Professional Cook 1 Plus (Butchery: Processing of Beef, Poultry, and Seafood)

by VCC (Vancouver Community College) Claim Listing

Butchery: Processing of Beef, Poultry, and Seafood

$4041

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Course Details

What You Will Learn

  • History and principles of cooking
  • Culinary language and terminology
  • Health, safety, and employment standards
  • Operation of commercial kitchen equipment
  • Knife skills
  • Basic stocks, sauces, and soups
  • Salads, dressings, accompaniments
  • Breakfast cooking
  • Garde manger: sandwiches, salads, dressings
  • Quickbreads, pies, tarts
  • Yeast breads
  • Fruit and custard desserts
  • Butchery: processing of beef, poultry, and seafood
  • Meat cooking methods
  • Cook chill production
  • Nutrition and food combinations
  • Institutional menus
  • Food handling and storage
  • Math skills
  • Teamwork
  • Communication
  • Time management
  • Café/cafeteria service
  • Catering planning and expedition
  • Event coordination and marketing
  • Risk management and entrepreneurship
  • Career planning and job-search strategies
  • Opportunity to take exams for ITA Level 1 certification
  • Vancouver Branch

    250 W Pender St, Vancouver

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