This course provides students with the support and opportunity to recognize and develop a set of cooking skills that build on the skills learned in Basic Food Prep 1. Students will practise dry and moist heat cooking methods by preparing beef stock, hot sandwiches, stews and more complex salads, and will be introduced to breakfast cookery. They will practise knife skills to continue developing proficiency and confidence in basic food preparation. This course provides the opportunity and structure for student to increase daily productivity, multitasking and capacity to work independently. Students will gain knowledge about healthy eating and cooking choices and will apply this knowledge to the preparation of meals.
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 0645
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.