Principles of Food Production and Nutrition (HOSP 1220)
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. 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. In addition, students will develop theoretical competency in the elements of food costing, nutritional and healthy menu planning, and operations of a kitchen brigade in a kitchen environment.
Course code: HOSP 1220
Credits: 3.0
Length: 65.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=HOSP&number=1220
* The amount shown is the approximate cost of tuition (for courses with tuition) or fees (for courses that do not have tuition).
Tuition and 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.