This course introduces students to a variety of culinary techniques and processes that combine theoretical principles with chemistry and modern technology. Ingredients are prepared using new or adapted methodologies and equipment for molecular gastronomy. Students apply these skills by producing and serving these items in a restaurant setting and, compare traditional to modern production methods. Emphasis is placed on time management, communication and teamwork skills.
Course code: CULI 2511
Credits: 8.5
Tuition: $0*
Length: 200.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=2511
Prerequisites
Acceptance into the Culinary Arts (International Cohort) Diploma program

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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 |
60159 | May 2, 2022 to June 30, 2022 | Mon, Tue, Wed, Thu | 2:45 pm - 9:15 pm VCC Downtown Campus Delivery: In-class See full schedule | Peters, Jennifer |
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 |
60168 | June 6, 2022 to July 28, 2022 | Mon, Tue, Wed, Thu | 3:00 pm - 8:45 pm VCC Downtown Campus Delivery: In-class See full schedule | Peters, Jennifer |
60184 | July 4, 2022 to August 25, 2022 | Mon, Tue, Wed, Thu | 3:00 pm - 8:45 pm VCC Downtown Campus Delivery: In-class See full schedule | Salimian, Hamid |
61708 | August 29, 2022 to October 20, 2022 | Mon, Tue, Wed, Thu | 3:00 pm - 8:45 pm VCC Downtown Campus Delivery: In-class See full schedule | Grignon, Tobias |
74247 | October 24, 2022 to December 15, 2022 | Mon, Tue, Wed, Thu | 2:00 pm - 3:00 pm VCC Downtown Campus Delivery: In-class See full schedule | Salimian, Hamid |
74272 | November 21, 2022 to February 2, 2023 | Mon, Tue, Wed, Thu | 3:00 pm - 8:45 pm VCC Downtown Campus Delivery: In-class See full schedule | Salimian, Hamid |
47787 | January 9, 2023 to March 2, 2023 | Mon, Tue, Wed, Thu | 3:00 pm - 8:45 pm VCC Downtown Campus Delivery: In-class See full schedule | Salimian, Hamid |
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 |
60190 | August 2, 2022 to September 22, 2022 | Mon, Tue, Wed, Thu | 3:00 pm - 8:45 pm VCC Downtown Campus Delivery: In-class See full schedule | Salimian, Hamid |
Additional Information
- 1. Orientation to Course Information
2. Professional Practice
3. Health And Safety Principles
4. Equipment Use and Maintenance
5. Food Reactions
6. Cooking under Pressure
7. Compression
8. Restaurant Service
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.