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Cook Chill Production Kitchen 2 (CULI 1526)

Building on skills and knowledge acquired in the CULI 1506 Cook Chill Production Kitchen 1 course, this course gives students further opportunity to develop the skills and techniques used in dry and moist heat cooking for a service outlet. Students are relocated to a new kitchen facility, providing them the opportunity to adapt to new menus, a new environment, and different procedures and equipment. More emphasis is placed on communication, teamwork, time management and critical thinking skills, as well as, efficient work methods and quality control.

Pre-Requisites:
Acceptance into the Culinary Arts Diploma program


course outline


* Note: The CRNs listed below could be restricted to specific program areas.


To register for this course, check the information for your program: