Catering Culinary Operations
|Lecture hours per week|
|Lab hours per week||4|
Students will further develop fundamental culinary skills — especially in butchery and large-scale food production. During the 14-week course, they will plan production needs, execute work plans, and learn to adhere to safety and hygienic practices, as determined by health and safety regulations.
In-person learners will work in teams to make meals that reflect today’s trends with local ingredients and global ethnocentric flavours. In a large-quantity production kitchen, they will use industry tools and equipment to create and package food that will be sold to the public. Those taking the program online will learn the same principles via video demos, digital activities, and virtual interactions with peers and instructor.