Kitchen Orientation (CULI 1501)
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 hours
Course outline:
view
https://www.vcc.ca/cfm-files/course-outline.cfm?subject=CULI&number=1501
Schedule†
CULI 1501 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 |
|---|---|---|---|---|
|
43686
|
McNeill, Kimberly |
06-Jan-2020
to 30-Jan-2020 |
Mon, Tue, Wed, Thu | 7:00 a.m - 1:45 p.m | McNeill, Kimberly |
| 43686 VCC Downtown Campus | ||||
| 43686 VCC Downtown Campus | ||||
| 43686 VCC Downtown Campus | ||||
|
43694
|
McNeill, Kimberly |
03-Feb-2020
to 27-Feb-2020 |
Mon, Tue, Wed, Thu | 7:00 a.m - 1:45 p.m | McNeill, Kimberly |
| 43694 VCC Downtown Campus | ||||
|
43713
|
McNeill, Kimberly |
02-Mar-2020
to 26-Mar-2020 |
Mon, Tue, Wed, Thu | 7:00 a.m - 1:45 p.m | McNeill, Kimberly |
| 43713 VCC Downtown Campus |
Schedule†
CULI 1501 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 |
|---|---|---|---|---|
|
45367
|
Gill, Collin |
27-Jan-2020
to 26-Jun-2020 |
Mon, Tue, Wed, Thu, Fri | 8:30 a.m - 9:30 a.m | Gill, Collin |
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Additional Information
What you will learn
- 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.