PGCM 200 Culinary Arts 2

PGCM 200: Culinary Arts 2 will build on using practical cooking methods and theory learnt in the PGCM 100 course. Students will learn production techniques for specialty vegetables, dressings, sauces, and secondary sauces. Additionally, students will understand and prepare foods for volume cooking. The course will also provide preliminary understanding of food costing, menu planning, and the purchasing processes.

Prerequisites: PGCM 100

Crosslisted: Professional Cook 2 (ITA course)

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Transfer Agreements

Course to Course transfer – NoBlock Transfer – Nobctransferguide.ca
Course Details
Total number of weeks15
Total Credits
Total Hours450
Typical hours per week breakdown
Lecture4
Lab (lab, field, computer)26

Outcomes

Upon successful completion of this course, the learner will be able to:

  1. create specialty soups and secondary sauces;
  2. use volume cooking techniques;
  3. perform deboning meat, poultry and seafood;
  4. demonstrate basic cost calculation;
  5. examine basic menu planning; and
  6. perform inventory.
  7. characterize and make specialty vegetables and vegetarian dishes;
  8. produce specialty potato, pasta, grain dishes;
  9. produce Meat, poultry and seafood dishes for volume functions;
  10. make specialty salads and dressings;
  11. prepare hors d’oeuvre and appetizers;
  12. prepare presentation platters;
  13. compose pastries, cakes and cheesecakes;
  14. prepare food for allergies and special diets;

Grading Table

Hospitality and Tourism

See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.

Disclaimer

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