This course investigates the study of yield testing, food costing, menu planning and pricing, and the basics of nutrition. The students learn these principles by way of lectures and practical assignments.
This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
Prerequisites
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What you will learn
- Food grades
- Food quality
- Purchasing
- Receiving and storing
- Inventory control
- Food costing
- Standardized recipes
- Portion control
- Standard units of measurement
- Yield testing
- Menu planning
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.
Additional information
Permission to challenge this course must be obtained from the department head. PLAR must occur prior to the program start and will be conducted according to content-specific guidelines created by the department.
† 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.