This course is designed for the apprentice currently working as a sponsored level 2 cook in the food service and hospitality industries, and is designed to supplement on the job training.
This course provides students with skills in menu planning, kitchen management and cost controls.
Students at this level also learn new and intermediate techniques to prepare a variety of salads, soups, starches and vegetables. Secondary sauces, meat, seafood and poultry dishes are prepared to further the apprentice's skill level. Additional meat, seafood and poultry cutting, as well as hors d'oeuvres production, presentation platter preparation, yeast products and pastries are also included at this level. Students will build on plating and presentation skills.
Prerequisites
CULP 1001; valid Food Safe Level 1 Certificate (certification must remain valid throughout the course).
Missing prerequisites?
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What you will learn
- Occupational Skills
Stocks, Soups and Sauces
Vegetables and Fruits
Starches
Meat, seafood and poultry cooking and cutting
Hors d'oeuvres production, presentation platter preparation
Yeast products and pastries
How to register
Please contact the School of Instructor Education at 604.871.7488 or 604.871.7499 or by email at advising@vcc.ca to apply.
For more information, please see the PIDP Program Content Guide.
Course schedules
Select your program to see the available course schedules.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 70038 |
August 31, 2026 to October 5, 2026 |
Shop/Teaching Kitchen 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 | ||
|---|---|---|---|---|---|
| 40074 |
January 11, 2027 to February 16, 2027 |
Shop/Teaching Kitchen 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 | ||
|---|---|---|---|---|---|
| 40078 |
March 22, 2027 to April 26, 2027 |
Shop/Teaching Kitchen 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 | ||
|---|---|---|---|---|---|
| 70049 |
September 7, 2027 to October 12, 2027 |
Shop/Teaching Kitchen 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 | ||
|---|---|---|---|---|---|
| 40086 |
January 10, 2028 to February 14, 2028 |
Shop/Teaching Kitchen 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 | ||
|---|---|---|---|---|---|
| 40090 |
March 20, 2028 to April 24, 2028 |
Shop/Teaching Kitchen 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 | ||
|---|---|---|---|---|---|
| 70051 |
September 5, 2028 to October 10, 2028 |
Shop/Teaching Kitchen 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.