Bussing and Dishwashing (FSCR 0625)

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.
Course code: FSCR 0625
Credits: 1.0
Length: 25.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=FSCR&number=0625

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