Cook Chill Production Kitchen (CULI 1506)

Building on skills and knowledge acquired in previous courses, this course gives students the opportunity to further develop the skills and techniques used in dry and moist heat cooking for a service outlet. Emphasis is placed on communication, teamwork, time management and critical thinking skills, as well as, efficient work methods and quality control.
Course code: CULI 1506
Credits: 4.0
Tuition: $0*
Length: 100 hours
Course outline: viewhttps://www.vcc.ca/deptUploads/course-outlines/CULI-1506.pdf

Prerequisites

Acceptance into the Professional Cook 1 + Catering Certificate program
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