RHOT 172 Kitchen Management/Food Preparation 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).
Crosslisted: PGHM 172
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 | 3.00 |
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| Total Hours | 45 |
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Typical hours per week breakdown| Lab (lab, field, computer) | 21.5 |
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| Seminar | 1 |
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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;
- 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; and
- model appropriate professional behaviors.
Grading Table
Competency-based Grades
This grading system is based on satisfactory acquisition of defined skills or successful completion of the course learning outcomes. It is used where standard numerical grades are not generally applied, for example in evaluating practicum performance or work placements, in pass/fail courses or for non-credit courses.
| Grade |
Description |
| AAV |
ABOVE AVERAGE -The student has mastered all or most course objectives/requirements in a minimum time frame and has exemplified good work and study habits. |
| COM |
COMPLETE – denotes that the student has mastered a satisfactory number of course objectives/requirements in a non-credit course |
| CRG |
CREDIT GRANTED - denotes that the student performance was satisfactory in a credit course. |
| NCG |
NO CREDIT GRANTED - denotes that the student performance was unsatisfactory. |
| PCG |
PARTIAL CREDIT GRANTED – denotes that the student has successfully completed a portion of the course objectives in a credit course. |
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.