This course provides students with the knowledge and skills for identifying, processing and storing beef, poultry and seafood. The course introduces students to the factors to be considered in selecting cooking methods for various types of meat and seafood products. Emphasis is placed on communication, teamwork, time management and critical thinking skills, as well as, efficient work methods and quality control.
Course code: CULI 1505
Credits: 4.0
Tuition: $0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1505
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 |
| 72658 | September 3, 2024
to June 20, 2025 | See full schedule
Delivery: In Person
Location: Richmond Secondary School | Tracey, Jamie |
| 71292 | September 3, 2024
to January 31, 2025 | See full schedule
Delivery: In Person
Location: Gibsons Secondary School | Hookham, Ken |
| 72650 | September 3, 2024
to April 25, 2025 | See full schedule
Delivery: In Person
Location: Imagine High Secondary School | Bedford, Tim |
| 71270 | September 3, 2024
to April 30, 2025 | See full schedule
Delivery: In Person
Location: Mission Secondary School SD#75 | McKenna, Brian |
| 71251 | September 3, 2024
to April 22, 2025 | See full schedule
Delivery: In Person
Location: Maple Ridge Secondary | Steele, Michael |
| 71286 | September 3, 2024
to June 5, 2025 | See full schedule
Delivery: In Person
Location: Walnut Grove SecSchool-us WGSS | Dawe, Laura |
| 41179 | 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 |
| 71336 | October 28, 2024
to November 21, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Credico, Randall |
| 71345 | November 25, 2024
to December 19, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Credico, Randall |
| 41172 | January 13, 2025
to February 6, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Credico, Randall |
| 41197 | February 10, 2025
to March 6, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Credico, Randall |
| 41219 | March 10, 2025
to April 3, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Credico, Randall |
| 41255 | April 7, 2025
to May 1, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Credico, Randall |
| 60351 | May 5, 2025
to May 29, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Credico, Randall |
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 |
| 60284 | June 2, 2025
to June 26, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Credico, Randall |
| 60345 | June 30, 2025
to July 24, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Credico, Randall |
Additional Information
- 1. Orientation to Course Information, Review House Guidelines
2. Introduction to Butchery - Health And Safety , Butcher Shop Equipment
3. Commercial Production Practices
4. Introduction and Fundamentals of Poultry Fabrication
5. Poultry Cooking Techniques
6. Introduction and Fundamentals of Poultry Fabrication
7. Poultry Cooking Techniques
8. Introduction and Fundamentals of Beef Fabrication
9. Beef Cooking Techniques
10. Portion Cutting
11. Introduction and Fundamentals of Fish and Shellfish Fabrication
12. Fish and Shellfish Cooking Techniques
* 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.
