FULL DESCRIPTION
The Culinary Arts Diploma program focuses on practical skill development and is delivered primarily in VCC kitchens and food service outlets. Culinary theory is taught in a classroom setting and uses a combination of lecture, class discussion, and independent study to promote the development of professional practice in the food industry. Applicants must be able to physically handle: all seafood including but not limited to fish & shellfish, beef, lamb, pork, poultry, game, dairy, and associated by-products required to meet program outcomes. Any other known food allergies must be disclosed.
