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.
0
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 |
71216 | September 5, 2023 to January 22, 2024 | See full schedule Delivery: In Person Location: Gibsons Secondary School | Hookham, Kenneth |
71187 | September 5, 2023 to April 25, 2024 | See full schedule Delivery: In Person Location: Mission Secondary School SD#75 | McKenna, Brian |
71168 | September 5, 2023 to April 19, 2024 | See full schedule Delivery: In Person Location: Samuel Robertson Technical Sec | Steele, Michael |
71210 | September 5, 2023 to June 7, 2024 | See full schedule Delivery: In Person Location: Walnut Grove SecSchool-us WGSS | Dawe, Laura |
75850 | September 7, 2023 to June 21, 2024 | See full schedule Delivery: In Person Location: Richmond Secondary School | Hajek, Andy |
40969 | January 29, 2024 to June 28, 2024 | See full schedule Delivery: In Person 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 |
70146 | November 20, 2023 to December 14, 2023 | See full schedule Delivery: In Person Location: Varies | Ryan, Dave |
40962 | February 5, 2024 to February 29, 2024 | See full schedule Delivery: In Person Location: Varies | Kraatz, Robert |
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 |
71269 | January 8, 2024 to February 1, 2024 | See full schedule Delivery: Blended Location: Varies | Ryan, Dave |
41015 | March 4, 2024 to March 28, 2024 | See full schedule Delivery: In Person Location: Varies | Ryan, Dave |
41060 | April 2, 2024 to April 25, 2024 | See full schedule Delivery: In Person Location: VCC Downtown Campus | 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.
* The amount shown is the approximate cost of tuition (for courses with tuition) or fees (for courses that do not have tuition).
Tuition and 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.