Flavour Principles & Menus IE (CULI 1517)

This course introduces students to the basic principles of nutrition and its application in food preparation. This course also examines the study of taste and flavour and introduces students to institutional menus and terminology.

Course code: CULI 1517

Credits: 1.0

Tuition: $0^*

Length: 16 hours

Course outline: https://www.vcc.ca/deptUploads/course-outlines/CULI-1517.pdf

Prerequisites

Acceptance into Culinary Arts Diploma (International ) program

Corequisites

CULI 1518 - Short Order Café

No schedule is currently available. Please check again later.

query

RESULTSET

query
	BEGIN_TIME_ROUND	DAY_OF_WEEK	END_DATE	END_TIME_ROUND	SIRASGN_PIDM	SSBSECT_CRN	SSBSECT_SEATS_AVAIL	SSBSECT_TERM_CODE	SSBSECT_VOICE_AVAIL	SSBSECT_WAIT_COUNT	SSRBLCK_BLCK_CODE	SSRMEET_BEGIN_TIME	SSRMEET_BLDG_CODE	SSRMEET_END_DATE	SSRMEET_END_TIME	SSRMEET_ROOM_CODE	SSRMEET_SCHD_CODE	SSRMEET_START_DATE	START_DATE	STVSCHD_DESC

CACHED

false

EXECUTIONTIME

SQL

SELECT ssbsect_crn, ssbsect_term_code, ssrblck_blck_code, ssrmeet_start_date, ssrmeet_end_date, TO_CHAR(ssrmeet_start_date, 'DD-Mon-YYYY') AS start_date, TO_CHAR(ssrmeet_end_date, 'DD-Mon-YYYY') AS end_date, ssrmeet_begin_time, ssrmeet_end_time, TRUNC( TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS')) + ( ROUND( (TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS') - TRUNC(TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS')) ) * 96 ) / 96) as begin_time_round, TRUNC( TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS')) + ( ROUND( (TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS') - TRUNC(TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS')) ) * 96 ) / 96) as end_time_round, DECODE(ssrmeet_sun_day, 'U', 'Sun ', '') || DECODE(ssrmeet_mon_day, 'M', 'Mon ', '') || DECODE(ssrmeet_tue_day, 'T', 'Tue ', '') || DECODE(ssrmeet_wed_day, 'W', 'Wed ', '') || DECODE(ssrmeet_thu_day, 'R', 'Thu ', '') || DECODE(ssrmeet_fri_day, 'F', 'Fri ', '') || DECODE(ssrmeet_sat_day, 'S', 'Sat ','') AS day_of_week, ssrmeet_bldg_code, ssrmeet_room_code, sirasgn_pidm, ssbsect_seats_avail, ssbsect_wait_count, ssbsect_voice_avail, ssrmeet_schd_code, stvschd_desc FROM ssbsect INNER JOIN stvschd ON ssbsect_schd_code = stvschd_code AND ssbsect_schd_code NOT IN ('PLA', 'CL', 'CB', 'CI', 'T') LEFT OUTER JOIN ssrblck ON ssrblck_term_code = ssbsect_term_code AND ssrblck_crn = ssbsect_crn LEFT OUTER JOIN ssrmeet ON ssrmeet_term_code = ssbsect_term_code AND ssrmeet_crn = ssbsect_crn LEFT OUTER JOIN sirasgn ON sirasgn_crn = ssbsect_crn AND sirasgn_term_code = ssbsect_term_code WHERE ssbsect.ssbsect_subj_code = 'CULI' AND ssbsect.ssbsect_crse_numb = '1517' AND ssbsect.ssbsect_term_code >= 202040 AND ssbsect.ssbsect_ssts_code = 'A' AND ssbsect.ssbsect_ptrm_end_date > sysdate-1 ORDER BY ssrmeet_start_date, ssrmeet_begin_time, ssbsect_crn

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* 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.

Flavour Principles & Menus IE (CULI 1517)

Prerequisites

Corequisites

Additional Information

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