This course provides students with the knowledge and skills for identifying, cutting and processing, and storing beef, poultry and seafood. The course introduces students to the factors to be considered in selecting cooking methods for various types of meat cuts and seafood products. Emphasis is placed on communication, teamwork, time management and critical thinking skills, as well as, efficient work methods and quality control.
Prerequisites
CULI 1501.
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.
- 1. Orientation to Course Information, Review House Guidelines 2. Introduction to Butchery and Meat-cutting – Health, Safety and Sanitation, Butcher Shop Equipment 3. Commercial Production Practices 4. Introduction and Fundamentals of Poultry Fabrication 5. Poultry Cooking Techniques 6. Introduction and Fundamentals of Beef Fabrication 7. Beef Cooking Techniques 8. Portion Cutting 9. Introduction and Fundamentals of Fish and Shellfish Fabrication 10. Fish and Shellfish Cooking Techniques
Course schedules
Select your program to see the available course schedules.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 72082 |
September 8, 2026 to April 27, 2027 |
Shop/Teaching Kitchen | Garibaldi Secondary School | See full schedule | |
| 72093 |
September 8, 2026 to April 28, 2027 |
Shop/Teaching Kitchen | Maple Ridge Secondary | See full schedule | |
| 72107 |
September 9, 2026 to January 29, 2027 |
Shop/Teaching Kitchen | Elphinstone Secondary School | See full schedule | |
| 72115 |
September 8, 2026 to April 27, 2027 |
Shop/Teaching Kitchen | Imagine High Secondary School | See full schedule | |
| 72122 |
September 10, 2026 to June 22, 2027 |
Shop/Teaching Kitchen | Richmond Secondary School | See full schedule | |
| 72177 |
October 26, 2026 to November 19, 2026 |
Lecture Shop/Teaching Kitchen |
VCC Downtown Campus | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule. All self-paced courses have on-campus tests. Off-site certified invigilation centres may be used at the student's expense.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 41739 |
January 11, 2027 to February 4, 2027 |
Lecture Shop/Teaching Kitchen |
VCC Downtown Campus | See full schedule | |
| 41764 |
February 8, 2027 to March 4, 2027 |
Lecture Shop/Teaching Kitchen |
VCC Downtown Campus | See full schedule | |
| 41792 |
March 8, 2027 to April 1, 2027 |
Lecture Shop/Teaching Kitchen |
VCC Downtown Campus | See full schedule | |
| 42279 |
February 1, 2027 to June 25, 2027 |
Shop/Teaching Kitchen | Howe Sound Secondary School | See full schedule | |
| 42423 |
February 3, 2027 to January 27, 2028 |
Shop/Teaching Kitchen | Walnut Grove SecSchool-us WGSS | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule. All self-paced courses have on-campus tests. Off-site certified invigilation centres may be used at the student's expense.
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.