Building on skills and knowledge acquired in previous courses, this course gives students the opportunity to further develop the skills and techniques used in dry and moist heat cooking for a service outlet. Emphasis is placed on communication, teamwork, time management and critical thinking skills, as well as, efficient work methods and quality control.
Course code: CULI 1506
Credits: 4.0
Tuition: $0
Length: 100.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1506
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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 |
| 72659 | September 3, 2024
to June 20, 2025 | See full schedule
Delivery: In Person
Location: Richmond Secondary School | Tracey, Jamie |
| 71293 | September 3, 2024
to January 31, 2025 | See full schedule
Delivery: In Person
Location: Gibsons Secondary School | Hookham, Ken |
| 72651 | September 3, 2024
to April 25, 2025 | See full schedule
Delivery: In Person
Location: Imagine High Secondary School | Bedford, Tim |
| 71271 | September 3, 2024
to April 30, 2025 | See full schedule
Delivery: In Person
Location: Mission Secondary School SD#75 | McKenna, Brian |
| 71252 | September 3, 2024
to April 22, 2025 | See full schedule
Delivery: In Person
Location: Maple Ridge Secondary | Steele, Michael |
| 71287 | September 3, 2024
to June 5, 2025 | See full schedule
Delivery: In Person
Location: Walnut Grove SecSchool-us WGSS | Dawe, Laura |
| 41180 | 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 |
| 71258 | October 28, 2024
to November 21, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Ritchie, Alexander |
| 71343 | January 13, 2025
to February 6, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Ritchie, Alexander |
| 41173 | February 10, 2025
to March 6, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Ritchie, Alexander |
| 41220 | April 7, 2025
to May 1, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Ritchie, Alexander |
| 41256 | May 5, 2025
to May 29, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Ritchie, Alexander |
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 |
| 71333 | November 25, 2024
to December 19, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Ritchie, Alexander |
| 41198 | March 10, 2025
to April 3, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Ritchie, Alexander |
| 60352 | June 2, 2025
to June 26, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Ritchie, Alexander |
| 60285 | June 30, 2025
to July 24, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Ritchie, Alexander |
| 60292 | July 28, 2025
to August 21, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Ritchie, Alexander |
Additional Information
- 1. Orientation to Course Information, Review House Guidelines
2. Professional Practice and Skills
3. Health And Safety Principles for a Production Kitchen and Cook Chill
4. Commercial Kitchen Equipment Review and Introduction to New Equipment
5. Introduction to the Production Kitchen
6. Dry and Moist Heat Cooking Methods
* 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.
