Global & Vegetarian Cuisine (CULI 2506)
This course introduces students to traditional and ethnic cooking techniques and ingredients. Students apply these techniques to prepare a variety of global and vegetarian dishes.
Course code: CULI 2506
Credits: 2.0
Tuition: $0*
Length: 44 hours
Course outline:
view
https://www.vcc.ca/cfm-files/course-outline.cfm?subject=CULI&number=2506
Prerequisites
Acceptance into the Professional Cook 2 Advanced Certificate program or Culinary Arts Diploma (International) programCorequisites
CULI 2504 - Nutritional Menu DevelopmentCULI 2505 - Advanced Cookery
Schedule†
CULI 2506 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 |
|---|---|---|---|---|
|
60538
|
Rogers, Sean |
August 4, 2020
to August 27, 2020 |
Tue, Wed, Thu | 10:30 a.m - 1:45 p.m | Rogers, Sean |
| 60538 Online Delivery | ||||
| 60538 Online Delivery |
August 4, 2020
to August 27, 2020 |
Mon, Tue, Wed, Thu | 10:30 a.m - 1:45 p.m | ||
| 60538 Online Delivery | ||||
|
61562
|
Rogers, Sean |
August 31, 2020
to September 24, 2020 |
Tue, Wed, Thu | 10:30 a.m - 1:45 p.m | Rogers, Sean |
| 61562 Online Delivery | ||||
|
75415
|
Rogers, Sean |
September 28, 2020
to October 22, 2020 |
Mon, Tue, Wed, Thu | 10:30 a.m - 1:45 p.m | Rogers, Sean |
| 75415 Online Delivery | ||||
| 75415 Online Delivery | Mon, Tue, Wed, Thu | 10:30 a.m - 1:45 p.m | |||
| 75415 Online Delivery |
Schedule†
CULI 2506 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 |
|---|---|---|---|---|
|
61813
|
Rogers, Sean |
August 4, 2020
to August 28, 2020 |
Mon, Tue, Wed, Thu | 11:30 a.m - 2:30 p.m | Rogers, Sean |
Schedule†
CULI 2506 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 |
|---|---|---|---|---|
|
61678
|
Rogers, Sean |
August 4, 2020
to August 28, 2020 |
Mon, Tue, Wed, Thu | 10:45 a.m - 1:45 p.m | Rogers, Sean |
| 61678 Online Delivery |
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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 = '2506' 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. Professional Practice (Skills, Safety and New Equipment)
- 3. Introduction to Vegetarian Cuisine
- 4. Introduction to Global Cuisine
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.