Principles of Food Production (HOSP 1365)
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.
Course code: HOSP 1365
Credits: 3.0
Length: 65.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=HOSP&number=1365
No schedule is currently available. Please check again later.
0Additional 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.
† 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.