Kitchen Management (CULI 1299)

In this course students learn to organize an efficiently and professionally-run kitchen. Students develop skills in menu planning, food purchasing, receiving and inventory procedures and calculating costs and profits.

This course is part of the full-time Asian Culinary Arts Program.
Course code: CULI 1299
Credits: 1.0
Length: 25.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1299

Prerequisites

CULI 1196.

Schedule †

CULI 1299 schedule for programs:

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
CRN # Dates Day/Time/Location Instructor
41309June 16, 2025
to June 20, 2025		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Ho, Sonny

Additional Information

  • Kitchen Supervision
  • Inventory Control

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.