Building on skills acquired in previous courses, students apply dry and moist heat methods to cooking meat, poultry and seafood, including the appropriate sauces, garnishes and accompaniments. Importance is placed on methods of work, preparation, service techniques and the final products as served to the public.
This course is part of the full-time Cooking - ESL, Cooking Foundation - High School, Culinary Arts Programs.
Prerequisites
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What you will learn
- Institutional moist and dry heat cooking methods
- Institutional meat, poultry and seafood entrees
- Institutional meat, poultry and seafood sauces, accompaniments, and garnishes
- Portioning seafood
- Meat and poultry portioning and carving
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.