Culinary Foundations HOSF 1210
Our Culinary Foundations course helps you prepare for employment in today’s food service industry. Learn how to write work plans, use culinary techniques and basic preparation methods, cook in a timely manner, and 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)
Be sure to read our Food Handling in Culinary Labs policy before you register.
Full Time Equivalent
CMDI 1202
HOSF 1202
HOSF 1247
Hours and Fees
Hours
49
Fee
$588.41, includes food used in class
Course Essentials:
You must have a full George Brown chef uniform, black safety shoes (non-slip and steel toe), and tools for this course. A uniform package can be purchased at the George Brown Polytechnic campus stores. You must purchase your shoes and tools separately. The teacher will provide a list of required tools during the first class.
Disclaimer: Continuing Education courses do not have a intersession (reading) week.
Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.