Professional Cook VCC

This college-level course will cover Level 1 of the Provincial cooking curriculum. Topics covered will be:

safety, sanitation, and equipment,
basic food service skills,
cold kitchen,
baking and desserts,
egg and breakfast cooking,
vegetable and starch cooking,
meat, poultry, seafood handling, and cooking,
stocks, soups, and sauces,
elementary kitchen management and health care.

This course will be offered in semester 2 only.

Fees: Optional $500 to purchase their own uniform and knives. Knives and a uniform will be provided for those who do not wish to purchase them.

Prerequisites: Food Safe Level 1, Grade 11 or 12 Culinary Arts Training, or previous professional kitchen experience.