skills:
l

Apply a preventative approach to safety, sanitation and

maintenance of facilities, equipment and supplies. - [CLR 1]
Demonstrateproperknifehandling,andcookingtechniques.[CLR 2]
Utilize conversion factors in chosen recipes.
- [CLR 4]

SanitationPersonalHygieneandUniform10 %

Shopkeeper/Chef Report 10 %

Apply a preventative approach to safety, sanitation and

maintenance of facilities, equipment and supplies. - [CLR 1]
Employ effective interpersonal skills in dealing with customers and
co-workers.
Manage personal stress.
Adapt performance to meet employer expectations of an entrylevel cook. - [CLR 5]

Recipe Test / Written Tests(Minimum 3) 15%

Recipe Journal 5 %

PracticalEvaluationWeekly(Minimum3), See Grading Chart on

Blackboard40%
Mid Term Feed Back

Apply a preventative approach to safety, sanitation and

maintenance of facilities, equipment and supplies. - [CLR 1]
Demonstrateproperknifehandling,andcookingtechniques.[CLR 2]
Communicate clearly, concisely and correctly in the written,
spoken and visual form that fulfills the purpose and meets the
needs of the audience. - [EES 1]
Interact with others in groups or teams in ways that contribute to
effective working relationships and the achievement of goals. [EES 9]
Communicate clearly, concisely and correctly in the written,
spoken and visual form that fulfills the purpose and meets the
needs of the audience. - [EES 1]
Execute mathematical operations accurately. - [EES 3]
Apply a preventative approach to safety, sanitation and
maintenance of facilities, equipment and supplies. - [CLR 1]
Demonstrateproperknifehandling,andcookingtechniques.[CLR 2]
Employ effective interpersonal skills in dealing with customers and
co-workers.
Manage personal stress.
Adapt performance to meet employer expectations of an entrylevel cook. - [CLR 5]

Prepare to attain appropriate professional certification (e.g.

Interprovincial Seal).
Recognize the role of the food service sector in the Tourism and
Hospitality industry.
- [CLR 6]

2011AlgonquinCollegeofAppliedArtsandTechnology

Perform in various areas and stations of an operational kitchen by

being assigned on a rotational basis. Complete food preparation
duties for all stations in a timely manner. - [CLR 3]
Utilize conversion factors in chosen recipes.

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- [CLR 4]
Interact with others in groups or teams in ways that contribute to
effective working relationships and the achievement of goals. [EES 9]

Take responsibility for one's own actions, decisions and

consequences. - [EES 11]

COLLEGE GRADING NUMERICAL EQUIVALENT TABLE

Final Grade

Mark Equivalent

Numeric Value

Final Grade

Mark Equivalent

Numeric Value

A+

90-100%

4.0

C+

67-69%

2.3

85-89%

3.8

63-66%

2.0

A-

80-84%

3.6

C-

60-62%

1.7

B+

77-79%

3.3

D+

57-59%

1.4

73-76%

3.0

53-56%

1.2

B-

70-72%

2.7

D-

50-52%

1.0

0-49%

FSP

PRIOR LEARNING ASSESSMENT AND RECOGNITION

Students who wish to apply for prior learning assessment and recognition (PLAR) need to demonstrate competency at a post-secondary level in all
of the course learning requirements outlined above. Evidence of learning achievement for PLAR candidates includes:
l

Other
PriorLearningAssessmentEvidenceoflearningachievementforPLAcandidateswillinclude.Successfullycompletingandpassinga
departmental challenge exam, that will be used to evaluate the students ability to meet the theoretical and practical requirements of this
course.

RELATED INFORMATION
The following information is course-specific:
Attendance
A grade of Fwill be given if a student misses 3 classes. (12 hours)
Each time a student is late he/she will loose 2.5 points and if a student is absent he/she will loose 5 points of the students final earned grade point
averageoncompletionofthiscourse.SomeconditionsapplyatthediscretionoftheProfessor.
Itismandatorytobringrequiredrecipesandtoolstoclass.
Aninterimevaluationofstudent'sprogresswilltakeplaceduringthesemester.
NOTE:Modificationcouldhappeninthescheduleduetospecialevents.
COMPLETE CLEAN UNIFORM IS MANDATORY. For safety reasons, students must wear a complete, freshly-laundered uniform when in kitchen
and lab facilities (CRFA Code of Practise).
Footwear:Mandatory-Black leather, non slip, closed toe shoes.
ALL ELECTRONICS & CELL PHONES ARE PROHIBITED IN CLASSROOMS.

The following information is school/department-specific:

The following information is College-wide:
Email
Algonquin College provides all full-time students with an e-mail account. This is the address that will be used when the College, your professors, or
your fellow students communicate important information about your program or course events. It is your responsibility to ensure that you know how
to send and receive e-mail using your Algonquin account and to check it regularly.
Centre for Students with Disabilities (CSD)
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If you are a student with a disability, it is strongly recommended that you identify your needs to the professor and the Centre for Students with
Disabilities (CSD) by the end of the first month of the semester in order that any necessary support services can be arranged for you.
Academic Integrity*
Adherence to acceptable standards of academic honesty is an important aspect of the learning process at Algonquin College. Academic work
submittedbyastudentisevaluatedontheassumptionthattheworkpresentedbythestudentishisorherown,unlessdesignatedotherwise.For
further details consult Algonquin College Policies AA 18(http://www2.algonquincollege.com/directives/files/2011/01/AA-18-AcademicDishonesty-and-Discipline.PEC_.Approved.-Oct.27.2010.pdf)andE43
(http://www2.algonquincollege.com/directives/files/2011/05/E431.pdf)
Course Assessments*
It is Algonquin Colleges policy to give students the opportunity to complete a course assessment survey in each course that they take which
solicitstheirviewsregardingthecurriculum,theprofessorandthefacilities.ForfurtherdetailsconsultAlgonquinCollegeDirectiveE38
(http://www2.algonquincollege.com/directives/files/2010/09/E38.pdf)
Use of Electronic Devices*
With the proliferation of small, personal electronic devices used for communications and data storage, Algonquin College believes there is a need
to address their use during classes and examinations. During classes, the use of such devices is disruptive and disrespectful to others. During
examinations,theuseofsuchdevicesmayfacilitatecheating.ForfurtherdetailsconsultAlgonquinCollegeDirectiveE39
(http://www2.algonquincollege.com/directives/files/2010/09/E39.pdf)
Transfer of Credit
Students, it is your responsibility to retain course outlines for possible future use to support applications for transfer of credit to other educational
institutions.
* College policies (previously called directives) are under review and redesign. The term directives is being retired. As such, the policy
classification nomenclature is in transition. Students, it is your responsibility to refer to the Algonquin College Directives/Policies website for the
most current information available at:(http://www2.algonquincollege.com/directives/)

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