This course introduces students to the basic principles of nutrition and its application in food preparation. This course also examines the study of taste and flavour and introduces students to institutional menus and terminology. This course is part of the full time Culinary Arts program.
Prerequisites
Acceptance into the Professional Cook 1 Certificate program
Missing prerequisites?
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What you will learn
- 1. Orientation to Course Information, Review House Guidelines
2. Basic Nutrition
3. Palette Development and Taste & Flavour Principles
4. Introduction to Menus
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.