Global Cuisine, Nutrition and Dietary Alternatives (CULI 2521)

This course introduces students to global cooking techniques and ingredients, nutrition, and alternative diets. Students apply these techniques to prepare a variety of global dishes, with a focus on nutrition and alternative diets. Students expand upon these principles for nutritional menu planning and create a table d'hote menu.
Course code: CULI 2521
Credits: 3.0
Length: 56.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=2521

Prerequisites

CULI 2500, CULI 2503.

Corequisites

CULI 2505.

Schedule †

CULI 2521 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
62002June 2, 2025
to June 26, 2025		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Steele, Michael

Additional Information

  • 1. Orientation to Course Information, Review House Guidelines
    2. Professional Practice (Skills, Safety and New Equipment)
    3. Principles of Nutrition
    4. Introduction to Menu Development
    5. Introduction to Global Cuisine
    6. Introduction to Vegetarian/VeganCuisine
    7. Introduction to Alternative Diets

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.