COURSES OFFERED BY VCC (VANCOUVER COMMUNITY COLLEGE)

This course provides the student with knowledge of identifying and storing of seafood.

This course enables the student to identify, handle and process the ingredients required to prepare hot and cold sandwiches, garnishes and accompaniments. Also included are the preparation, presentation and service of hot and cold sandwiches.

Learn tea procurement and storage, developing tea lists/menus, delivery of tea service, and training of staff. Tea Sommeliers prepare and suggest tea menus/lists to best complement food items while also working on the floor with customers.

Take the first step toward a B.C. trade certificate and professional cooking career by learning soups and stocks, meat, seafood, poultry, breakfasts, cold kitchen, and desserts.

Take the first step toward a B.C. trade certificate and professional cooking career by learning soups and stocks, meat, seafood, poultry, breakfasts, cold kitchen, and desserts.

Butchery: Processing of Beef, Poultry, and Seafood

Salads, Dressings, Accompaniments

Get professional training for an entry-level career cooking Chinese, Japanese, Korean, Malaysian, Thai, Singaporean, Vietnamese, and fusion cuisine.

This course focuses on understanding and applying the concept of fermentation to the making of products using yeast. The student builds self-confidence in managing the fermentation of the products from mixing through to proofing and baking.

Learn how to perform daily accounting tasks including: working with Customers Centre, Employee Centre, and Vendor Centre; writing cheques, transferring money between accounts, and reconciling accounts; working with asset, liability, and equity accounts.