This course provides students with the support and opportunity to recognize and develop a set of dish-washing and bussing skills to use in a professional kitchen. Students will practise manual dish-washing regularly in the teaching kitchen and will also practise monitoring and replenishing condiments and utensils. This course will also provide students with the opportunity to learn the proper procedures and practice of operating an industrial dishwasher according to industry standards.
Instructional strategies include, but are not limited to, lecture, classroom discussion, demonstrations, experiential learning and practice.
This course is part of the fulltime Food Service Careers (Adult special Education) Program.
Prerequisites
Missing prerequisites?
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What you will learn
- Manual and machine dish-washing
- Bussing
- Replenishing and Re-stocking
How to register
This course is offered as part of a VCC program only.
Course schedules
Select your program to see the available course schedules.
Contact us
If you have any question, please email at advising@vcc.ca.
† 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.