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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

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Section Title
Institutional Food Service
Type
OntarioLearn
Dates
Jan 13, 2026 to Apr 21, 2026
Instruction Method
Registration
Fee
Domestic Student non-credit $384.03
Credit Value
3 credits
Withdraw with Refund (less $20 holdback) before
Jan 20, 2026
Transfer before
Jan 28, 2026
Withdraw (no refund) between
Jan 20, 2026 to Apr 11, 2026
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