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.
Minimum Credits: 3 Length: 60 hours Prerequisites: A minimum of C- (55%) in HOSP 220. Food Safe I certificate. Delivery Method: On-campus Cost: $351.12 Lab Fees: $80.52 Total: $431.64 Course Outline: https://sps.cotr.bc.ca/Outlines/Course Outlines/HOSP225.pdf