Culinary Foundations HOSF 1210 Email to a Friend Our Culinary Foundations 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. Full-time Equivalent(s) HOSF 1202, HOSF 1247, CMDI 1202 Contact Information 416-415-5000, ext. 2517 email@example.com Course Section(s) Available CRN: F16163 Date(s) Day(s) Time Building Room 11 Sep 2018 – 23 Oct 2018 Tu 6:30 – 9:30 p.m. SJB A254 and 12 Sep 2018 – 24 Oct 2018 W 6:15 – 10:15 p.m. SJB TBA Hours: 49 Fee: $517 (includes food used in class) CRN is Closed CRN: W52426 Date(s) Day(s) Time Building Room 15 Jan 2019 – 26 Feb 2019 Tu 6:30 – 9:30 p.m. SJB A254 and 16 Jan 2019 – 27 Feb 2019 W 6:15 – 10:15 p.m. SJB TBA Hours: 49 Fee: $517 (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.