vcc.ca

CULP 3001: Culinary Art (Cook) Appr Lvl 3 

Effective date

 

Department

Culinary Arts Apprenticeship 

School

Hospitality, Food Studies and Applied Business 
 




Description

In this final level of technical training students learn human relations, basic service skills, and advanced menu design that employs food costing and controls. Students prepare advanced soups, sauces, meat, poultry, and seafood dishes, specialty starch, and vegetable cookery. Students also learn basic charcuterie and expand their skills in baking to include cakes, tortes and advanced dessert preparations.  

Credits

5.0 

Year of study

 

Prerequisites

None 

Corequisites

None 

Course Learning Outcomes

None

Prior Learning Assessment & Recognition (PLAR)

None 

Hours

Lecture, Online, Seminar, Tutorial: 40
Practicum, Self-Paced, Individual Learning: 80
Total Hours: 120
 

Instructional Strategies

 

Grading System

Percentages-ITA 

Passing grade

 
 

Evaluation Plan

None

Course topics

None

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: 7:43 am on Mar. 29, 2024