Global Cuisine Production Kitchen (CULI 1515)
Building on the CULI 1506 Production Kitchen course, this course gives students further opportunity to explore and develop the skills and techniques used in a service outlet through global cuisine. Students will prepare a larger variety of global dishes, including ferments, on the menu using traditional and non-traditional procedures and different equipment. Students are given more creative freedom in developing global menu items for daily or weekly specials. Emphasis is placed on communication, teamwork, time management and critical thinking skills as well as efficient work methods and quality control.
Course code: CULI 1515
Credits: 4.0
Length: 100.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1515
Prerequisites
CULI 1506, CULI 1509.
* 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.