This course introduces students to advanced cooking techniques, ingredients, and equipment. Students apply these techniques to prepare specialty soups, sauces, vegetables, and starches. Emphasis is placed on time management, communication and teamwork skills.
1. Orientation to Course Information, Review House Guidelines 2. Professional Practice (Skills, Safety and New Equipment) 3. Introduction to Specialty Soups 4. Introduction to Advanced Sauces 5. Introduction to Advanced Vegetable Cookery 6. Introduction to Advanced Potato Cookery 7. Introduction to Advanced Pulse and Legume Cookery 8. Introduction to Advanced Cereal and Grain Cookery 9. Introduction to Advanced Rice Cookery
How do I apply for this course?
This course is offered as part of a VCC program only.
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† 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.
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