VCC Culinary Arts Level 1
Information Evening
February 15, 2017
Information Evening
February 15, 2017
The Culinary Arts program covers theory and related information along with hands-on cooking practice in the following areas:
- Baking and Desserts
- Basic Kitchen Management
- Food Costing
- Meat and Poultry Cooking
- Meat, Poultry, and Seafood Cutting
- Seafood Preparation and Techniques
- Stocks, Sauces, and Soups
- Vegetable and Starches and Egg Cooking.
The program is held in a state-of-the-art professional kitchen at Carson Graham Secondary School. On completion of the program, students receive a Certificate in Professional Cooking.
Benefits to students
- Grade 11 and/or 12 graduation credits
- Industry certification
- Post secondary credits (some programs)
- Job ready skills
- 120 – 480 hours of work experience
- Industry Training Authority Individual ID Number
