This course introduces students to advanced cooking techniques, ingredients, and equipment. Students apply these techniques to prepare specialty soups, sauces, vegetables, and starches. Emphasis is placed on time management, communication and teamwork skills.
Course code: CULI 2505
Credits: 2.0
Tuition: $0*
Length: 44.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=2505
Corequisites
CULI 2504, CULI 2506.
No schedule is currently available. Please check again later.
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Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
Instructor |
| 61666 | August 2, 2022
to August 24, 2022 | Mon, Tue, Wed, Thu | 7:45 am - 10:45 am
VCC Downtown Campus
Delivery: Lecture
See full schedule | Gin, Karen |
| 74170 | October 24, 2022
to November 16, 2022 | Mon, Tue, Wed, Thu | 7:45 am - 10:45 am
VCC Downtown Campus
Delivery: Lecture
See full schedule | Gin, Karen |
| 74293 | January 9, 2023
to February 1, 2023 | Mon, Tue, Wed, Thu | 7:45 am - 10:45 am
VCC Downtown Campus
Delivery: Lecture
See full schedule | Gin, Karen |
Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
Instructor |
| 61692 | August 29, 2022
to September 21, 2022 | Mon, Tue, Wed, Thu | 7:45 am - 10:45 am
VCC Downtown Campus
Delivery: Lecture
See full schedule | Gin, Karen |
| 74211 | September 26, 2022
to October 19, 2022 | Mon, Tue, Wed, Thu | 7:45 am - 11:00 am
VCC Downtown Campus
Delivery: Lecture
See full schedule | Gin, Karen |
| 74253 | November 21, 2022
to December 14, 2022 | Mon, Tue, Wed, Thu | 7:45 am - 10:45 am
VCC Downtown Campus
Delivery: Lecture
See full schedule | Gin, Karen |
Additional Information
- 1. Orientation to Course Information, Review House Guidelines
2. Professional Practice (Skills, Safety and New Equipment)
3. Introduction to Specialty Soups
4. Introduction to Advanced Sauces
5. Introduction to Advanced Vegetable Cookery
6. Introduction to Advanced Potato Cookery
7. Introduction to Advanced Pulse and Legume Cookery
8. Introduction to Advanced Cereal and Grain Cookery
9. Introduction to Advanced Rice Cookery
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.
