|Lecture hours per week||4|
|Lab hours per week|
This course will introduce the learner to the working environment of a kitchen and dining room operation. The principles of safe and sanitary production and the safe storage and service of food will be demonstrated throughout the course. The learner will apply basic cooking techniques in the kitchen and also, customer service skills and the organizing of work stations in the dining room.
Please call 416-289-5000 ext. 2543 or email firstname.lastname@example.org for more information.