This course provides an introduction to the food industry and the essential skills required for success as a cook. It introduces learners to language and terminology specific to the field of culinary arts. Career planning, job search strategies and sociocultural competencies appropriate to the workplace will be introduced and practiced.
This course is part of the full time Culinary Arts program.
Course code: CULI 1501
Credits: 5.0
Tuition: $0*
Length: 100.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1501
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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 |
Instructor |
| 74193 | September 6, 2022
to January 27, 2023 | See full schedule
Delivery: In Person
Location: Gibson's Secondary School | Hookham, Kenneth |
| 74230 | September 6, 2022
to May 2, 2023 | See full schedule
Delivery: In Person
Location: Mission Secondary School SD#75 | McKenna, Brian |
| 74177 | September 6, 2022
to April 25, 2023 | See full schedule
Delivery: In Person
Location: Samuel Robertson Technical Sec | Steele, Michael |
| 74185 | September 6, 2022
to June 14, 2023 | See full schedule
Delivery: In Person
Location: Walnut Grove SecSchool-us WGSS | Dawe, Laura |
| 47797 | January 30, 2023
to June 23, 2023 | See full schedule
Delivery: #Offsite Delivery
Location: Howe Sound Secondary School | Gill, Collin |
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 |
Instructor |
| 74279 | November 21, 2022
to December 22, 2022 | See full schedule
Delivery: Blended
Location: Varies | Krentz, Keith |
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 |
Instructor |
| 47788 | January 9, 2023
to February 2, 2023 | See full schedule
Delivery: Blended
Location: Varies | Krentz, Keith |
| 47827 | February 6, 2023
to March 2, 2023 | See full schedule
Delivery: Blended
Location: Varies | Krentz, Keith |
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 |
Instructor |
| 48560 | April 3, 2023
to April 27, 2023 | See full schedule
Delivery: In Person
Location: Varies | Krentz, Keith |
Additional Information
- Orientation to VCC College, Culinary Arts Program, House Guidelines, Student Services, Facilities
- Professional Practice and Skills
- Introduction to the Culinary Arts profession – History and Trends
- Career Planning – Culinary Careers
- Introduction to Health and Safety – General and Food
- Introduction to Commercial Kitchen Equipment
- Food Industry Stewardship
- Introduction to Recipes –Measurement Systems
- Introduction to Basic Kitchen Ingredients – Pantry Essentials
- Introduction to Basic Vegetable Processing and Fabrication – Cutting Techniques
- Introduction to General principles of Cooking – Heat
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.
