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.

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
72947October 20, 2025
to November 13, 2025		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Salimian, Hamid

Additional Information

  • 1. Orientation to Course Information
    2. Professional Practice
    3. Health And Safety Principles
    4. Table d'hote service
    5. Food Styling

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.