This course provides students with the support and opportunity to recognize and develop a set of basic cooking skills to use in a professional kitchen. Students will practise basic cooking methods and techniques by preparing salads, condiments, cold sandwiches, basic stocks and seasonal soups. They will continue to practise their knife skills.
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.
- Basic Cooking Methods and Techniques
- Salads and Condiments
- Cold Sandwiches
- Basic Stocks
- Seasonal Soups
Course schedules
Select your program to see the available course schedules.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 70966 |
October 20, 2025 to February 26, 2026 |
Lecture | VCC Downtown Campus | See full schedule |
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.
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.