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Culinary Skills II

Course Code COOK-211
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 demonstrations and practical labs in which students learn both practical and theoretical skill sets. In the lab students will implement a work plan and recreate dishes as demonstrated while working in a safe and hygienic manner. By the end of this course students will be able to successfully create work plans, practice culinary techniques, apply advanced methods of preparation, work in a timely manner to present and taste food products, in preparation for successful employment in today’s food service industry.
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