Kitchen Basics (FSCR 0635)
In this course students are given instruction in proper procedures for receiving and storing food, using knives, tools and small equipment safely, and portioning and measuring accurately. Students will identify and recognize quality traits in common vegetables, herbs and spices. The importance of organic products, seasonal cooking and "buying local" are emphasized. Students regularly practise recycling procedures.
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.
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† 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.