Restaurant Customer Service (CULI 2503)
In this course students are introduced to the operation of a restaurant dining room and bar service outlet, including ordering, clearing plates, processing cash payments, and promoting the restaurant. Students develop time management, communication, teamwork, and customer service skills by serving food produced by other courses in the Culinary Arts Program to the general public.
Course code: CULI 2503
Credits: 2.0
Tuition: $0*
Length: 44 hours
Course outline:
view
https://www.vcc.ca/cfm-files/course-outline.cfm?subject=CULI&number=2503
Prerequisites
Acceptance into the Professional Cook 2 Advanced Certificate program or Culinary Arts Diploma (International) programCorequisites
CULI 2501 - Human Resource Management for Hospitality CourseCULI 2502 - Purchasing & Receiving Course
Schedule†
CULI 2503 schedule for programs:
- CUDP
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Instructor | Dates | Day/Time | Instructor |
|---|---|---|---|---|
|
61778
|
Liew, Denis |
May 4, 2020
to June 4, 2020 |
Mon, Tue, Wed, Thu | 11:30 a.m - 2:45 p.m | Liew, Denis |
Schedule†
CULI 2503 schedule for programs:
- CTWA
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Instructor | Dates | Day/Time | Instructor |
|---|---|---|---|---|
|
61651
|
Liew, Denis |
May 4, 2020
to June 4, 2020 |
Mon, Tue, Wed, Thu | 12:00 p.m - 2:45 p.m | Liew, Denis |
|
61686
|
Liew, Denis |
June 8, 2020
to July 2, 2020 |
Mon, Tue, Wed, Thu | 12:00 p.m - 2:45 p.m | Liew, Denis |
|
61675
|
Liew, Denis |
July 6, 2020
to July 30, 2020 |
Mon, Tue, Wed, Thu | 12:00 p.m - 2:45 p.m | Liew, Denis |
|
61664
|
Liew, Denis |
August 4, 2020
to August 28, 2020 |
Mon, Tue, Wed, Thu | 12:00 p.m - 2:45 p.m | Liew, Denis |
Schedule†
CULI 2503 schedule for programs:
- CTWA
- CUDP
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Instructor | Dates | Day/Time | Instructor |
|---|---|---|---|---|
|
60525
|
Liew, Denis |
June 8, 2020
to July 2, 2020 |
Mon, Tue, Wed, Thu | 11:30 a.m - 2:15 p.m | Liew, Denis |
| 60525 VCC Downtown Campus | ||||
|
60535
|
Liew, Denis |
July 6, 2020
to July 30, 2020 |
Mon, Tue, Wed, Thu | 11:30 a.m - 2:15 p.m | Liew, Denis |
| 60535 VCC Downtown Campus | ||||
|
61559
|
Liew, Denis |
August 4, 2020
to August 27, 2020 |
Mon, Tue, Wed, Thu | 11:30 a.m - 2:15 p.m | Liew, Denis |
| 61559 VCC Downtown Campus | ||||
|
75412
|
Liew, Denis |
August 31, 2020
to September 24, 2020 |
Mon, Tue, Wed, Thu | 11:30 a.m - 2:15 p.m | Liew, Denis |
| 75412 VCC Downtown Campus |
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| RESULTSET |
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| EXECUTIONTIME | 15 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| SQL | SELECT ssbsect_crn, ssbsect_term_code, ssrblck_blck_code, ssrmeet_start_date, ssrmeet_end_date, TO_CHAR(ssrmeet_start_date, 'DD-Mon-YYYY') AS start_date, TO_CHAR(ssrmeet_end_date, 'DD-Mon-YYYY') AS end_date, ssrmeet_begin_time, ssrmeet_end_time, TRUNC( TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS')) + ( ROUND( (TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS') - TRUNC(TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS')) ) * 96 ) / 96) as begin_time_round, TRUNC( TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS')) + ( ROUND( (TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS') - TRUNC(TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS')) ) * 96 ) / 96) as end_time_round, DECODE(ssrmeet_sun_day, 'U', 'Sun ', '') || DECODE(ssrmeet_mon_day, 'M', 'Mon ', '') || DECODE(ssrmeet_tue_day, 'T', 'Tue ', '') || DECODE(ssrmeet_wed_day, 'W', 'Wed ', '') || DECODE(ssrmeet_thu_day, 'R', 'Thu ', '') || DECODE(ssrmeet_fri_day, 'F', 'Fri ', '') || DECODE(ssrmeet_sat_day, 'S', 'Sat ','') AS day_of_week, ssrmeet_bldg_code, ssrmeet_room_code, sirasgn_pidm, ssbsect_seats_avail, ssbsect_wait_count, ssbsect_voice_avail, ssrmeet_schd_code, stvschd_desc FROM ssbsect INNER JOIN stvschd ON ssbsect_schd_code = stvschd_code AND ssbsect_schd_code NOT IN ('PLA', 'CL', 'CB', 'CI', 'T') LEFT OUTER JOIN ssrblck ON ssrblck_term_code = ssbsect_term_code AND ssrblck_crn = ssbsect_crn LEFT OUTER JOIN ssrmeet ON ssrmeet_term_code = ssbsect_term_code AND ssrmeet_crn = ssbsect_crn LEFT OUTER JOIN sirasgn ON sirasgn_crn = ssbsect_crn AND sirasgn_term_code = ssbsect_term_code WHERE ssbsect.ssbsect_subj_code = 'CULI' AND ssbsect.ssbsect_crse_numb = '2503' AND ssbsect.ssbsect_term_code >= 202060 AND ssbsect.ssbsect_ssts_code = 'A' AND ssbsect.ssbsect_ptrm_end_date > sysdate-1 ORDER BY ssrmeet_start_date, ssrmeet_begin_time, ssbsect_crn | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Additional Information
What you will learn
- 1. Orientation to Course Information, Review House Guidelines
- 2. Professional Practice and Skills
- 3. Health And Safety Principles for Purchasing & Receiving
- 4. Commercial Kitchen Equipment for the Store Room
- 5. Introduction to Food Store Room Procedures
- 6. Introduction to Inventory Management
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.
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