Update on return-to-campus planning

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

Course code: HOSP 2310

Credits: 3.0

Length: 45.0 hours

Course outline: https://www.vcc.ca/vccphp/courseoutline?subject=HOSP&number=2310

Schedule †

HOSP 2310 schedule for programs:

HOSP

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.

CRN #	Dates	Day/Time/Location	Instructor
61720	May 3, 2021 to August 13, 2021	See full schedule	Contois, Theresa
71731	September 7, 2021 to December 14, 2021	Delivery: In-class See full schedule	Contois, Theresa
71735	September 8, 2021 to December 15, 2021	Delivery: In-class See full schedule	Contois, Theresa
71739	September 9, 2021 to December 16, 2021	Delivery: In-class See full schedule	Contois, Theresa
71726	September 13, 2021 to December 13, 2021	Delivery: In-class See full schedule	Contois, Theresa

* 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.

Food Production Principles (HOSP 2310)

Schedule †

HOSP 2310 schedule for programs:

Additional Information