Information and Updates

Restaurant Line Cooking (CULI 2508)

This course introduces students to line cooking in an a la carte service restaurant. Students apply the knowledge, skills, and techniques learned in previous courses and adapt the methods to restaurant line cooking. Students develop critical thinking, time management, communication, and teamwork skills to expedite orders.

Course code: CULI 2508

Credits: 1.5

Tuition: $0^*

Length: 33.0 hours

Course outline: https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=2508

Prerequisites

Acceptance into the Professional Cook 2 Advanced Certificate program or Culinary Arts Diploma (International) program

Corequisites

CULI 2509 - Appetizers & Platter Presentation
CULI 2510 - Advanced Butchery & Charcuterie

Schedule †

CULI 2508 schedule for programs:

CTWA

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
45222	April 12, 2021 to May 6, 2021	Mon, Tue, Wed, Thu \| 7:00 am - 9:15 am See full schedule	Gill, Collin
45211	May 10, 2021 to June 3, 2021	Mon, Tue, Wed, Thu \| 7:00 am - 9:15 am See full schedule	Gill, Collin
45189	June 7, 2021 to June 30, 2021	Mon, Tue, Wed, Thu, \| 7:00 am - 9:15 am See full schedule	Gill, Collin

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* 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.