Vegetable, Egg, Starch, Pasta (CULI 1137)
Building on skills learned in previous classes, the student will prepare vegetables, advanced potatoes and starches, vegetarian specialties, pasta dishes, and luncheon omelettes and egg dishes for the public. Emphasis is placed on method of work, preparation, service techniques and the final products.
This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
Course code: CULI 1137
Credits: 2.0
Length: 50.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1137
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0Additional Information
- Vegetable cookery
- Potato and starch cookery
- Vegetarian entrees
- Egg-based lunch entrees
- Advanced sauces, garnishes and accompaniments for vegetables and starches
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 information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.