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Food Fundamentals

Course Code HTAP-156
Lecture hours per week
Lab hours per week
Course Availability: Open
Description: Good food is the foundation on which much of the Hospitality Industry is built. This course will introduce the learner to the basic principles of food production and help develop the skills necessary for small scale food production. Emphasis will be placed on terminology, use of equipment, recipe and measurement analysis, cooking methods and safe handling and storage procedures. Through group and individual work the learner will acquire the basic skills of food production, studying such food groups as soups, stocks, sauces, meats, fish and seafood, vegetables and baked goods.