Culinary Concepts HOSF 1219 Email to a Friend Our Culinary Concepts course is a continuation of our HOSF 1218 Culinary Principles course. This culinary course helps you prepare for employment in today’s food service industry. Learn to write work plans, to use culinary techniques and basic preparation methods, to cook in a timely manner and to present and taste food products. Develop 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). Participation in both the demonstration and the lab are critical and evaluated. Note(s) Course Essentials: 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. (An approved equivalent is also acceptable.) Full-time Equivalent(s) HOSF 1205, CMDI 1205 Contact Information 416-415-5000, ext. 2517 firstname.lastname@example.org Course Section(s) Available CRN: W53516 Date(s) Day(s) Time Building Room 04 Mar 2020 – 15 Apr 2020 W 8 – 11 a.m. SJB TBA and 05 Mar 2020 – 16 Apr 2020 Th 8 a.m. – 12 p.m. SJB TBA Hours: 49 Fee: $718 (includes food used in class) Join Wait List CRN: W53501 Date(s) Day(s) Time Building Room 04 Mar 2020 – 15 Apr 2020 W 1 – 4 p.m. SJB TBA and 05 Mar 2020 – 16 Apr 2020 Th 1 – 5 p.m. SJB TBA Hours: 49 Fee: $718 (includes food used in class) Join Wait List 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.