Culinary Arts High School Bridging (CULI 1165)
This is a supplement course to the Youth In Trades programs for the districts where VCC does not have a satellite campus. In addition to building on the skills learned in the Youth Train in Trades program, students will review and be assessed on the skills required to prepare for the technical and practical exam for Professional Cook 1.
Course code: CULI 1165
Credits: 5.0
Length: 125.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1165
Prerequisites
Successful completion of Youth Train Trades program at a high school.
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 61164 | July 2, 2025 to July 28, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Lie, Phillip |
Additional Information
- 1. Occupational Skills
2. Stocks, Soups and Sauces
3. Vegetables and Fruits
4. Starches
5. Meats, Poultry and Seafood
6. Garde Manger
7. Eggs, Breakfast Cookery, and Dairy
8. Baked Goods and Desserts
9. Beverages
† 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.