This course provides the students with the opportunity to develop the skills to identify, handle and process the ingredients required to prepare breakfast, hot and cold sandwiches, garnishes, and accompaniments.
Emphasis is placed on communication, teamwork, time management, and critical thinking skills, as well as, efficient work methods and quality control.
1. Orientation to Course Information, Review House Guidelines 2. Professional Practice and Skills 3. Health And Safety Principles for Breakfast and Garde Manger 4. Commercial Kitchen Equipment for Breakfast & garde Manger 5. Introduction To Cold Kitchen and Cold Kitchen Fundamentals 6. Introduction To Sandwiches and the Fundamentals of Sandwich Production 7. Introduction To The Breakfast Kitchen 8. Breakfast Production 9. Introduction To the Fundamentals of Egg Cookery
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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