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) programCorequisites
CULI 2509 - Appetizers & Platter PresentationCULI 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 # | Instructor | Dates | Day/Time | Instructor |
|---|---|---|---|---|
|
43768
|
Krentz, Keith |
April 6, 2020
to April 30, 2020 |
Mon, Tue, Wed, Thu | 7:00 a.m - 9:15 a.m | Krentz, Keith |
|
61691
|
Gill, Collin |
May 4, 2020
to June 4, 2020 |
Mon, Tue, Wed, Thu | 7:30 a.m - 9:45 a.m | Gill, Collin |
|
61680
|
Gill, Collin |
June 8, 2020
to July 2, 2020 |
Mon, Tue, Wed, Thu | 7:30 a.m - 9:30 a.m | Gill, Collin |
|
61669
|
Gill, Collin |
July 6, 2020
to July 30, 2020 |
Mon, Tue, Wed, Thu | 7:30 a.m - 9:30 a.m | Gill, Collin |
|
61656
|
Gill, Collin |
August 4, 2020
to August 31, 2020 |
Mon, Tue, Wed, Thu | 7:30 a.m - 9:30 a.m | Gill, Collin |
Schedule†
CULI 2508 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 |
|---|---|---|---|---|
|
45392
|
Peters, Jennifer |
April 6, 2020
to April 30, 2020 |
Mon, Tue, Wed, Thu | 7:30 a.m - 9:45 a.m | Peters, Jennifer |
| 45392 VCC Downtown Campus | ||||
|
45402
|
Peters, Jennifer |
April 6, 2020
to April 30, 2020 |
Mon, Tue, Wed, Thu | 7:30 a.m - 9:45 a.m | Peters, Jennifer |
| 45402 VCC Downtown Campus | ||||
|
61783
|
Gill, Collin |
August 4, 2020
to August 28, 2020 |
Mon, Tue, Wed, Thu | 7:30 a.m - 9:45 a.m | Gill, Collin |
Schedule†
CULI 2508 schedule for programs:
- CUDP
- 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 |
|---|---|---|---|---|
|
60530
|
Gill, Collin |
August 31, 2020
to September 24, 2020 |
Mon, Tue, Wed, Thu | 7:00 a.m - 9:15 a.m | Gill, Collin |
| 60530 VCC Downtown Campus | ||||
|
60540
|
Gill, Collin |
September 28, 2020
to October 22, 2020 |
Mon, Tue, Wed, Thu | 7:00 a.m - 9:15 a.m | Gill, Collin |
| 60540 VCC Downtown Campus | ||||
|
61564
|
Gill, Collin |
October 26, 2020
to November 19, 2020 |
Mon, Tue, Wed, Thu | 7:00 a.m - 9:15 a.m | Gill, Collin |
| 61564 VCC Downtown Campus | ||||
|
75417
|
Gill, Collin |
November 23, 2020
to December 17, 2020 |
Mon, Tue, Wed, Thu | 7:00 a.m - 9:15 a.m | Gill, Collin |
| 75417 VCC Downtown Campus |
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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 = '2508' AND ssbsect.ssbsect_term_code >= 202040 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
- 3. Health And Safety Principles for the Restaurant Line
- 4. Equipment Use and Maintenance for the Restaurant Line
- 5. Introduction to the Restaurant Kitchen
- 6. Introduction to the Pass and Expediter’s Operating Procedures
- 7. A la Carte Line Operation and Service
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.