Cook Chill Production Kitchen (CULI 1516)

Building on skills and knowledge acquired in previous courses, this course gives students the opportunity to further develop the skills and techniques used in dry and moist heat cooking for a service outlet. Emphasis is placed on communication, teamwork, time management and critical thinking skills, as well as, efficient work methods and quality control.
Course code: CULI 1516
Credits: 8.0
Tuition: $0*
Length: 200.0 hours
Course outline: view https://www.vcc.ca/cfm-files/course-outline.cfm?subject=CULI&number=1516

Prerequisites

Acceptance into the Culinary Arts (International Cohort) Diploma program
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