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Food Theory Fundamentals

Course Code BFHT-112
Lecture hours per week 2
Lab hours per week
Course Availability: Open

Learning to cook food is more than simply learning to read a recipe or applying heat to food in altering its molecular state. As good food is the foundation on which the hospitality industry is built, it is imperative that one understands how to not only produce good food, but to do so in a safe, hygienic and cost-effective manner.

This fourteen-week course will introduce the learner to the theoretical principles of food production in both small and large-scale food-service settings. Emphasis is placed on terminology, method of production, integration of innovative technology, promotion of sustainable pathways and healthy work-spaces.

Upon successful completion of this course, students will be able to explain food preparation as it applies to stocks, soups, sauces, meats, seafood, vegetables and starches. Furthermore, students will gain the necessary understanding and application of cooking as a requisite for a successful hospitality operation.