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.
Course code: CULP 2001
Credits: 5.0
Length: 125.0 hours
Campus: Downtown Downtown
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULP&number=2001

Prerequisites

CULP 1001; valid Food Safe Level 1 Certificate (certification must remain valid throughout the course).

Schedule 1†

CULP 2001 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 InstructorRegister
41466March 24, 2025
to April 28, 2025		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Gonneau, Josh

Schedule 2†

CULP 2001 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 InstructorRegister
71242September 2, 2025
to October 6, 2025		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Gonneau, JoshRegisterRegister
https://www.vcc.ca/applying/apply-now/apprentice/
40059January 12, 2026
to February 17, 2026		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Gonneau, JoshRegisterRegister
https://www.vcc.ca/applying/apply-now/apprentice/
40063March 23, 2026
to April 27, 2026		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Gonneau, JoshRegisterRegister
https://www.vcc.ca/applying/apply-now/apprentice/
70038August 31, 2026
to October 5, 2026		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Gonneau, JoshRegisterRegister
https://www.vcc.ca/applying/apply-now/apprentice/
40074January 11, 2027
to February 16, 2027		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Gonneau, JoshRegisterRegister
https://www.vcc.ca/applying/apply-now/apprentice/
40078March 22, 2027
to April 26, 2027		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Gonneau, JoshRegisterRegister
https://www.vcc.ca/applying/apply-now/apprentice/
70049September 7, 2027
to October 12, 2027		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Gonneau, JoshRegisterRegister
https://www.vcc.ca/applying/apply-now/apprentice/
40086January 10, 2028
to February 14, 2028		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Gonneau, JoshRegisterRegister
https://www.vcc.ca/applying/apply-now/apprentice/
40090March 20, 2028
to April 24, 2028		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Gonneau, JoshRegisterRegister
https://www.vcc.ca/applying/apply-now/apprentice/
70051September 5, 2028
to October 10, 2028		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Gonneau, JoshRegisterRegister
https://www.vcc.ca/applying/apply-now/apprentice/

Additional Information

  • Occupational Skills
    Stocks, Soups and Sauces
    Vegetables and Fruits
    Starches
    Meat, seafood and poultry cooking and cutting
    Hors d'oeuvres production, presentation platter preparation
    Yeast products and pastries

† 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.