This course focuses on the cooking principles and methods for preparing food in large quantities. In addition, the nutritional components of each food will be reviewed to ensure students are aware of the quality and nutritional values of various foods, and methods for maintaining nutrition throughout food preparation and service. Various food types will be examined including meat and alternates, bakery products, cold prepared items, egg and cheese recipes, milk products, soups, stocks and sauces. Major cooking equipment will also be discussed.
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We are currently maintaining a waitlist for this course. If you would like your name added to the waitlist, please contact the Registration Call Centre at 905.721.3000.
Unfortunately, registration is no longer available for this course. Please check the upcoming semester or feel free to browse our website for other courses of interest. You may also click on the link above this course on the course detail page to be notified when a new class is added.
We are currently maintaining a waitlist for this course. If you would like your name added to the waitlist, please contact Enrolment Services at 905.721.3000.
|11148||01-NOV-19 to 07-FEB-20||12:00 am - 12:01 am||42||Monthly Intake Online||$367.60|
|11158||02-MAR-20 to 08-JUN-20||12:00 am - 12:01 am||42||Monthly Intake Online||$367.60|
|11146||02-JUL-20 to 08-OCT-20||12:00 am - 12:01 am||42||Monthly Intake Online||$367.60|