Students are placed in their introductory industry practicum positions for a period of two weeks. During this time students are exposed to the daily routine of the basic institutional kitchen while utilizing both their language and culinary skills learned to date. Students work closely with their instructor and practicum supervisor to develop a work plan.
This course is part of the full-time Professional Cook 1 Certificate (EAL Cohort) program.
Prerequisites
CULI 1128, CULI 1501, CULI 1502, CULI 1503, CULI 1504, CULI 1505.
Missing prerequisites?
Learn more about VCC's academic upgrading or English as a Second Language (ESL) courses, or discover which university transfer options are right for you.
What you will learn
- Kitchen standards and procedures
- Kitchen communication
- Teamwork
How to register
This course is offered as part of a VCC program only.
Course schedules
Select your program to see the available course schedules.
Contact us
If you have any question, please email at advising@vcc.ca.
† 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.