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:
view
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
No schedule is currently available. Please check again later.
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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 |
| 74194 | September 6, 2022
to January 27, 2023 | See full schedule
Delivery: In Person
Location: Gibson's Secondary School | Hookham, Kenneth |
| 74231 | September 6, 2022
to May 2, 2023 | See full schedule
Delivery: In Person
Location: Mission Secondary School SD#75 | McKenna, Brian |
| 74178 | September 6, 2022
to April 25, 2023 | See full schedule
Delivery: In Person
Location: Samuel Robertson Technical Sec | Steele, Michael |
| 74186 | September 6, 2022
to June 14, 2023 | See full schedule
Delivery: In Person
Location: Walnut Grove SecSchool-us WGSS | Dawe, Laura |
| 47798 | 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 |
| 74264 | November 21, 2022
to December 15, 2022 | See full schedule
Delivery: In Person
Location: Varies | 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 | See full schedule
Delivery: In Person
Location: Varies | Ryan, Dave |
| 47789 | February 6, 2023
to March 2, 2023 | See full schedule
Delivery: Blended
Location: Varies | Ryan, Dave |
| 47828 | March 6, 2023
to March 30, 2023 | See full schedule
Delivery: Blended
Location: Varies | 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 |
| 48561 | May 1, 2023
to May 25, 2023 | See full schedule
Delivery: In Person
Location: Varies | Hajek, Andy |
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.
