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:
view
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 |
| 60161 | June 6, 2022
to June 30, 2022 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm
VCC Downtown Campus
Delivery: In-class
See full schedule | Ritchie, Alexander |
| 74270 | November 21, 2022
to December 22, 2022 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm
Varies
Delivery: In-class and Online
See full schedule | 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 |
| 60170 | July 4, 2022
to July 28, 2022 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm
VCC Downtown Campus
Delivery: In-class
See full schedule | Ritchie, Alexander |
| 60175 | August 2, 2022
to August 25, 2022 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm
VCC Downtown Campus
Delivery: In-class
See full schedule | Ritchie, Alexander |
| 61699 | August 29, 2022
to September 22, 2022 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm
VCC Downtown Campus
Delivery: In-class
See full schedule | Ritchie, Alexander |
| 61704 | September 26, 2022
to October 20, 2022 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm
VCC Downtown Campus
Delivery: In-class
See full schedule | Ritchie, Alexander |
| 74220 | October 24, 2022
to November 17, 2022 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm
VCC Downtown Campus
Delivery: In-class
See full schedule | Ritchie, Alexander |
| 74274 | January 9, 2023
to February 2, 2023 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm
VCC Downtown Campus
Delivery: In-class
See full schedule | 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
How do I apply for this course?
This course is offered as part of a VCC program only.
* 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.
