1.*
Conestoga College
Dual Credit Course Descriptions
Exploring the Trades: Food Production
Semester 2
College Course, Schedule and
Location
Basic Kitchen Production I
(CUL1400)
Secondary
Course
Code
TVC4T
Description of Course
Credit
Value
Passing
Grade
Students will demonstrate the principles of safety, sanitation and
1.0
55%
hygiene in food preparation areas as well as in the operation of
small professional kitchen equipment. Students will apply this
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knowledge in practical lab experience preparing recipes as a
team in preparation for live production. Students will be able to
measure products accurately, meet set timelines, and use correct
culinary terminology. Evaluation will be based on Skill (Practical
knowledge) 70% and a Final Practical Exam 30%
Basic Kitchen Production II
TVD4T
Students will learn to prepare, plate and present foods in a
1.0
55%
(CUL1410)
professional working kitchen, serving real customers. Students
will rotate through the various areas of the kitchen and will have to
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perform as an effective team member in each area, while applying
the principles of safety, sanitation and hygiene. Students will
demonstrate a professional attitude and appearance during
preparation and live service. Evaluation will be based on Skill
(Practical production plus job knowledge) 70% and a Final
Practical Exam 30%
CUL1400 and CUL1410 would be the Kitchen Production I course found in the Chef Skills ( Culinary Management ) CUL1150 The student would
need to obtain a 55% - Chair sign off is required for exemption
January 22, 2016