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 hours
Course outline: view https://www.vcc.ca/cfm-files/course-outline.cfm?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
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