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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
Jul 04, 2022 to Oct 11, 2022
Instruction Method
Registration
Fee
Domestic Student non-credit $401.20
Credit Value
3 credits
Withdraw with Refund (less $20 holdback) before
Jul 11, 2022
Transfer before
Jul 19, 2022
Withdraw (no refund) between
Jul 11, 2022 to Oct 01, 2022
Section Title
Quantity Food Preparation
Type
OntarioLearn
Dates
Jul 04, 2022 to Aug 16, 2022
Instruction Method
Registration
Fee
Domestic Student non-credit $401.20
Credit Value
3 credits
Withdraw with Refund (less $20 holdback) before
Jul 11, 2022
Transfer before
Jul 12, 2022
Withdraw (no refund) between
Jul 11, 2022 to Aug 06, 2022
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