Culinary Arts Apprentice Level 2 (CULP 2001)
This course is designed for the apprentice currently working as a sponsored level 2 cook in the food service and hospitality industries, and is designed to supplement on the job training.
This course provides students with skills in menu planning, kitchen management and cost controls.
Students at this level also learn new and intermediate techniques to prepare a variety of salads, soups, starches and vegetables. Secondary sauces, meat, seafood and poultry dishes are prepared to further the apprentice's skill level. Additional meat, seafood and poultry cutting, as well as hors d'oeuvres production, presentation platter preparation, yeast products and pastries are also included at this level. Students will build on plating and presentation skills.
This course provides students with skills in menu planning, kitchen management and cost controls.
Students at this level also learn new and intermediate techniques to prepare a variety of salads, soups, starches and vegetables. Secondary sauces, meat, seafood and poultry dishes are prepared to further the apprentice's skill level. Additional meat, seafood and poultry cutting, as well as hors d'oeuvres production, presentation platter preparation, yeast products and pastries are also included at this level. Students will build on plating and presentation skills.
Course code: CULP 2001
Credits: 5.0
Length: 125.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULP&number=2001
Campus: Downtown
Downtown
Prerequisites
CULP 1001; valid Food Safe Level 1 Certificate (certification must remain valid throughout the course).
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* The amount shown is the approximate cost of tuition (for courses with tuition) or fees (for courses that do not have tuition).
Tuition and Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† 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.