DC is committed to providing students with a high-quality academic experience. All scheduled academic activities and services, including on-campus learning through classes and labs, continue as planned while Durham Region is under red-zone restrictions. For a full list of what is open on campus or operating virtually, please visit our COVID-19 winter semester page.
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Culinary Theory I

This course provides an exposure to the fundamental theories and concepts related to food and baking preparation. Students learn about the organization of a professional kitchen, kitchen positions, culinary terminology, professional cooking equipment and the classification, origin and quality of basic ingredients. Emphasis is placed on the "Field to Fork" concept in reference to procurement, availability and selection of ingredients. Students will also learn about sourcing globally produced ingredients, weights and measures, production requirements and cooking & baking methods.