This course introduces students to kitchen management procedures, including the basic principles of human resources, Canadian Labour laws and food storeroom principles and inventory procedures. Students practice purchasing and receiving, food costing, menu pricing, inventory and cost control. Students fill requisitions for the service kitchens and outlets in the Culinary Arts Programs. Students continue to (re)develop their culinary career pathway.
Prerequisites
CULI 1528 or department approval.
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. HR Communication Skills 3. The Respectful Workplace 4. Food Service Operations and Business 5. Culinary Career Journey and Life Long Learning 6. Health Safety and Sanitation Principles for Purchasing & Receiving 7. Commercial Kitchen Equipment for the Store Room 8. Introduction to Food Store Room Procedures 9. Introduction to Inventory Management
Course schedules
Select your program to see the available course schedules.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 72165 |
October 26, 2026 to November 19, 2026 |
Shop/Teaching Kitchen | VCC Downtown Campus | See full schedule | |
| 72188 |
November 23, 2026 to December 17, 2026 |
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 | ||
|---|---|---|---|---|---|
| 41782 |
February 11, 2027 to March 6, 2027 |
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.
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.