Chefs Table Gastronomy (CULI 2515)
This course introduces students to a set menu gastronomic service and dining experience. Students apply previously learned skills and techniques to produce and serve a multi-course gastronomic table d'hote dinner service. Students will apply food styling techniques to a variety of dishes and will showcase this as a social media project. Emphasis is placed on elevated safety, sanitation, and product quality standards, time management, communication, and teamwork skills.
Course code: CULI 2515
Credits: 4.0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=2515
Prerequisites
CULI 2514 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.