Short-order Cooking

Students develop knowledge and skills in the principles and preparation underlying short-order cookery. 

In order for a student to be successful in this course, VVS requires a minimum of 50% in either Food Basics FOD1010 or Food Safety FOD3900 (Food Basics is the only prerequisite course offered by VVS). Only one prerequisite is required.

Required Materials (not provided by VVS): Access to a personal or commercial food preparation facility as well as ingredients for required labs.