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Course Description

This course focuses on the cooking principles and methods for preparing food in large quantities. In addition, the nutritional components of each food will be reviewed to ensure students are aware of the quality and nutritional values of various foods, and methods for maintaining nutrition throughout food preparation and service. Various food types will be examined including meat and alternates, bakery products, cold prepared items, egg and cheese recipes, milk products, soups, stocks and sauces. Major cooking equipment will also be discussed.

Prerequisites

None

Equivalents

None

Course Hours

42

Credit Value

3

Applies to the following Programs

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Section Title
Quantity Food Preparation
Type
OntarioLearn
Dates
Sep 08, 2026 to Dec 15, 2026
Instruction Method
Registration
Fee
Domestic Student non-credit $389.91
Credit Value
3 credits
Withdraw with Refund (less $20 holdback) before
Sep 15, 2026
Transfer before
Sep 23, 2026
Withdraw (no refund) between
Sep 15, 2026 to Dec 05, 2026
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