Culinary Essentials HOSF 1217

On Campus

Our Culinary Essentials course is a continuation of our HOSF 1210 Culinary Foundations course. This culinary course helps you prepare for employment in today’s food service industry. Learn to write work plans, to use culinary techniques and basic preparation methods, to cook in a timely manner and to present and taste food products. Develop your fundamental culinary skills through a series of three-hour demonstrations (where you take notes to prepare a work plan for your skills execution) and a four-hour culinary lab (where you implement your work plan to recreate the professor’s demonstration). Participation in both the demonstration and the lab is critical and evaluated.

Note(s)

Course Essentials:

You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class.

Prerequisites

You must have completed our HOSF 1210 Culinary Foundations course. (An approved equivalent is also acceptable.)

Additional Information

Disclaimer: Continuing Education courses do not have a reading (intersession) week.

Full Time Equivalent

CMDI 1203
HOSF 1203
HOSF 1248

Hours and Fees

Hours

49

Fee

$568, includes food used in class

Course Sections

CRN:
F16854
Delivery Method: On Campus
Contact:
Centre for Hospitality and Culinary Arts
Phone:
Location(s):

Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.