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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
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
Institutional Food Service
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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