Culinary Principles HOSF 1218 Email to a Friend Our Culinary Principles course is a continuation of our HOSF 1217 Culinary Essentials 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 1217 Culinary Essentials course. (An approved equivalent is also acceptable.) Full-time Equivalent(s) HOSF 1204, CMDI 1204 Contact Information 416-415-5000, ext. 2517 firstname.lastname@example.org Course Section(s) Available CRN: W52427 Date(s) Day(s) Time Building Room 16 Jan 2019 – 27 Feb 2019 W 6:30 – 9:30 p.m. SJB TBA and 17 Jan 2019 – 28 Feb 2019 Th 6:15 – 10:15 p.m. SJB TBA Hours: 49 Fee: $702 (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.