Skip to content Skip to footer site map

COOK 107

Semester I

This course provides an overview of the operational guidelines for a professional food service operation in a variety of sub sections of the industry. It also assists students to explore the possible career paths within the various styles of operations in the industry. The course emphasizes the need for teamwork, communication strategies and the physical/mental/organizational demands of the professional kitchen. Students acquire the skills required to provide a safe, healthy and well-maintained kitchen environment using the principles of the Hazard Analysis of Critical Control Point System (HACCP).

Semester II

In this course students are introduced to environmental sustainability, cost control techniques and legal aspects of food operations. Students become familiar with managing human resources, materials and supplies and with the applicable laws/regulations that cover the industry sector such as the Canadian Food Inspection Agency (CFIA), Health Boards, and the Liquor Control Board of Ontario (LCBO) and the Alcohol and Gaming Commission of Ontario (AGCO).