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
Tuition: $0*
Length: 12 hours
Course outline:
view
https://www.vcc.ca/cfm-files/course-outline.cfm?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
Schedule†
CULI 2501 schedule for programs:
- CTWA
- CUDP
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Instructor | Dates | Day/Time | Instructor |
|---|---|---|---|---|
|
60533
|
Liew, Denis |
July 6, 2020
to July 30, 2020 |
Mon, Tue, Wed, Thu | 7:30 a.m - 8:15 a.m | Liew, Denis |
| 60533 Online Delivery | ||||
|
61557
|
Liew, Denis |
August 4, 2020
to August 27, 2020 |
Mon, Tue, Wed, Thu | 7:30 a.m - 8:15 a.m | Liew, Denis |
| 61557 Online Delivery | ||||
|
75410
|
Liew, Denis |
August 31, 2020
to September 24, 2020 |
Mon, Tue, Wed, Thu | 7:30 a.m - 8:15 a.m | Liew, Denis |
| 75410 Online Delivery |
Schedule†
CULI 2501 schedule for programs:
- CUDP
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Instructor | Dates | Day/Time | Instructor |
|---|---|---|---|---|
|
61808
|
July 6, 2020
to July 31, 2020 |
Mon, Tue, Wed, Thu | 8:00 a.m - 9:00 a.m | ||
|
61801
|
August 4, 2020
to August 28, 2020 |
Mon, Tue, Wed, Thu | 8:00 a.m - 9:00 a.m |
Schedule†
CULI 2501 schedule for programs:
- CTWA
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Instructor | Dates | Day/Time | Instructor |
|---|---|---|---|---|
|
61673
|
Liew, Denis |
July 6, 2020
to July 30, 2020 |
Mon, Tue, Wed, Thu | 8:00 a.m - 9:00 a.m | Liew, Denis |
|
61662
|
Liew, Denis |
August 4, 2020
to August 31, 2020 |
Mon, Tue, Wed, Thu | 8:00 a.m - 9:00 a.m | Liew, Denis |
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| 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 = '2501' AND ssbsect.ssbsect_term_code >= 202060 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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Additional Information
What you will learn
- 1. Orientation to Course Information, Review House Guidelines
- 2. HR Communication Skills
- 3. The Respectful Workplace
- 4. Food Service Operations and Business
- 5. Culinary Career Journey and Life Long Learning
How do I apply for this course?
This course is offered as part of a VCC program only.
* 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.