Food Introduction

This course will give students an introduction to the fundamentals of culinary skills & techniques with a focus on theoretical studies, and the application thereof, in a practical kitchen environment. Students will also expand their knowledge of classic cooking fundamentals and investigate current industry trends. Further explorations will investigate the function and safe use of tools and equipment commonly used in kitchen environments.

Requisites:

  • Complete all of the following
    • Earned a minimum grade of C- (55%) in each of the following:
      • HOSP220 - Food and Beverage Cost Controls (3)
    • Food Safe I certificate.

Course Code: HOSP-225

Tuition Fees: $ 372.57

Lab/Field Fees: $ 85.38

Delivery Methods: ℹ️

  • On-campus

Credits: 3

Course Outline: Download PDF