This course provides students with the knowledge and skills for identifying, processing and storing beef, poultry and seafood. The course introduces students to the factors to be considered in selecting cooking methods for various types of meat and seafood products. Emphasis is placed on communication, teamwork, time management and critical thinking skills, as well as, efficient work methods and quality control.
Course code: CULI 1505
Credits: 4.0
Tuition: $0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1505
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 |
| 71219 | September 5, 2023
to January 22, 2024 | See full schedule
Delivery: In Person
Location: Gibsons Secondary School | Hookham, Kenneth |
| 71190 | September 5, 2023
to April 25, 2024 | See full schedule
Delivery: In Person
Location: Mission Secondary School SD#75 | McKenna, Brian |
| 71171 | September 5, 2023
to April 19, 2024 | See full schedule
Delivery: In Person
Location: Samuel Robertson Technical Sec | Steele, Michael |
| 71213 | September 5, 2023
to June 7, 2024 | See full schedule
Delivery: In Person
Location: Walnut Grove SecSchool-us WGSS | Dawe, Laura |
| 75853 | September 7, 2023
to June 21, 2024 | See full schedule
Delivery: In Person
Location: Richmond Secondary School | Hajek, Andy |
| 40972 | 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 |
| 71267 | November 20, 2023
to December 14, 2023 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Credico, Randall |
| 41037 | March 4, 2024
to March 28, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Credico, Randall |
| 60195 | April 29, 2024
to May 23, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Credico, Randall |
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 |
| 71196 | February 12, 2024
to March 14, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Picken, Samuel |
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 |
| 40965 | January 8, 2024
to February 1, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Credico, Randall |
| 41012 | February 5, 2024
to February 29, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Credico, Randall |
| 41067 | April 2, 2024
to April 25, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Kraatz, Robert |
| 60204 | May 27, 2024
to June 20, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Credico, Randall |
| 61063 | July 8, 2024
to August 1, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Credico, Randall |
Additional Information
- 1. Orientation to Course Information, Review House Guidelines
2. Introduction to Butchery - Health And Safety , Butcher Shop Equipment
3. Commercial Production Practices
4. Introduction and Fundamentals of Poultry Fabrication
5. Poultry Cooking Techniques
6. Introduction and Fundamentals of Poultry Fabrication
7. Poultry Cooking Techniques
8. Introduction and Fundamentals of Beef Fabrication
9. Beef Cooking Techniques
10. Portion Cutting
11. Introduction and Fundamentals of Fish and Shellfish Fabrication
12. Fish and Shellfish Cooking Techniques
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.
