This course introduces students to the basic principles of nutrition and its application in food preparation. This course also examines the study of taste and flavour and introduces students to institutional menus and terminology. This course is part of the full time Culinary Arts program.
1. Orientation to Course Information, Review House Guidelines 2. Basic Nutrition 3. Palette Development and Taste & Flavour Principles 4. Introduction to Menus
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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