Garde Manger & Breakfast (CULI 1503)
This course provides the students with the opportunity to develop the skills to identify, handle and process the ingredients required to prepare breakfast, hot and cold sandwiches, garnishes, and accompaniments.
Emphasis is placed on communication, teamwork, time management, and critical thinking skills, as well as, efficient work methods and quality control.
Emphasis is placed on communication, teamwork, time management, and critical thinking skills, as well as, efficient work methods and quality control.
Course code: CULI 1503
Credits: 4.0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1503
Prerequisites
CULI 1501.
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 41177 | January 27, 2025 to June 26, 2025 | See full schedule Delivery: In Person Location: Howe Sound Secondary School | Gill, Collin |
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 41170 | March 10, 2025 to April 3, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Crawford, Paul |
| 41201 | April 7, 2025 to May 1, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Krentz, Keith |
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 41249 | May 5, 2025 to May 29, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Crawford, Paul |
| 42985 | June 2, 2025 to June 26, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Krentz, Keith |
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 61669 | June 30, 2025 to July 24, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Krentz, Keith |
Additional Information
- 1. Orientation to Course Information, Review House Guidelines
2. Professional Practice and Skills
3. Health And Safety Principles for Breakfast and Garde Manger
4. Commercial Kitchen Equipment for Breakfast & Garde Manger
5. Introduction To Cold Kitchen and Cold Kitchen Fundamentals
6. Introduction To Sandwiches and the Fundamentals of Sandwich Production
7. Introduction To The Breakfast Kitchen
8. Breakfast Production
9. Introduction To the Fundamentals of Egg Cookery
† 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.