Kitchen Management (CULI 2501)
This course introduces students to kitchen management procedures, the basic principles of human resources, and Canadian Labour laws. Students continue to (re)develop their culinary career pathway.
Course code: CULI 2501
Credits: 1.0
Length: 12.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=2501
Prerequisites
Acceptance into the Professional Cook 2 Advanced Certificate program or Culinary Arts Diploma (International) programCorequisites
CULI 2502 - Purchasing & ReceivingCULI 2503 - Restaurant Customer Service
* 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.