This course provides students with the knowledge and skills for identifying, cutting and 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 cuts 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:
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https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1505
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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 |
| 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 |
| 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 |
| 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 |
| 41255 | April 7, 2025
to May 1, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Credico, Randall |
| 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 and Meat-cutting - Health, Safety and Sanitation, Butcher Shop Equipment
3. Commercial Production Practices
4. Introduction and Fundamentals of Poultry Fabrication
5. Poultry Cooking Techniques
6. Introduction and Fundamentals of Beef Fabrication
7. Beef Cooking Techniques
8. Portion Cutting
9. Introduction and Fundamentals of Fish and Shellfish Fabrication
10. 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.
