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 |
| 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.
