This course provides students with the support and opportunity to recognize and develop a set of basic cooking skills to use in a professional kitchen. Students will practise basic cooking methods and techniques by preparing salads, condiments, cold sandwiches, basic stocks and seasonal soups. They will continue to practise their knife skills.
Instructional strategies include, but are not limited to, lecture, classroom discussion, demonstrations, experiential learning and practice.
This course is part of the fulltime Food Service Careers (Adult Special Education) Program.
Course code: FSCR 0640
Length: 125.0 hours
* 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.