Food Production Principles (HOSP 2310)
This course prepares students to manage and work in kitchens preparing food in a safe, efficient and costeffective manner. Students are introduced to the principles of cooking based on French techniques.
This course is part of the full-time Hospitality Management Diploma Program
This course is part of the full-time Hospitality Management Diploma Program
Course code: HOSP 2310
Credits: 3.0
Length: 45.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=HOSP&number=2310

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* 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.