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This course introduces students to the basic skills used in entry-level food services positions, including foundational kitchen and bakery skills as well as packaging and labeling practices. Through experiential learning, students will be exposed to a variety of methods, techniques and concepts, and learn to apply their knowledge. Students will be able to tour various food services and hospitality sites, learn about health and safety practices as well as how to work in teams and strengthen their communication skills.

This access program is only avaialable to Deaf and hard of hearing students.

More information is available in the FAQs.


Nigel Scott, Interpreting Services Supervisor

  • Email:
  • Voice/Text/FaceTime: 604.328.8742
  • Glide: Interpreting Services VCC