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.

Schedule 1†

CULI 1506 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
41180January 27, 2025
to June 26, 2025		  See full schedule
  Delivery: In Person
  Location: Howe Sound Secondary School		Gill, Collin

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 course is offered as part of a VCC program only.

Ask a question

  • Step 1undefined
  • Step 2undefined

† 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.