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Quantity Food Production

Course Code KMGT-100
Lecture hours per week
Lab hours per week
Course Availability: Open
Description: Cooks have been producing food for as long as people have been eating together. However, a good cook must have a basic understanding of production principles, a mastery of technique and requires taste and creativity. This course will apply a practical application to the theoretical knowledge gained in Food Fundamentals Theory. The learner will demonstrate the basic principles of cooking and develop the skills necessary for small and large-scale food production. Emphasis will be placed on technique, terminology, creativity, correct use of equipment, recipe and measurement analysis, and safe handling and storage procedures.
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