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
Length: 45 hours
Course outline: viewhttps://www.vcc.ca/deptUploads/course-outlines/HOSP-2310.pdf
* 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.