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:
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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.
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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 |
61698 | August 2, 2022 to August 25, 2022 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm VCC Downtown Campus Delivery: Shop/Teaching Kitchen See full schedule | Credico, Randall |
74221 | September 26, 2022 to October 20, 2022 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm VCC Downtown Campus Delivery: Shop/Teaching Kitchen See full schedule | Credico, Randall |
74259 | October 24, 2022 to November 17, 2022 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm VCC Downtown Campus Delivery: Shop/Teaching Kitchen See full schedule | Credico, Randall |
74278 | November 21, 2022 to December 22, 2022 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm VCC Downtown Campus Delivery: Shop/Teaching Kitchen See full schedule | 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 |
61703 | August 29, 2022 to September 22, 2022 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm VCC Downtown Campus Delivery: Shop/Teaching Kitchen See full schedule | Credico, Randall |
47792 | January 9, 2023 to February 2, 2023 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm VCC Downtown Campus Delivery: Shop/Teaching Kitchen See full schedule | Credico, Randall |
47823 | February 6, 2023 to March 2, 2023 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm VCC Downtown Campus Delivery: Shop/Teaching Kitchen See full schedule | 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 |
74197 | September 6, 2022 to January 27, 2023 | Mon, Tue, Wed, Thu, Fri | 11:15 am - 12:15 pm Gibson's Secondary School Delivery: Lecture See full schedule | Hookham, Kenneth |
74234 | September 6, 2022 to May 2, 2023 | Mon, Tue, Wed, Thu, Fri | 3:30 pm - 4:30 pm Mission Secondary School SD#75 Delivery: Lecture See full schedule | McKenna, Brian |
74181 | September 6, 2022 to April 25, 2023 | Mon, Tue, Wed, Thu | 5:00 pm - 5:45 pm Samuel Robertson Technical Sec Delivery: Lecture See full schedule | Steele, Michael |
74189 | September 6, 2022 to June 6, 2023 | Mon, Tue, Wed, Thu | 5:45 pm - 6:30 pm Walnut Grove SecSchool-us WGSS Delivery: Lecture See full schedule | Dawe, Laura |
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 |
74243 | February 13, 2023 to March 16, 2023 | Mon, Tue, Wed, Thu | 3:15 pm - 7:15 pm VCC Downtown Campus Delivery: Shop/Teaching Kitchen See full schedule | Gonneau, Josh |
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 |
47849 | March 6, 2023 to March 30, 2023 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm VCC Downtown Campus Delivery: Shop/Teaching Kitchen See full schedule | 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 |
48018 | April 3, 2023 to April 27, 2023 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm VCC Downtown Campus Delivery: Shop/Teaching Kitchen See full schedule | 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.
* 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.