This course introduces students to station prep and cooking in an a la carte service restaurant. This includes the knowledge and skills for identifying, processing and cooking pork, lamb, veal, specialty poultry and specialty seafood products including cured and preserved items. Students apply the knowledge, skills, and techniques learned in previous courses and adapt the methods to restaurant cooking. Students are introduced to running the pass of a restaurant kitchen and develop critical thinking, time management, communication, and teamwork skills to expedite orders. Students build on plating and presentation skills and techniques learned in previous courses.
Course code: CULI 2513
Credits: 4.5
Tuition: $0*
Length: 100.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=2513

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Schedule †
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 |
61962 | August 2, 2022 to August 29, 2022 | Mon, Tue, Wed, Thu | 8:45 am - 1:45 pm VCC Downtown Campus Delivery: Shop/Teaching Kitchen See full schedule | Macdonald, Tobias |
61964 | August 29, 2022 to September 26, 2022 | Mon, Tue, Wed, Thu | 8:45 am - 1:45 pm VCC Downtown Campus Delivery: Shop/Teaching Kitchen See full schedule | Macdonald, Tobias |
61966 | September 26, 2022 to October 24, 2022 | Mon, Tue, Wed, Thu | 8:45 am - 1:45 pm VCC Downtown Campus Delivery: Shop/Teaching Kitchen See full schedule | Macdonald, Tobias |
74684 | January 9, 2023 to February 6, 2023 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm VCC Downtown Campus Delivery: Shop/Teaching Kitchen See full schedule | Macdonald, Tobias |
74687 | February 6, 2023 to March 6, 2023 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm VCC Downtown Campus Delivery: Shop/Teaching Kitchen See full schedule | Macdonald, Tobias |
74689 | March 6, 2023 to April 3, 2023 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm VCC Downtown Campus Delivery: Shop/Teaching Kitchen See full schedule | Macdonald, Tobias |
Schedule †
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 |
61968 | October 24, 2022 to November 21, 2022 | Mon, Tue, Wed, Thu | 8:45 am - 1:45 pm VCC Downtown Campus Delivery: Shop/Teaching Kitchen See full schedule | Macdonald, Tobias |
74682 | November 21, 2022 to December 19, 2022 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm VCC Downtown Campus Delivery: Shop/Teaching Kitchen See full schedule | Macdonald, Tobias |
Additional Information
- 1. Orientation to Course Information, Review House Guidelines
2. Professional Practice
3. Health And Safety Principles for the Restaurant Kitchen
4. Equipment Use and Maintenance for the Restaurant Kitchen
5. Introduction to the Restaurant Kitchen
6. Introduction to the Pass and Expediter’s Operating Procedures
7. A la Carte Line Operation and Service
8. Menu Styling and Presentation
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.