This course introduces students to advanced cooking techniques, ingredients, and equipment. Students apply these techniques to prepare specialty soups, sauces, vegetables, and starches. Emphasis is placed on time management, communication and teamwork skills.
Course code: CULI 2505
Credits: 2.0
Tuition: $0
Length: 44.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=2505
Corequisites
CULI 2504, CULI 2506.
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 |
| 71298 | October 28, 2024
to November 21, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Gin, Karen |
| 71324 | November 25, 2024
to December 19, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Peters, Jennifer |
| 71359 | January 13, 2025
to February 6, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Gin, Karen |
| 41209 | March 10, 2025
to April 3, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Gin, Karen |
| 41227 | April 7, 2025
to May 1, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Gin, Karen |
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 |
| 41185 | February 10, 2025
to March 6, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Gin, Karen |
Additional Information
- 1. Orientation to Course Information, Review House Guidelines
2. Professional Practice (Skills, Safety and New Equipment)
3. Introduction to Specialty Soups
4. Introduction to Advanced Sauces
5. Introduction to Advanced Vegetable Cookery
6. Introduction to Advanced Potato Cookery
7. Introduction to Advanced Pulse and Legume Cookery
8. Introduction to Advanced Cereal and Grain Cookery
9. Introduction to Advanced Rice Cookery
* 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.
