This course is designed for the apprentice currently working as a sponsored level 2 cook in the food service and hospitality industries, and is designed to supplement on the job training.
This course provides students with skills in menu planning, kitchen management and cost controls.
Students at this level also learn new and intermediate techniques to prepare a variety of salads, soups, starches and vegetables. Secondary sauces, meat, seafood and poultry dishes are prepared to further the apprentice's skill level. Additional meat, seafood and poultry cutting, as well as hors d'oeuvres production, presentation platter preparation, yeast products and pastries are also included at this level. Students will build on plating and presentation skills.
Prerequisites
CULP 1001; valid Food Safe Level 1 Certificate (certification must remain valid throughout the course).
Course type
This is a standalone course that can be taken individually without enrolling in a VCC program.
International students: Contact
[email protected]
to confirm whether this course is available to international students.
- Occupational Skills Stocks, Soups and Sauces Vegetables and Fruits Starches Meat, seafood and poultry cooking and cutting Hors d'oeuvres production, presentation platter preparation Yeast products and pastries
Follow the steps on the How to register in Apprentice courses page.
For questions about apprenticeship programs email us at [email protected].
Course schedules
Select your program to see the available course schedules.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 40074 |
January 11, 2027 to February 16, 2027 |
Shop/Teaching Kitchen Lecture |
VCC Downtown Campus | See full schedule | Register |
| 40078 |
March 22, 2027 to April 26, 2027 |
Shop/Teaching Kitchen Lecture |
VCC Downtown Campus | See full schedule | Register |
Online courses listed without scheduled meeting times can be completed on your own schedule. All self-paced courses have on-campus tests. Off-site certified invigilation centres may be used at the student's expense.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 70049 |
September 7, 2027 to October 12, 2027 |
Shop/Teaching Kitchen Lecture |
VCC Downtown Campus | See full schedule | Register |
Online courses listed without scheduled meeting times can be completed on your own schedule. All self-paced courses have on-campus tests. Off-site certified invigilation centres may be used at the student's expense.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 40086 |
January 10, 2028 to February 14, 2028 |
Shop/Teaching Kitchen Lecture |
VCC Downtown Campus | See full schedule | Register |
| 40090 |
March 20, 2028 to April 24, 2028 |
Shop/Teaching Kitchen Lecture |
VCC Downtown Campus | See full schedule | Register |
Online courses listed without scheduled meeting times can be completed on your own schedule. All self-paced courses have on-campus tests. Off-site certified invigilation centres may be used at the student's expense.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 70051 |
September 5, 2028 to October 10, 2028 |
Shop/Teaching Kitchen Lecture |
VCC Downtown Campus | See full schedule | Register |
Online courses listed without scheduled meeting times can be completed on your own schedule. All self-paced courses have on-campus tests. Off-site certified invigilation centres may be used at the student's expense.
Contact us
If you have any questions, please email at [email protected].
† 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.