This course prepares students to manage and work in the kitchen preparing food in a safe, environmentally stable, efficient and cost-effective manner. Students are introduced to the principles of cooking. This course covers the theoretical and practical application of food service operations. Students develop practical training while learning techniques and use of tools in an industrial kitchen. In addition, students will develop theoretical competency in the elements of food costing, nutritional and healthy menu planning, and operations of a kitchen brigade in a kitchen environment.
Prerequisites
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What you will learn
- Kitchen equipment
- Kitchen safety
- Knife skills
- Salads, salad dressings, vegetables and starch cooking
- Sandwiches, soups and stocks
- Egg cookery
- Sauces and pasta cooking
- Meat and poultry cooking methods
- Fish and shellfish cooking methods
- Dessert preparation
- Weights and measures
- Recipe conversions
- Cost controls - inventory, purchasing and receiving.
- Nutrition
- Dietary Requirements
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 | ||
|---|---|---|---|---|---|
| 42649 |
January 5, 2026 to April 17, 2026 |
Lecture | VCC Downtown Campus | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 42654 |
January 5, 2026 to April 17, 2026 |
Lecture | VCC Downtown Campus | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 71771 |
September 1, 2026 to December 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.