This course introduces students to kitchen management procedures, the basic principles of human resources, and Canadian Labour laws. Students continue to (re)develop their culinary career pathway.
1. Orientation to Course Information, Review House Guidelines 2. HR Communication Skills 3. The Respectful Workplace 4. Food Service Operations and Business 5. Culinary Career Journey and Life Long Learning
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.