Modern Cuisine (CULI 2511)
This course introduces students to a variety of culinary techniques and processes that combine theoretical principles with chemistry and modern technology. Ingredients are prepared using new or adapted methodologies and equipment for molecular gastronomy. Students apply these skills by producing and serving these items in a restaurant setting and, compare traditional to modern production methods. Emphasis is placed on time management, communication and teamwork skills.
Course code: CULI 2511
Credits: 8.5
Tuition: $0*
Length: 200 hours
Course outline:
view
https://www.vcc.ca/cfm-files/course-outline.cfm?subject=CULI&number=2511
Prerequisites
Acceptance into the Culinary Arts (International Cohort) Diploma program
Schedule†
CULI 2511 schedule for programs:
- CULI
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 |
|---|---|---|---|---|
|
60024
|
Salimian, Hamid |
July 6, 2020
to August 27, 2020 |
Mon, Tue, Wed, Thu | 3:00 p.m - 9:45 p.m | Salimian, Hamid |
Schedule†
CULI 2511 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 |
|---|---|---|---|---|
|
75737
|
Salimian, Hamid |
September 28, 2020
to November 19, 2020 |
Mon, Tue, Wed, Thu | 3:00 p.m - 9:45 p.m | Salimian, Hamid |
|
73453
|
Salimian, Hamid |
October 26, 2020
to December 17, 2020 |
Mon, Tue, Wed, Thu | 3:00 p.m - 9:45 p.m | Salimian, Hamid |
|
73456
|
Salimian, Hamid |
November 23, 2020
to February 4, 2021 |
Mon, Tue, Wed, Thu | 3:00 p.m - 9:45 p.m | Salimian, Hamid |
|
43992
|
Salimian, Hamid |
January 11, 2021
to March 4, 2021 |
Mon, Tue, Wed, Thu | 3:00 p.m - 9:45 p.m | Salimian, Hamid |
|
43994
|
Salimian, Hamid |
February 8, 2021
to April 1, 2021 |
Mon, Tue, Wed, Thu | 3:00 p.m - 9:45 p.m | Salimian, Hamid |
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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 = '2511' 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
- 2. Professional Practice
- 3. Health And Safety Principles
- 4. Equipment Use and Maintenance
- 5. Food Reactions
- 6. Cooking under Pressure
- 7. Compression
- 8. Restaurant 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.