This course provides students with the support and opportunity to recognize and develop a set of dish-washing and bussing skills to use in a professional kitchen. Students will practise manual dish-washing regularly in the teaching kitchen and will also practise monitoring and replenishing condiments and utensils. This course will also provide students with the opportunity to learn the proper procedures and practice of operating an industrial dishwasher according to industry standards.
Instructional strategies include, but are not limited to, lecture, classroom discussion, demonstrations, experiential learning and practice.
This course is part of the fulltime Food Service Careers (Adult special Education) Program.
Prerequisites
Course type
This course is offered as part of a VCC program and cannot be taken individually.
International students: Eligibility is determined at the program level. Visit the program page for international student requirements and application information.
- Manual and machine dish-washing
- Bussing
- Replenishing and Re-stocking
Course schedules
Select your program to see the available course schedules.
How to take this course
This course is offered as part of a VCC program only.
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.