English for Culinary Arts 1 (ELSK 1018)

This course provides ongoing English language support for learners of English as an additional language as they acquire the skills of a Culinary Arts professional. It provides an introduction to the food industry and to the language and communication skills required for success as a cook. Job search strategies and socio-cultural competencies appropriate to the Canadian workplace will be introduced and practiced. Students receive Foodsafe Level 1 training and prepare for practicum placements in English speaking professional kitchens.

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

Course code: ELSK 1018

Credits: 6.0

Tuition: $0^*

Length: 133.0 hours

Course outline: https://www.vcc.ca/cfm-files/course-outline.cfm?subject=ELSK&number=1018

Schedule†

ELSK 1018 schedule for programs:

CEAL

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
75901		September 8, 2020 to December 3, 2020	Mon, Tue, Wed, Thu \| 10:00 a.m - 12:30 p.m

query

RESULTSET

query
	BEGIN_TIME_ROUND	DAY_OF_WEEK	END_DATE	END_TIME_ROUND	SIRASGN_PIDM	SSBSECT_CRN	SSBSECT_SEATS_AVAIL	SSBSECT_TERM_CODE	SSBSECT_VOICE_AVAIL	SSBSECT_WAIT_COUNT	SSRBLCK_BLCK_CODE	SSRMEET_BEGIN_TIME	SSRMEET_BLDG_CODE	SSRMEET_END_DATE	SSRMEET_END_TIME	SSRMEET_ROOM_CODE	SSRMEET_SCHD_CODE	SSRMEET_START_DATE	START_DATE	STVSCHD_DESC
1	2020-10-01 10:00:00.0	Mon Tue Wed Thu	03-Dec-2020	2020-10-01 12:30:00.0	[empty string]	75901	10	202070	N	0	CEAL111	1000	ONLINE	2020-12-03 00:00:00.0	1229	[empty string]	L	2020-09-08 00:00:00.0	08-Sep-2020	Lecture

CACHED

false

EXECUTIONTIME

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 = 'ELSK' AND ssbsect.ssbsect_crse_numb = '1018' AND ssbsect.ssbsect_term_code >= 202070 AND ssbsect.ssbsect_ssts_code = 'A' AND ssbsect.ssbsect_ptrm_end_date > sysdate-1 ORDER BY ssrmeet_start_date, ssrmeet_begin_time, ssbsect_crn

array

struct
1	75901
2	CEAL111

array

struct
1	CEAL
2	75901
3	CEAL111

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INTERNATIONAL STUDENTS

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* 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.

English for Culinary Arts 1 (ELSK 1018)

Schedule†

ELSK 1018 schedule for programs:

Additional Information

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