This course provides students with the support and opportunity to recognize and develop a set of cooking skills that build on the skills learned in Basic Food Prep 1. Students will practise dry and moist heat cooking methods by preparing beef stock, hot sandwiches, stews and more complex salads, and will be introduced to breakfast cookery. They will practise knife skills to continue developing proficiency and confidence in basic food preparation. This course provides the opportunity and structure for student to increase daily productivity, multitasking and capacity to work independently. Students will gain knowledge about healthy eating and cooking choices and will apply this knowledge to the preparation of meals.
Instructional strategies include, but are not limited to, lecture, classroom discussion, demonstrations, experiential learning and practice.
This course is part of the fulltime Food Service Careers (Adult Special Education) Program.
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
- Dry and Moist Heat Methods
- Breakfast Cookery
- Healthy Eating and Cooking
- Productivity
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.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 70967 |
February 23, 2026 to June 11, 2026 |
Lecture | VCC Downtown Campus | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule.
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.