This course introduces students to a variety of culinary techniques and processes that combine theoretical principles with chemistry and modern technology. Ingredients are prepared using new or adapted methodologies and equipment for molecular gastronomy. Students apply these skills by producing and serving these items in a restaurant setting and, compare traditional to modern production methods. Emphasis is placed on time management, communication and teamwork skills.
Prerequisites
Missing prerequisites?
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What you will learn
- 1. Orientation to Course Information
2. Professional Practice
3. Health And Safety Principles
4. Equipment Use and Maintenance
5. Food Reactions
6. Cooking under Pressure
7. Compression
8. Restaurant Service
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.