This course enables the student to identify, handle and process the ingredients required to prepare hot and cold sandwiches, garnishes and accompaniments. Also included are the preparation, presentation and service of hot and cold sandwiches.
This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
Prerequisites
Missing prerequisites?
Learn more about VCC's academic upgrading or English as a Second Language (ESL) courses, or discover which university transfer options are right for you.
What you will learn
- hot sandwiches
- cold sandwiches
- sandwich spreads, relishes, chutneys, salsas, butters and condiments
- sandwich fillings
- efficient storage of sandwiches
- preparation of products for a short order service
- procedures for working a hot short order production line
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. PLAR is unavailable to students enrolled in the Culinary Arts Diploma (International Cohort).
† 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.