Flavour Principles & Menus (CULI 1507)
This course introduces students to the basic principles of nutrition and its application in food preparation. This course also examines the study of taste and flavour and introduces students to institutional menus and terminology.
This course is part of the full time Culinary Arts program.
Course code: CULI 1507
Credits: 1.0
Tuition: $0*
Length: 12 hours
Course outline: viewhttps://www.vcc.ca/deptUploads/course-outlines/CULI-1507.pdf
Prerequisites
Acceptance into the Professional Cook 1 Certificate programCorequisites
CULI 1508 - Short Order Café
Schedule†
CULI 1507 schedule for programs:
- CULI
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Instructor | Dates | Day/Time | Instructor |
|---|---|---|---|---|
|
75634
|
Steele, Michael |
03-Sep-2019
to 20-Dec-2019 |
Mon, Tue, Wed, Thu | 5:00 p.m - 5:45 p.m | Steele, Michael |
|
75643
|
Groot, James |
03-Sep-2019
to 20-Dec-2019 |
Mon, Tue, Wed, Thu | 7:00 p.m - 7:45 p.m | Groot, James |
|
75652
|
McKenna, Brian |
30-Sep-2019
to 13-Dec-2019 |
Mon, Tue, Wed, Thu | 2:30 p.m - 3:30 p.m | McKenna, Brian |
|
45373
|
Gill, Collin |
27-Jan-2020
to 26-Jun-2020 |
Mon, Tue, Wed, Thu, Fri | 2:30 p.m - 2:45 p.m | Gill, Collin |
Schedule†
CULI 1507 schedule for programs:
- CONP
- CUDP
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Instructor | Dates | Day/Time | Instructor |
|---|---|---|---|---|
|
73525
|
Bain, Malcolm |
06-Jan-2020
to 30-Jan-2020 |
Mon, Tue, Wed, Thu | 7:00 a.m - 8:00 a.m | Bain, Malcolm |
| 73525 VCC Downtown Campus | ||||
|
73517
|
Bain, Malcolm |
03-Feb-2020
to 28-Feb-2020 |
Mon, Tue, Wed, Thu, Fri | 7:00 a.m - 8:00 a.m | Bain, Malcolm |
| 73517 VCC Downtown Campus | ||||
|
43728
|
Bain, Malcolm |
02-Mar-2020
to 26-Mar-2020 |
Mon, Tue, Wed, Thu | 7:00 a.m - 8:00 a.m | Bain, Malcolm |
| 43728 VCC Downtown Campus | ||||
|
43692
|
Bain, Malcolm |
06-Apr-2020
to 30-Apr-2020 |
Mon, Tue, Wed, Thu | 7:00 a.m - 8:00 a.m | Bain, Malcolm |
| 43692 VCC Downtown Campus | ||||
|
43700
|
Bain, Malcolm |
04-May-2020
to 28-May-2020 |
Mon, Tue, Wed, Thu | 7:00 a.m - 8:00 a.m | Bain, Malcolm |
| 43700 VCC Downtown Campus | ||||
|
43718
|
Bain, Malcolm |
08-Jun-2020
to 02-Jul-2020 |
Mon, Tue, Wed, Thu | 7:00 a.m - 8:00 a.m | Bain, Malcolm |
| 43718 VCC Downtown Campus | ||||
|
61492
|
Bain, Malcolm |
06-Jul-2020
to 30-Jul-2020 |
Mon, Tue, Wed, Thu | 7:00 a.m - 8:00 a.m | Bain, Malcolm |
| 61492 VCC Downtown Campus | ||||
|
61546
|
Bain, Malcolm |
04-Aug-2020
to 27-Aug-2020 |
Mon, Tue, Wed, Thu | 7:00 a.m - 8:00 a.m | Bain, Malcolm |
| 61546 VCC Downtown Campus | ||||
|
61550
|
Bain, Malcolm |
31-Aug-2020
to 24-Sep-2020 |
Mon, Tue, Wed, Thu | 7:00 a.m - 8:00 a.m | Bain, Malcolm |
| 61550 VCC Downtown Campus |
Additional Information
What you will learn
- 1. Orientation to Course Information, Review House Guidelines
- 2. Basic Nutrition
- 3. Palette Development and Taste & Flavour Principles
- 4. Introduction to Menus
How do I apply for this course?
This course is offered as part of a VCC program only.
* 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.
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