Kitchen Management and Cost Controls (CULI 2500)

This course introduces students to kitchen management procedures, including the basic principles of human resources, Canadian Labour laws and food storeroom principles and inventory procedures. Students practice purchasing and receiving, food costing, menu pricing, inventory and cost control. Students fill requisitions for the service kitchens and outlets in the Culinary Arts Programs. Students continue to (re)develop their culinary career pathway.
Course code: CULI 2500
Credits: 3.0
Length: 56.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=2500
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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.