Building on the CULI 1506 Production Kitchen course, this course gives students further opportunity to explore and develop the skills and techniques used in a service outlet through global cuisine. Students will prepare a larger variety of global dishes, including ferments, on the menu using traditional and non-traditional procedures and different equipment. Students are given more creative freedom in developing global menu items for daily or weekly specials. Emphasis is placed on communication, teamwork, time management and critical thinking skills as well as efficient work methods and quality control.
Prerequisites
CULI 1506, CULI 1509.
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. Professional Practice and Skills 3. Health Safety and Sanitation Principles for Fermentation 4. Commercial Kitchen Equipment Review and Introduction to New Equipment 5. Global Cooking Techniques, Dishes, and Ferments
Course schedules
Select your program to see the available course schedules.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 42401 |
May 10, 2027 to June 3, 2027 |
Shop/Teaching Kitchen Lecture |
VCC Broadway Building A | 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.