Basic Kitchen Skills (CULI 1121)
This course provides the student with kitchen terminology, weights and measures conversion, merchandising, recipe conversion, and receiving and storing inventory. Also included in the course are the introductions to the basic methods of cooking and baking. These topics are covered by lectures, assignments and tests.
This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
Course code: CULI 1121
Credits: 2.0
Length: 50.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1121
* 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.