This course prepares students to manage and work in the kitchen preparing food in a safe, environmentally stable, efficient and cost-effective manner. Students are introduced to the principles of cooking based on French Culinary techniques. This course covers the theoretical and practical application of food service operations. Students develop practical training while learning techniques and use of tools in an industrial kitchen, and theoretical competency in the elements of food costing and operations of a kitchen brigade in a restaurant environment.
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.
- Kitchen equipment
- Kitchen safety
- Knife skills
- Salads, salad dressings, vegetables and starch cooking
- Sandwiches, soups and stocks
- Egg cookery
- Sauces and pasta cooking
- Meat and poultry cooking methods
- Fish and shellfish cooking methods
- Dessert preparation
- Weights and measures
- Recipe conversions
- Cost controls – inventory, purchasing and receiving.
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.