Food Theory

Course Code HOSP-105
Lecture hours per week 2
Lab hours per week
Course Availability: Open
Description: This 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. Students will gain an understanding of culinary practices as they relate to successful hospitality operations.
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