Building on skills and knowledge acquired in previous courses, this course gives students the opportunity to further develop the skills and techniques used in dry and moist heat cooking for a service outlet. Emphasis is placed on communication, teamwork, time management and critical thinking skills, as well as, efficient work methods and quality control.
1. Orientation to Course Information, Review House Guidelines 2. Professional Practice and Skills 3. Health And Safety Principles for a Production Kitchen and Cook Chill 4. Commercial Kitchen Equipment Review and Introduction to New Equipment 5. Introduction to the Cook Chill Production Kitchen 6. Dry and Moist Heat Cooking Methods
How do I apply for this course?
This course is offered as part of a VCC program only.
* 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.
