January 16 & 175:30 to 7:30 p.m.
In this course students explore the essential knowledge, skills and attitudes required for the provision of safe, quality food products, free from food borne contaminants, prepared in safe, well maintained environments. Students learn the role government regulations, temperature control, eco-friendly facility maintenance, and personal hygiene play in safe food service. The use of preventative HACCP protocols is emphasized.
January 16: Oshawa campus
January 17: Whitby campusExplore programs starting
in May or SeptemberRegister Now