This course provides an introduction to the principles and techniques of basic stocks, sauce and soup cooking. Students learn to prepare stocks, soups and sauces commonly used in professional kitchens. Students also prepare salads, dressings and accompaniments. Emphasis is placed on preparation, work methods, presentation techniques and quality control.
Course code: CULI 1502
Credits: 4.0
Tuition: $0
Length: 100.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1502
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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 |
| 72555 | September 2, 2025
to April 24, 2026 | See full schedule
Delivery: In Person
Location: Imagine High Secondary School |
| 72498 | September 2, 2025
to April 21, 2026 | See full schedule
Delivery: In Person
Location: Maple Ridge Secondary |
| 72525 | September 2, 2025
to June 11, 2026 | See full schedule
Delivery: In Person
Location: Walnut Grove SecSchool-us WGSS |
| 72531 | September 3, 2025
to January 30, 2026 | See full schedule
Delivery: In Person
Location: Gibsons Secondary School |
| 72510 | September 3, 2025
to April 24, 2026 | See full schedule
Delivery: In Person
Location: Mission Secondary School SD#75 |
| 72562 | September 4, 2025
to June 22, 2026 | See full schedule
Delivery: In Person
Location: Richmond Secondary School |
| 42253 | January 26, 2026
to June 26, 2026 | See full schedule
Delivery: In Person
Location: Howe Sound Secondary School |
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 |
| 72649 | November 17, 2025
to December 11, 2025 | See full schedule
Delivery: Blended
Location: Varies |
| 72672 | January 12, 2026
to February 5, 2026 | See full schedule
Delivery: Blended
Location: Varies |
| 42246 | February 9, 2026
to March 5, 2026 | See full schedule
Delivery: Blended
Location: Varies |
| 42279 | March 9, 2026
to April 2, 2026 | See full schedule
Delivery: Blended
Location: Varies |
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 |
| 42317 | April 7, 2026
to April 30, 2026 | See full schedule
Delivery: Blended
Location: Varies |
Additional Information
- 1. Orientation to Course Information, Review House Guidelines
2. Professional Practice and Skills
3. Health and Safety Review
4. Kitchen Equipment Review and Introduction to New Equipment
5. Introduction to Basic Kitchen Math – Recipe Competencies
6. Principles of Cooking Review
7. Introduction to Stocks and The Principles of Stock Production
8. Introduction to Soups and The Principles of Soup Production
9. Introduction to Basic Sauces and The Principles of Sauce Production
10. Introduction to Salads and The Fundamentals of Salad Production
* 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.
