Vegetable and Starch Cooking (CULI 1130)

This course instructs students to select, store, clean, prepare and cut vegetables. Also included are vegetable cooking and finishing techniques, potato and rice cooking. Emphasis is placed on methods of work and the quality of the final products.

This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
Course code: CULI 1130
Credits: 1.0
Length: 25.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1130
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Additional Information

  • Vegetable, potato, and starch identification
  • Vegetable storage and preparation
  • Starch storage and preparation
  • Savory pies and quiches

Permission to challenge this course must be obtained from the department head. PLAR must occur prior to the program start and will be conducted according to content-specific guidelines created by the department. PLAR is unavailable to students enrolled in the Culinary Arts Diploma (International Cohort).

This course is offered as part of a VCC program only.

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† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.