Culinary Concepts HOSF 1219 Email to a Friend Our Culinary Concepts course is a continuation of our HOSF 1218 (Culinary Principles) course. Prepare for successful employment in today’s food service industry by learning to write work plans, to perform culinary techniques and basic preparation methods, to cook in a timely manner and to present and taste food products. This course develops your fundamental culinary skills through a series of three-hour demonstrations (where you take notes to prepare a work plan for your skills execution) and a four-hour culinary lab (where you implement your work plan to recreate the professor’s demonstration). You are evaluated on your participation in both the demonstration and the lab. Note(s) You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class. Prerequisite(s) You must have completed our HOSF 1218 Culinary Principles course or an approved equivalent. Full-time Equivalent(s) HOSF 1205 Contact Information 416-415-5000, ext. 2517 firstname.lastname@example.org Web registration is temporarily unavailable due to a scheduled upgrade starting Friday, June 30, 2017, at 3:30 p.m. We apologize for the inconvenience. Please check back at a later time. Course Section(s) Available CRN: F17373 Date(s) Day(s) Time Building Room 31 Oct 2017 – 12 Dec 2017 Tu 6:30 – 9:30 p.m. SJB TBA and 01 Nov 2017 – 13 Dec 2017 W 6:15 – 10:15 p.m. SJB TBA Hours: 49 Fee: $757 (includes food used in class) Register Now CRN: W52832 Date(s) Day(s) Time Building Room 28 Feb 2018 – 11 Apr 2018 W 6:30 – 9:30 p.m. SJB TBA and 01 Mar 2018 – 12 Apr 2018 Th 6:15 – 10:15 p.m. SJB TBA Hours: 49 Fee: $757 (includes food used in class) Register Now Some courses require you to purchase a textbook. The cost of the textbook is not included in the course fee unless otherwise indicated. If there is a textbook assigned for this course, it will be listed on the bookstore website.