vcc.ca

CULI 2508: Restaurant Line Cooking 

Effective date

May 2018 

Department

Culinary Arts (Blended) 

School

Hospitality, Food Studies and Applied Business 
 




Description

This course introduces students to line cooking in an a la carte service restaurant. Students apply the knowledge, skills, and techniques learned in previous courses and adapt the methods to restaurant line cooking. Students develop critical thinking, time management, communication, and teamwork skills to expedite orders.  

Credits

1.5 

Year of study

1st Year Post-secondary 

Prerequisites

Acceptance into the Professional Cook 2 Advanced Certificate program or Culinary Arts Diploma (International) program 

Corequisites

CULI 2509 - Appetizers & Platter Presentation
CULI 2510 - Advanced Butchery & Charcuterie 

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: 11
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 22
Total Hours: 33
 

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

Assignments 

35 

Practical Exam 

Portfolio 

30 

 

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.
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