Advanced Butchery-Charcuterie (CULI 2510)

This course provides students with the knowledge and skills for identifying, processing and storing pork, lamb, veal, specialty poultry and specialty seafood. Building on previous courses, students identify cooking methods for various types of meat and seafood products. Students prepare a variety of cured and preserved items. Emphasis is placed on time management, communication, and teamwork skills, methods of work, preparation, service techniques and quality control.
Course code: CULI 2510
Credits: 1.5
Tuition: $0*
Length: 34 hours
Course outline: viewhttps://www.vcc.ca/deptUploads/course-outlines/CULI-2510.pdf

Prerequisites

Acceptance into the Professional Cook 2 Advanced Certificate program or Culinary Arts Diploma (International) program

Corequisites

CULI 2508 - Restaurant Line Cooking CULI 2509 - Appetizers & Platter Presentation
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