Culinary Techniques (CULI 1502)

This course provides an introduction to the principles and techniques of basic stocks, sauce and soup cooking. Students learn to prepare stocks, soups and sauces commonly used in professional kitchens. Students also prepare salads, dressings and accompaniments. Emphasis is placed on preparation, work methods, presentation techniques and quality control.
Course code: CULI 1502
Credits: 4.0
Length: 100.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1502

Prerequisites

CULI 1501.

Schedule 1†

CULI 1502 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
41176January 27, 2025
to June 27, 2025		  See full schedule
  Delivery: In Person
  Location: Howe Sound Secondary School		Gill, Collin

Schedule 2†

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
41200March 10, 2025
to April 3, 2025		  See full schedule
  Delivery: Blended
  Location: Varies		Ryan, Dave
42984May 5, 2025
to May 29, 2025		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Ryan, Dave

Schedule 3†

CULI 1502 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
41248April 7, 2025
to May 1, 2025		  See full schedule
  Delivery: Blended
  Location: Varies		Ryan, Dave
61668June 2, 2025
to June 26, 2025		  See full schedule
  Delivery: Blended
  Location: Varies		Ryan, Dave

Additional Information

  • 1. Orientation to Course Information, Review House Guidelines
    2. Professional Practice and Skills
    3. Health and Safety Review
    4. Kitchen Equipment Review and Introduction to New Equipment
    5. Introduction to Basic Kitchen Math – Recipe Competencies
    6. Principles of Cooking Review
    7. Introduction to Stocks and The Principles of Stock Production
    8. Introduction to Soups and The Principles of Soup Production
    9. Introduction to Basic Sauces and The Principles of Sauce Production
    10. Introduction to Salads and The Fundamentals of Salad Production

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.