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Kitchen Management (CULI 1299)

In this course students learn to organize an efficiently and professionally-run kitchen. Students develop skills in menu planning, food purchasing, receiving and inventory procedures and calculating costs and profits.

This course is part of the full-time Asian Culinary Arts Program.

Course code: CULI 1299

Credits: 1.0

Length: 25.0 hours

Course outline: http://www.mtexeter.com/vccphp/courseoutline?subject=CULI&number=1299

Prerequisites

CULI 1196 Asian Culinary Principles

Schedule †

CULI 1299 schedule for programs:

ASCU

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
71690	January 24, 2022 to January 28, 2022	Mon, Tue, Wed, Thu, Fri \| 9:00 am - 1:00 pm Delivery: In-class See full schedule	Tsang, Barry

* 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.

Kitchen Management (CULI 1299)

Prerequisites

Schedule †

CULI 1299 schedule for programs:

Additional Information