This course provides an introduction to the principles and techniques of basic stocks, sauce and soup cooking. Students learn to prepare stocks, soups and sauces commonly used in professional kitchens. Students also prepare salads, dressings and accompaniments. Emphasis is placed on preparation, work methods, presentation techniques and quality control.
Course code: CULI 1502
Credits: 4.0
Tuition: $0*
Length: 100.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1502
Prerequisites
Acceptance into the Professional Cook 1 + Catering Certificate program or Culinary Arts Diploma (International ) program

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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 |
61673 | August 2, 2022 to August 25, 2022 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm Varies Delivery: In Person and Online (Blended) See full schedule | Picken, Samuel |
61681 | August 29, 2022 to September 22, 2022 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm Varies Delivery: In Person and Online (Blended) See full schedule | Picken, Samuel |
74227 | September 26, 2022 to October 20, 2022 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm Varies Delivery: In Person and Online (Blended) See full schedule | Ryan, Dave |
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 |
74194 | September 6, 2022 to January 27, 2023 | Mon, Tue, Wed, Thu, Fri | 8:00 am - 9:00 am Gibson's Secondary School Delivery: Lecture See full schedule | Hookham, Kenneth |
74231 | September 6, 2022 to May 2, 2023 | Mon, Tue, Wed, Thu, Fri | 12:00 pm - 1:00 pm Mission Secondary School SD#75 Delivery: Lecture See full schedule | McKenna, Brian |
74178 | September 6, 2022 to April 25, 2023 | Mon, Tue, Wed, Thu | 1:45 pm - 2:30 pm Samuel Robertson Technical Sec Delivery: Lecture See full schedule | Steele, Michael |
74186 | September 6, 2022 to June 14, 2023 | Mon, Tue, Wed, Thu | 3:15 pm - 4:00 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 |
74240 | October 11, 2022 to November 10, 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 |
74202 | October 24, 2022 to November 17, 2022 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm Varies Delivery: Lecture See full schedule | Ryan, Dave |
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 |
74264 | November 21, 2022 to December 15, 2022 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm Varies Delivery: Lecture See full schedule | Ryan, Dave |
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 |
74280 | January 9, 2023 to February 2, 2023 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm Varies Delivery: Shop/Teaching Kitchen See full schedule | Ryan, Dave |
Additional Information
- 1. Orientation to Course Information, Review House Guidelines
2. Professional Practice and Skills
3. Health and Safety Review
4. Kitchen Equipment Review and Introduction to New Equipment
5. Introduction to Basic Kitchen Math – Recipe Competencies
6. Principles of Cooking Review
7. Introduction to Stocks and The Principles of Stock Production
8. Introduction to Soups and The Principles of Soup Production
9. Introduction to Basic Sauces and The Principles of Sauce Production
10. Introduction to Salads and The Fundamentals of Salad Production
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.