Course code HLTH 1101

Credit 0.5

Length 8.0 hours

Course outline View

A one day Saturday course designed for kitchen staff and dining room attendants. Explore microbiology, food-borne illnesses, personal hygiene and health, serving and dispensing, food protection and preparation, receiving and storing food safely, warewashing and storage methods. FoodSafe Workbooks are available in the VCC Bookstore – approximately $15. (8 hours)
.

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.

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.

Course type

This is a cohort-based program that can be taken when enrolled in certain programs.

Status

There are different courses running throughout a semester.

Student eligibility

This course accepts both domestic and international students.

Academic Resources

Library
Open Educational Resources
Tutoring and Learning Centre

Indigenous Territory Acknowledgment

VCC is located on the traditional territories of the xʷməθkʷəy̓əm (Musqueam), Sḵwx̱wú7mesh (Squamish), and səlilwətaɬ (Tsleil-Waututh) peoples, and we acknowledge our privilege to be here.