This course provides an introduction to the principles and techniques of basic stocks, sauce and soup cooking. Students learn to prepare stocks, soups and sauces commonly used in professional kitchens. Students also prepare salads, dressings and accompaniments. Emphasis is placed on preparation, work methods, presentation techniques and quality control.
Course code: CULI 1502
Credits: 4.0
Tuition: $0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1502
Prerequisites
Acceptance into the Professional Cook 1 + Catering Certificate program or Culinary Arts Diploma (International ) program
No schedule is currently available. Please check again later.
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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 |
| 72655 | September 3, 2024
to June 20, 2025 | See full schedule
Delivery: In Person
Location: Richmond Secondary School | Tracey, Jamie |
| 71289 | September 3, 2024
to January 31, 2025 | See full schedule
Delivery: In Person
Location: Gibsons Secondary School | Hookham, Ken |
| 72647 | September 3, 2024
to April 25, 2025 | See full schedule
Delivery: In Person
Location: Imagine High Secondary School | Bedford, Tim |
| 71267 | September 3, 2024
to April 30, 2025 | See full schedule
Delivery: In Person
Location: Mission Secondary School SD#75 | McKenna, Brian |
| 71248 | September 3, 2024
to April 22, 2025 | See full schedule
Delivery: In Person
Location: Maple Ridge Secondary | Steele, Michael |
| 71283 | September 3, 2024
to June 5, 2025 | See full schedule
Delivery: In Person
Location: Walnut Grove SecSchool-us WGSS | Dawe, Laura |
| 41176 | January 27, 2025
to June 27, 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 |
| 71347 | January 13, 2025
to February 6, 2025 | See full schedule
Delivery: Blended
Location: Varies | Ryan, Dave |
| 41169 | February 10, 2025
to March 6, 2025 | See full schedule
Delivery: Blended
Location: Varies | Picken, Samuel |
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 |
| 41200 | March 10, 2025
to April 3, 2025 | See full schedule
Delivery: Blended
Location: Varies | Ryan, Dave |
| 41248 | April 7, 2025
to May 1, 2025 | See full schedule
Delivery: Blended
Location: Varies | Ryan, Dave |
Additional Information
- 1. Orientation to Course Information, Review House Guidelines
2. Professional Practice and Skills
3. Health and Safety Review
4. Kitchen Equipment Review and Introduction to New Equipment
5. Introduction to Basic Kitchen Math – Recipe Competencies
6. Principles of Cooking Review
7. Introduction to Stocks and The Principles of Stock Production
8. Introduction to Soups and The Principles of Soup Production
9. Introduction to Basic Sauces and The Principles of Sauce Production
10. Introduction to Salads and The Fundamentals of Salad Production
* 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.
