Kitchen Theory & Operation

Course description

Students gain an understanding of the basics of food preparation, equipment safety, sanitation, hygiene, and the overall operation of a commercial kitchen. Students develop essential skills, knowledge, and professional attitudes required to work as part of a hospitality team in or around the kitchen and front of the house.

Learning Outcomes:

• provide a safe and healthy dietary environment.
• understand government regulations relating to food safety and alcohol service
• gain a provincial food handler certification
• gain a provincial smart serve certification
• comply with and practice safe work habits, identify safety hazards, employ preventative safety measures

For more information, please contact Continuing Education