This course provides an introduction to the food industry and the essential skills required for success as a cook. It introduces learners to language and terminology specific to the field of culinary arts. Career planning, job search strategies and sociocultural competencies appropriate to the workplace will be introduced and practiced.
This course is part of the full time Culinary Arts program.
Orientation to VCC College, Culinary Arts Program, House Guidelines, Student Services, Facilities
Professional Practice and Skills
Introduction to the Culinary Arts profession – History and Trends
Career Planning – Culinary Careers
Introduction to Health and Safety – General and Food
Introduction to Commercial Kitchen Equipment
Food Industry Stewardship
Introduction to Recipes –Measurement Systems
Introduction to Basic Kitchen Ingredients – Pantry Essentials
Introduction to Basic Vegetable Processing and Fabrication – Cutting Techniques
Introduction to General principles of Cooking – Heat
How do I apply for this course?
This course is offered as part of a VCC program only.
* 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.
