Molecular Cuisine (CULI 2514)
This course introduces students to various 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. Emphasis is placed on the ability to follow instructions, adhere to elevated safety and sanitation standards, and the accuracy of replicating recipes and techniques.
Course code: CULI 2514
Credits: 4.5
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=2514
Prerequisites
CULI 2513 or department approval.
* 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.