Culinary Art (Cook) Appr Lvl 3 (CULP 3001)
In this final level of technical training students learn human relations, basic service skills, and advanced menu design that employs food costing and controls. Students prepare advanced soups, sauces, meat, poultry, and seafood dishes, specialty starch, and vegetable cookery. Students also learn basic charcuterie and expand their skills in baking to include cakes, tortes and advanced dessert preparations.
Course code: CULP 3001
Credits: 5.0
Tuition: $797
Length: 120.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULP&number=3001
Campus: Downtown
Downtown
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Schedule †
CULP 3001 schedule for programs:
- CULP
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 | Register |
---|---|---|---|---|
40842 | March 18, 2024 to April 22, 2024 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Lie, Phillip | |
47777 | April 22, 2024 to May 27, 2024 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Lie, Phillip | RegisterRegister https://www.vcc.ca/applying/apply-now/apprentice/ |
Additional Information
This course is offered as part of a VCC program only.
Email: apprentice@vcc.ca
Contact us
* 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.