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:
view
https://www.vcc.ca/vccphp/courseoutline?subject=HOSP&number=1220
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 72938 | September 2, 2025 to December 12, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 72939 | September 2, 2025 to December 12, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
Additional 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.
- Nutrition
- Dietary Requirements
† 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.