Building on skills and knowledge acquired in previous courses, this course gives students the opportunity to further develop the skills and techniques used in dry and moist heat cooking for a service outlet. Emphasis is placed on communication, teamwork, time management and critical thinking skills, as well as, efficient work methods and quality control.
Course code: CULI 1506
Credits: 4.0
Tuition: $0*
Length: 100.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1506
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Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
Instructor |
| 60175 | August 2, 2022
to August 25, 2022 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm
VCC Downtown Campus
Delivery: Shop/Teaching Kitchen
See full schedule | Groot, James |
| 61699 | August 29, 2022
to September 22, 2022 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm
VCC Downtown Campus
Delivery: Shop/Teaching Kitchen
See full schedule | Ritchie, Alexander |
| 74220 | October 24, 2022
to November 17, 2022 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm
VCC Downtown Campus
Delivery: Shop/Teaching Kitchen
See full schedule | Ritchie, Alexander |
| 74270 | November 21, 2022
to December 22, 2022 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm
Varies
Delivery: Shop/Teaching Kitchen
See full schedule | Ritchie, Alexander |
| 47793 | February 6, 2023
to March 2, 2023 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm
VCC Downtown Campus
Delivery: Shop/Teaching Kitchen
See full schedule | Hajek, Andy |
| 47824 | March 6, 2023
to March 30, 2023 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm
VCC Downtown Campus
Delivery: Shop/Teaching Kitchen
See full schedule | Hajek, Andy |
Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
Instructor |
| 61704 | September 26, 2022
to October 20, 2022 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm
VCC Downtown Campus
Delivery: Shop/Teaching Kitchen
See full schedule | Ritchie, Alexander |
| 74274 | January 9, 2023
to February 2, 2023 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm
VCC Downtown Campus
Delivery: Shop/Teaching Kitchen
See full schedule | Groot, James |
Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
Instructor |
| 74198 | September 6, 2022
to January 27, 2023 | Mon, Tue, Wed, Thu, Fri | 1:00 pm - 2:00 pm
Gibson's Secondary School
Delivery: Lecture
See full schedule | Hookham, Kenneth |
| 74235 | September 6, 2022
to May 2, 2023 | Mon, Tue, Wed, Thu, Fri | 4:30 pm - 5:30 pm
Mission Secondary School SD#75
Delivery: Lecture
See full schedule | McKenna, Brian |
| 74182 | September 6, 2022
to April 25, 2023 | Mon, Tue, Wed, Thu | 5:45 pm - 6:30 pm
Samuel Robertson Technical Sec
Delivery: Lecture
See full schedule | Steele, Michael |
| 74190 | September 6, 2022
to June 14, 2023 | Mon, Tue, Wed, Thu | 6:30 pm - 7:15 pm
Walnut Grove SecSchool-us WGSS
Delivery: Lecture
See full schedule | Dawe, Laura |
Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
Instructor |
| 74244 | March 20, 2023
to April 20, 2023 | Mon, Tue, Wed, Thu | 3:15 pm - 7:15 pm
VCC Downtown Campus
Delivery: Shop/Teaching Kitchen
See full schedule | Gonneau, Josh |
Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
Instructor |
| 47850 | April 3, 2023
to April 27, 2023 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm
VCC Downtown Campus
Delivery: Shop/Teaching Kitchen
See full schedule | Hajek, Andy |
Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
Instructor |
| 48019 | May 1, 2023
to May 25, 2023 | Mon, Tue, Wed, Thu | 8:15 am - 1:45 pm
VCC Downtown Campus
Delivery: Shop/Teaching Kitchen
See full schedule | Hajek, Andy |
Additional Information
- 1. Orientation to Course Information, Review House Guidelines
2. Professional Practice and Skills
3. Health And Safety Principles for a Production Kitchen and Cook Chill
4. Commercial Kitchen Equipment Review and Introduction to New Equipment
5. Introduction to the Production Kitchen
6. Dry and Moist Heat Cooking Methods
How do I apply for this course?
This course is offered as part of a VCC program only.
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† 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.
