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 |
| 61680 | August 2, 2022
to August 25, 2022 | Mon, Tue, Wed, Thu | 7:00 am - 1:45 pm
Varies
Delivery: In Person and Online (Blended)
See full schedule | Tracey, Jamie |
| 74226 | August 29, 2022
to September 22, 2022 | Mon, Tue, Wed, Thu | 7:00 am - 1:45 pm
Varies
Delivery: In Person and Online (Blended)
See full schedule | Krentz, Keith |
| 74176 | September 26, 2022
to October 20, 2022 | Mon, Tue, Wed, Thu | 7:00 am - 1:45 pm
Varies
Delivery: In Person and Online (Blended)
See full schedule | 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 |
| 74193 | September 6, 2022
to January 27, 2023 | Mon, Tue, Wed, Thu, Fri | 7:00 am - 8:00 am
Gibson's Secondary School
Delivery: Lecture
See full schedule | Hookham, Kenneth |
| 74230 | September 6, 2022
to May 2, 2023 | Mon, Tue, Wed, Thu, Fri | 11:00 am - 12:00 pm
Mission Secondary School SD#75
Delivery: Lecture
See full schedule | McKenna, Brian |
| 74177 | September 6, 2022
to April 25, 2023 | Mon, Tue, Wed, Thu | 12:45 pm - 1:45 pm
Samuel Robertson Technical Sec
Delivery: Lecture
See full schedule | Steele, Michael |
| 74185 | September 6, 2022
to June 14, 2023 | Mon, Tue, Wed, Thu | 2:30 pm - 3:15 pm
Walnut Grove SecSchool-us WGSS
Delivery: Lecture
See full schedule | Dawe, Laura |
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 |
| 74239 | September 6, 2022
to October 6, 2022 | Mon, Tue, Wed, Thu | 3:15 pm - 7:15 pm
VCC Downtown Campus
Delivery: Shop/Teaching Kitchen
See full schedule | Gonneau, Josh |
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 |
| 74263 | October 24, 2022
to November 17, 2022 | Mon, Tue, Wed, Thu | 7:00 am - 1:45 pm
Varies
Delivery: In Person and Online (Blended)
See full schedule | 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 |
| 74279 | November 21, 2022
to December 22, 2022 | Mon, Tue, Wed, Thu | 7:00 am - 1:45 pm
Varies
Delivery: In Person and Online (Blended)
See full schedule | 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.
