Culinary Art (Cook) Appr Lvl 3 (CULP 3001)
In this final level of technical training students learn human relations, basic service skills, and advanced menu design that employs food costing and controls. Students prepare advanced soups, sauces, meat, poultry, and seafood dishes, specialty starch, and vegetable cookery. Students also learn basic charcuterie and expand their skills in baking to include cakes, tortes and advanced dessert preparations.
Course code: CULP 3001
Credits: 5.0
Length: 120.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=CULP&number=3001
Campus: Downtown
Downtown
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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.