Advanced Cookery (CULI 2505)
This course introduces students to advanced cooking techniques, ingredients, and equipment. Students apply these techniques to prepare specialty soups, sauces, vegetables, and starches. Emphasis is placed on time management, communication and teamwork skills.
Course code: CULI 2505
Credits: 2.0
Length: 44.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=2505
Prerequisites
CULI 2500, CULI 2503.Corequisites
CULI 2521.
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 41209 | March 10, 2025 to April 3, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Picken, Samuel |
| 61676 | June 2, 2025 to June 26, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Steele, Michael |
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 41227 | April 7, 2025 to May 1, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Gin, Karen |
| 42994 | May 5, 2025 to May 29, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Gin, Karen |
Additional Information
- 1. Orientation to Course Information, Review House Guidelines
2. Professional Practice (Skills, Safety and New Equipment)
3. Introduction to Specialty Soups
4. Introduction to Advanced Sauces
5. Introduction to Advanced Vegetable Cookery
6. Introduction to Advanced Potato Cookery
7. Introduction to Advanced Pulse and Legume Cookery
8. Introduction to Advanced Cereal and Grain Cookery
9. Introduction to Advanced Rice Cookery
† 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.