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: 50.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=2500

Prerequisites

CULI 1528 or department approval.

Corequisites

CULI 2503.
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Additional Information

  • 1. Orientation to Course Information, Review House Guidelines
    2. HR Communication Skills
    3. The Respectful Workplace
    4. Food Service Operations and Business
    5. Culinary Career Journey and Life Long Learning
    6. Health Safety and Sanitation Principles for Purchasing & Receiving
    7. Commercial Kitchen Equipment for the Store Room
    8. Introduction to Food Store Room Procedures
    9. Introduction to Inventory Management

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.