Credits: 3 credits
This course explores the techniques and procedures of quality and quantity food production and service, and provides the principles underlying the selection, composition and preparation of major food products. Students gain practical experience by working one night per week in the College Dining Room kitchen or an off-campus kitchen for the applied portion of this course.
Prerequisite: English Studies 12/English First Peoples 12 with a minimum 73%, or equivalent. Serving It Right and Foodsafe Level 1.
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