Restaurant Line Cooking (CULI 2508)
PrerequisitesAcceptance into the Professional Cook 2 Advanced Certificate program or Culinary Arts Diploma (International) program
CorequisitesCULI 2509 - Appetizers & Platter Presentation
CULI 2510 - Advanced Butchery & Charcuterie
* 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.