THM - 275 Food Fundamentals and Service

3 Credit(s)
This course is designed to expose students to the inner workings of a commercial kitchen. Students will learn critical sanitation and safety guidelines as well as essential operating procedures commonly found in commercial food production and service. Additionally, they will develop basic food preparation, cooking and plate presentation skills that are key to effectively function in a professional kitchen. In teams, students will have an opportunity to prepare menus that are both, aesthetically pleasing and profitable, and also serve those in a shared setting.

Prerequisite(s):

C in English 12 or equivalent
C in Foundations of Math 11, Applications of Math 11 or MAT 053 ; or Completion of Pre-Calculus 11 or Principles of Math 11; or successful math assessment
Foodsafe Level 1

For information about transferability: BC Transfer Guide

For more information visit our timetable