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 2025 - Apr 23 2025

Grande Prairie Campus

Room B201

Instructor

Closed: 15 of 15 spots filled

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A3

Tue from 14:30 to 16:20

Jan 6 2026 - Apr 23 2026

Grande Prairie Campus

Room B201

Instructor

TBA

Closed: 15 of 15 spots filled

Add to timetable add
AL1

Tue from 16:30 to 18:20

Jan 6 2025 - Apr 23 2025

Grande Prairie Campus

Room B201

Instructor

Closed: 15 of 15 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

TBA

Closed: 15 of 15 spots filled

Add to timetable add

Course Outlines

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