Cook Chill Production Kitchen 2 (CULI 1526)

Building on skills and knowledge acquired in the CULI 1506 Cook Chill Production Kitchen 1 course, this course gives students further opportunity to develop the skills and techniques used in dry and moist heat cooking for a service outlet. Students are relocated to a new kitchen facility, providing them the opportunity to adapt to new menus, a new environment, and different procedures and equipment. More emphasis is placed on communication, teamwork, time management and critical thinking skills, as well as, efficient work methods and quality control.
Course code: CULI 1526
Credits: 4.0
Tuition: $0*
Length: 100 hours
Course outline: view https://www.vcc.ca/cfm-files/course-outline.cfm?subject=CULI&number=1526

Prerequisites

Acceptance into the Culinary Arts Diploma program
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