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Catering Culinary Operations

Course Code COOK-202
Lecture hours per week
Lab hours per week 4
Course Availability: Open
Description: This 14 week course will further develop the student's fundamental culinary skills through a series of professor led practical labs in which students apply both practical and theoretical skill sets in learning butchery and large scale food production. Students will work in teams to create meals representative of today’s trends using local ingredients and global ethnocentric flavours which will be packaged and sold to the public. This course will teach students to work effectively in teams, operate the tools and equipment used to create and package food in a large quantity production kitchen setting. During this fourteen week course students will be given the opportunity to plan production needs, execute work plans, effectively communicate and monitor the performance and adherence of each other while working in a safe and hygienic manner as regulated by health and safety regulations.
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