This course is designed to give the apprentice an overview of basic stock, soup and sauce preparation along with the production of meat, poultry and seafood dishes. Students at this level also learn how to cut meat, fish and poultry and prepare basic salads, sandwiches, convenience foods, pies and basic desserts.
Course code: CULP 1001
Length: 120.0 hours
* 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.