Students are placed in their introductory industry practicum positions for a period of two weeks. During this time students are exposed to the daily routine of the basic institutional kitchen while utilizing both their language and culinary skills learned to date. Students work closely with their instructor and practicum supervisor to develop a work plan.
This course is part of the full-time Professional Cook 1 Certificate (EAL Cohort) program.
Prerequisites
CULI 1128, CULI 1501, CULI 1502, CULI 1503, CULI 1504, CULI 1505.
Course type
This course is offered as part of a VCC program and cannot be taken individually.
International students: Eligibility is determined at the program level. Visit the program page for international student requirements and application information.
- Kitchen standards and procedures
- Kitchen communication
- Teamwork
Course schedules
Select your program to see the available course schedules.
How to take this course
This course is offered as part of a VCC program only.
Contact us
If you have any questions, please email at [email protected].
† 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.