Production Kitchen (CULI 1506)
Building on skills and knowledge acquired in previous courses, this course gives students the opportunity to further develop the skills and techniques used in dry and moist heat cooking for a service outlet. Emphasis is placed on communication, teamwork, time management and critical thinking skills, as well as, efficient work methods and quality control.
Course code: CULI 1506
Credits: 4.0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1506
Prerequisites
CULI 1505.
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 41180 | 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 |
|---|---|---|---|
| 41198 | March 10, 2025 to April 3, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Ritchie, Alexander |
| 41220 | April 7, 2025 to May 1, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Ritchie, Alexander |
| 41256 | May 5, 2025 to May 29, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Ritchie, Alexander |
| 60352 | June 2, 2025 to June 26, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Ritchie, Alexander |
| 60292 | July 28, 2025 to August 21, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Ritchie, Alexander |
| 61728 | August 25, 2025 to September 18, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Picken, Samuel |
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 60285 | June 30, 2025 to July 24, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Ritchie, Alexander |
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 61997 | September 22, 2025 to October 16, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Ritchie, Alexander |
Additional Information
- 1. Orientation to Course Information, Review House Guidelines
2. Professional Practice and Skills
3. Health Safety and Sanitation Principles for a Production Kitchen and Cook Chill
4. Commercial Kitchen Equipment Review and Introduction to New Equipment
5. Introduction to the Production Kitchen
6. Dry and Moist Heat Cooking Methods
† 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.