Culinary Techniques (CULI 1502)

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 hours
Course outline: view https://www.vcc.ca/cfm-files/course-outline.cfm?subject=CULI&number=1502

Prerequisites

Acceptance into the Professional Cook 1 + Catering Certificate program or Culinary Arts Diploma (International ) program
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