Flavour Principles & Menus (CULI 1507)

This course introduces students to the basic principles of nutrition and its application in food preparation. This course also examines the study of taste and flavour and introduces students to institutional menus and terminology. This course is part of the full time Culinary Arts program.
Course code: CULI 1507
Credits: 1.0
Length: 12.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1507

Prerequisites

Acceptance into the Professional Cook 1 Certificate program

Corequisites

CULI 1508 - Short Order Café
No schedule is currently available. Please check again later.

Additional Information

  • 1. Orientation to Course Information, Review House Guidelines
    2. Basic Nutrition
    3. Palette Development and Taste & Flavour Principles
    4. Introduction to Menus

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.