SROM 254 Ski Area Cafeteria Operations students will study and practice the fundamental skills necessary to function competently in a kitchen. Via practical hands on experience this course will provide students with a glimpse of the day in the life of a chef and the culinary world. Professionalism, teamwork, proper safety and sanitation procedures are all a part of any well run kitchen and will be emphasized in this course. This hands-on course covers aspects of food preparation and safety considerations. During the course the students prepare foods, learn how to create "eye appeal" in food preparation, understand timing and prepare foods for event(s).
Accessibility Services Notice
Students who would like an academic accommodation and who have a documented disability should contact Accessibility Services, if they have not already done so.Course Details| Total number of weeks | 2 |
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| Total Credits | |
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| Total Hours | 45 |
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Typical hours per week breakdown| Lecture | 7.5 |
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| Lab (lab, field, computer) | 15 |
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Learning Outcomes
Upon successful completion of this course, the learner will be able to:
- Select and make use of appropriate kitchen wares
- Model appropriate safety and sanitation behaviors in the kitchen
- Complete provincial Food Safe certification
- Apply Food Safe course knowledge during hands on learning
- Identify and prepare standard recipes, and yield tests
- Prepare basic food preparation for consumption at events/ and or the cafeteria
- Model appropriate professional behaviors
Teaching and Learning Approach
SROM254 Ski Area Cafeteria Operations students will study and practice the fundamental skills necessary to
function competently in a kitchen. Via practical hands on experience this course will provide students with a
glimpse of the day in the life of a chef and the culinary world. Professionalism, teamwork, proper safety and
sanitation procedures are all a part of any well run kitchen and will be emphasized in this course. This hands-on
course covers aspects of food preparation and safety considerations. During the course the students prepare
foods, learn how to create "eye appeal" in food preparation, understand timing and prepare foods for event(s).Learning Resources
Supplies:
· Knife sets and uniforms will be provided (see instructor).
Dress:
· The student must wear loose fitting long pants (black preferred) and have closed toe none- slip shoes.
· Students are not to wear tight fitting leggings etc for safety reasons.
· All clothing must be clean and washable.
· Students with long hair must tie hair back and maybe required to wear a hair net.Detailed Course Content, Topics, and Sequence Covered
1. General kitchen operations & food preparation
2. General Kitchen operations, food preparation & customer contact/serviceAssessment
| Title | Learning Outcomes | Value |
|---|
| This is a credit granted course. This a participatory “hands on†course. order to receive a credit granted | • Attended all classes is Participate in all classes In Complete assignments • status Successfully complete • • Food Safe | 100% |
| Total | 100% |
Grading Table
Standard School of Hospitality Tourism Programs (excluding pro-cook) Grading Table
| Percentage |
Letter Grade |
GPA |
| 95 - 100 |
A+ |
4.33 |
| 90-94 |
A |
4.00 |
| 88-89 |
A- |
3.67 |
| 85-87 |
B+ |
3.33 |
| 80-84 |
B |
3.00 |
| 78-79 |
B- |
2.67 |
| 75-77 |
C+ |
2.33 |
| 70-74 |
C |
2.00 |
| 68-69 |
C- |
1.67 |
| 65-67 |
P |
1.00 |
| 64 and below |
F |
0.00 |
See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.
Disclaimer
Information contained in this course outline is correct at the time of publication. Content of the course is revised on an ongoing basis to ensure relevance to changing educational, employment and market needs. The instructor will endeavor to provide notice of changes to students as soon as possible. The instructor reserves the right to add or delete material from courses.