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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
May 14, 2024 to Aug 20, 2024
Instruction Method
Registration
Fee
Domestic Student non-credit $406.51
Credit Value
3 credits
Withdraw with Refund (less $20 holdback) before
May 21, 2024
Transfer before
May 29, 2024
Withdraw (no refund) between
May 21, 2024 to Aug 10, 2024
Section Title
Institutional Food Service
Type
OntarioLearn
Dates
May 14, 2024 to Jun 28, 2024
Instruction Method
Registration
Fee
Domestic Student non-credit $406.51
Credit Value
3 credits
Withdraw with Refund (less $20 holdback) before
May 21, 2024
Transfer before
May 29, 2024
Withdraw (no refund) between
May 21, 2024 to Jun 18, 2024
Section Title
Institutional Food Service
Type
OntarioLearn
Dates
Jul 02, 2024 to Oct 08, 2024
Instruction Method
Registration
Fee
Domestic Student non-credit $406.51
Credit Value
3 credits
Withdraw with Refund (less $20 holdback) before
Jul 09, 2024
Transfer before
Jul 17, 2024
Withdraw (no refund) between
Jul 09, 2024 to Sep 28, 2024
Section Title
Institutional Food Service
Type
OntarioLearn
Dates
Jul 02, 2024 to Aug 20, 2024
Instruction Method
Registration
Fee
Domestic Student non-credit $406.51
Credit Value
3 credits
Withdraw with Refund (less $20 holdback) before
Jul 09, 2024
Transfer before
Jul 17, 2024
Withdraw (no refund) between
Jul 09, 2024 to Aug 10, 2024
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