Course Outline

IMPORTANT: Please be advised that the course outline being displayed is for a future dated term.
Information contained within this course outline, is subject to being changed prior to it being offered.

Term: 2019 Spring

Course Number: CULN1110

Course Title: Kitchen Techniques for Foodservice Operations

Units: 3

Nominal Total Course Hours: 42

COURSE DESCRIPTION:
This is an introductory course designed to expose you to the inner workings of a food and beverage's foods
service operations kitchen. You will learn about working in a professional, safe and sanitary manner whilst in the
kitchen. The course will offer you the opportunity to cook, compare and analyze some rudimentary foods and
focus in on some basic culinary skills. You will be part of a team that will set up food service stations and serve
the public with some of the foods you have created. You will also explore and sample foods that are considered
trendy in today's market. You will conclude by having the opportunity to present to your peers a tutorial on a
cultural holiday or festival event.
PLAR Eligible: Yes

Programs offering this course: Hospitality - Hotel and Restaurant Operations (P0415)

VOCATIONAL LEARNING OUTCOMES IDENTIFIED AS SUPPORTED:

# Outcome
1 Apply basic cost control, basic revenue management, and other basic financial knowledge and skills to the
operation of a hospitality enterprise.
2 Contribute to marketing and sales effectiveness to promote successful operation of a hospitality enterprise.

3 Ensure a high degree of customer satisfaction by anticipating customer needs and providing hospitality services in a
professional manner.
4 Perform effectively as a member of a food and beverage team.

5 Support the provision of healthy, safe, secure, and well-maintained hospitality environments.

OUTCOMES AND LEARNING OBJECTIVES:

Upon successful completion of this Learning Objectives:
course, the student has reliably
demonstrated the ability to:

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 1. Integrate equipment knowledge and
techniques to meet required food standards.
2. Integrate food theory, and methods of food
preparation to meet required food standards.
3. Incorporate means and measures of assuring
food safety and sanitation into food service
operation
4. Lead and work in a team environment to meet
food requirements
5. Recognize the importance of food , labour
costing and product specification in a food
service industry
ESSENTIAL EMPLOYABILITY SKILLS:
# Upon successful completion of this course, the student has reliably
demonstrated the ability to:
3 Execute mathematical operations accurately.
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1. Identify and operate basic equipment used in a
commercial kitchen
2. Display basic knife skills
3. Apply proper culinary techniques to food
products
4. Select appropriate culinary equipment for
proper usage
1. Prepare and cook various food products in the
culinary labs
2. Identify quality indicators of food products
3. Compose a dish with several food components
1. Adhere to the principles of the Hazard Analysis
Critical Control Point System*(H.A.A.C.P)
2. Apply a preventative approach to safety,
sanitation and maintenance of facilities,
equipment, and supplies
3. Act appropriately in emergency situations by
complying with emergency planning policy and
procedures
4. Display professional dress standards as
outlined in the kitchen laboratory policy
5. Display proper hygiene and grooming habits
appropriate to professional kitchen environment
1. Prepare food products in a team setting
2. Display leadership skills to effectively manage
peers
3. Delegate and organize tasks to meet food
requirements
4. Evaluate peers for productivity and contribution
to the team
5. Demonstrate good communication skills to
achieve food production goals
1. Define food costing and product specification
2. Identify criteria included in producing a product
specification sheet
3. Explain the importance of product specification
in the food service industry
4. Execute a yield test analysis with food products
5. Create a food product specification sheet
6. Discuss the implication of labour cost by make
or buy analysis of food items
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 9 Interact with others in groups or teams in ways that contribute to effective working relationships
and the achievement of goals.
10 Manage the use of time and other resources to complete projects.
11 Take responsibility for one’s own actions, decisions, and consequences.

PROMOTION / GRADUATION REQUIREMENTS:

Passing Grade Satisfy Promotion - Level Graduation
(units earned) Pre-requisite to Level or Year
to Year
Ontario College 50.00% 50.00% 60.00% GPA and = or 60.00% GPA and = or >
Diploma > 50.00% in all 50.00% in all courses
courses

Niagara College believes in an inclusive educational environment. Please review College Practices to view the
College's Statement of Accommodation for Students with Identified Special Needs.
http://www.niagaracollege.ca/practices

TEACHING AND LEARNING PLAN:

The course professor in your specific section of this class will provide you with a Teaching and Learning Plan as
a guideline to supplemental resources, specific evaluations, activities, topics and due dates.

Last Revision Date: June 26, 2017

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