Culinary Art (Cook) Appr Lvl 2 (CULP 2001)
This course provides students with skills in menu planning, kitchen management and cost controls. New and advanced salads, soups, starches and vegetables, sauces, meat, seafood and poultry dishes are prepared to further the apprentice's skill level. Additional meat, seafood and poultry cutting, hors d'oeuvres production, presentation platter preparation, yeast products and pastries are also included at this level.
Course code: CULP 2001
Credits: 5.0
Length: 120.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULP&number=2001
Campus: Downtown
Downtown
Contact us
Book an appointment with an advisor
- Call 604.871.7000, option 2
* 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.