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.

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
72946September 22, 2025
to October 16, 2025		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Lau, Monty

Additional Information

  • 1. Orientation to Course Information
    2. Food History
    3. Technological Advancements
    4. Professional Practice
    5. Health And Safety Principles
    6. Equipment Use and Maintenance
    7. Food Reactions
    8. Cooking under Pressure
    9. Compression

This course is offered as part of a VCC program only.

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† 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.