vcc.ca

CULI 2505: Advanced Cookery 

Effective date

January 2022 

Department

Culinary Arts (Blended) 

School

Hospitality, Food Studies and Applied Business 
 




Description

This course introduces students to advanced cooking techniques, ingredients, and equipment. Students apply these techniques to prepare specialty soups, sauces, vegetables, and starches. Emphasis is placed on time management, communication and teamwork skills. 

Credits

2.0 

Year of study

1st Year Post-secondary 

Prerequisites

None 

Corequisites

CULI 2504, CULI 2506. 

Course Learning Outcomes

Upon successful completion of this course, students will be able to:

Prior Learning Assessment & Recognition (PLAR)

None 

Hours

Lecture, Online, Seminar, Tutorial: 44
Total Hours: 44
 

Instructional Strategies

lectures, demonstration, hands-on practice, group work, kitchen activities, projects and independent study 

Grading System

Percentages-ITA 

Passing grade

70% 
 

Evaluation Plan

Type

Percentage

Assessment activity

Exam 

35 

Practical Exam 

Assignments 

15 

 

Portfolio 

15 

 

Exam 

35 

Multiple Choice Exam-Final 

Course topics

Notes:

  • Course contents and descriptions, offerings and schedules are subject to change without notice.
  • Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
    https://www.vcc.ca/about/governance--policies/policies/.
  • To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.
Generated at: 12:53 pm on Mar. 28, 2024