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COOK 108

This course is designed the help the student develop an understanding of basic kitchen management concepts.  Classical and modern culinary terminology, culinary language, international cooking terminology and the history of culinary/feasting patterns and the development of the modern lodging and food service industry sectors.  Students will also become familiar with managing human resources, materials and supplies and with the applicable laws/regulations that cover the industry sector with a particular focus on the CFIA, Health Boards and the LCBO and the AGCO.  Learners will demonstrate and working knowledge for recipe yields and conversions and the use and development of standardized recipes.  Learner will demonstrate a basic working knowledge of practices relating to the purchasing and receiving of hard and perishable goods, stock rotations and preparation of requisitions and par stock levels.