Kitchen Management and Cost Controls (CULI 2500)

This course introduces students to kitchen management procedures, including the basic principles of human resources, Canadian Labour laws and food storeroom principles and inventory procedures. Students practice purchasing and receiving, food costing, menu pricing, inventory and cost control. Students fill requisitions for the service kitchens and outlets in the Culinary Arts Programs. Students continue to (re)develop their culinary career pathway.
Course code: CULI 2500
Credits: 3.0
Length: 50.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=2500

Prerequisites

CULI 1528 or department approval.

Corequisites

CULI 2503.

Schedule

CULI 2500 schedule for programs:

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
41195January 13, 2025
to February 6, 2025
  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus
Liew, Denis
41217February 10, 2025
to March 6, 2025
  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus
41236March 10, 2025
to April 3, 2025
  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus
Liew, Denis

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