Loading...

Course Description

The focus is on menu planning as it relates to an institutional kitchen. You will learn how to interpret various menus to decide if the menu items are within the capability of your institution, and to identify appropriate cooking methods. Adapting recipes to specific quantities, as well as portioning food according to the specifications of your institution are also covered. Also, maintaining appropriate inventories of foods and calculating food costs.

Prerequisites

None

Equivalents

None

Course Hours

42

Credit Value

3

Applies to the following Programs

Loading...
Click on the + sign to view section details and register
Section Title
Institutional Food Service
Type
OntarioLearn
Dates
Sep 09, 2025 to Dec 16, 2025
Instruction Method
Registration
Fee
Domestic Student non-credit $384.03
Credit Value
3 credits
Withdraw with Refund (less $20 holdback) before
Sep 16, 2025
Transfer before
Sep 24, 2025
Withdraw (no refund) between
Sep 16, 2025 to Dec 06, 2025
Required fields are indicated by .