CKA 23 Preparation of Fruit and Vegetables

School of Academic Upgrading and Development

CKA 23: Preparation of Fruit and Vegetables will prepare students to describe and execute basic and intermediate methods of fruit and vegetable preparation in a commercial kitchen.

Prerequisites: None

Corequisite: None

Crosslisted: None

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.

Transfer Agreements

Course to Course transfer – NoBlock Transfer – Nobctransferguide.ca

Course Details
Total number of weeks	2
Total Credits
Total Hours	12

Typical hours per week breakdown
Lecture	2
Lab (lab, field, computer)	4

Learning Outcomes

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

identify, store and properly prepare a variety of fruits and vegetables;
create an attractive fruit and/or vegetable platter; and
gain an introduction to the preparation of fermented and pickled vegetables.

Grading Table

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.