This course provides an introduction to the food industry and the essential skills required for success as a cook. It introduces learners to language and terminology specific to the field of culinary arts. Career planning, job search strategies and sociocultural competencies appropriate to the workplace will be introduced and practiced.
This course is part of the full time Culinary Arts program.
Course code: CULI 1501
Credits: 5.0
Tuition: $0
Length: 100.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1501
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Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
Instructor |
| 72654 | September 3, 2024
to June 20, 2025 | See full schedule
Delivery: In Person
Location: Richmond Secondary School | Tracey, Jamie |
| 71288 | September 3, 2024
to January 31, 2025 | See full schedule
Delivery: In Person
Location: Gibsons Secondary School | Hookham, Ken |
| 72646 | September 3, 2024
to April 25, 2025 | See full schedule
Delivery: In Person
Location: Imagine High Secondary School | Bedford, Tim |
| 71266 | September 3, 2024
to April 30, 2025 | See full schedule
Delivery: In Person
Location: Mission Secondary School SD#75 | McKenna, Brian |
| 71247 | September 3, 2024
to April 22, 2025 | See full schedule
Delivery: In Person
Location: Maple Ridge Secondary | Steele, Michael |
| 71282 | September 3, 2024
to June 5, 2025 | See full schedule
Delivery: In Person
Location: Walnut Grove SecSchool-us WGSS | Dawe, Laura |
| 41175 | January 27, 2025
to June 26, 2025 | See full schedule
Delivery: In Person
Location: Howe Sound Secondary School | Gill, Collin |
Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
Instructor |
| 41168 | January 13, 2025
to February 6, 2025 | See full schedule
Delivery: Blended
Location: Varies | Peters, Jennifer |
| 41247 | March 10, 2025
to April 3, 2025 | See full schedule
Delivery: Blended
Location: Varies | Krentz, Keith |
Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
Instructor |
| 41199 | February 10, 2025
to March 6, 2025 | See full schedule
Delivery: Blended
Location: Varies | Krentz, Keith |
Additional Information
- Orientation to VCC College, Culinary Arts Program, House Guidelines, Student Services, Facilities
- Professional Practice and Skills
- Introduction to the Culinary Arts profession – History and Trends
- Career Planning – Culinary Careers
- Introduction to Health and Safety – General and Food
- Introduction to Commercial Kitchen Equipment
- Food Industry Stewardship
- Introduction to Recipes –Measurement Systems
- Introduction to Basic Kitchen Ingredients – Pantry Essentials
- Introduction to Basic Vegetable Processing and Fabrication – Cutting Techniques
- Introduction to General principles of Cooking – Heat
* 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.
