Description Students will learn culinary and kitchen practices while gaining a more thorough understanding of restaurant and hotel food operations. Culinary topics of study include food safety, stocks and soups, sauces, main dishes, appetizers, sides, and desserts. Students will study menu planning and costing; perform culinary research; and plan, cost, and prepare a 4-course dinner. Overall, the focus will be on excellent culinary standards and operations. Students must have completed Food Safe, Basic First Aid, and WHMIS certifications prior to working in the kitchen. Requisites Complete the following:HP2210 - Introduction to Hospitality and Tourism (3)HP2310 - Food and Beverage Operations (3) Course Timetable A3 Tue from 14:30 to 16:20 Jan 6 2026 - Apr 23 2026 Grande Prairie Campus Room B201 Instructor SBateman Open: 0 of 8 spots filled Add to timetable add AL1 Tue from 16:30 to 18:20 Jan 6 2026 - Apr 23 2026 Grande Prairie Campus Room B201 Instructor SBateman Open: 0 of 8 spots filled Add to timetable add Course Outlines Find out everything you need to know about your upcoming or past courses. Understand the learning outcomes, evaluation methods, delivery mode, and prerequisites. View all historical course outlines
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