Food Production Principles (HOSP 2310)

This course prepares students to manage and work in the kitchen preparing food in a safe, environmentally stable, efficient and cost-effective manner. Students are introduced to the principles of cooking based on French Culinary techniques. This course covers the theoretical and practical application of food service operations. Students develop practical training while learning techniques and use of tools in an industrial kitchen, and theoretical competency in the elements of food costing and operations of a kitchen brigade in a restaurant environment.
Course code: HOSP 2310
Credits: 3.0
Length: 65.0 hours
Course outline: view

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