Course description
This practical learning lab provides the opportunity to practice and develop the fundamental skills, methods of cookery and presentation of dishes suitable for a variety of food service settings. The students will have many opportunities to practice knife handling and familiarize themselves with basic kitchen equipment. Students will learn safety, sanitation and hygiene in food preparation areas.
Course details
Credit transfer
Have you taken this course or an equivalent course? Contact the Credit Transfer Office.
Registration dates
Not all courses are offered each term.
Spring 2026 registration is open.Fall 2026 registration opens June 29, 2026.
Delivery options
In person: classes held in person on a campus/site in a classroom/lab/shop/studio for the course duration
Online - Asynchronous: 100% online delivery, no scheduled day or time course requirements with the instructor, assigned due dates
Online - Synchronous: 100% online delivery, scheduled day and time course requirements with the instructor, assigned due dates
Hybrid: any combination of in person, timetabled, on campus, online, and hyflex delivery