Theory of Food I HOSF 1030 Email to a Friend Through our Theory of Food I course, learn the theory necessary for the practical cooking of stocks, soups, sauces, eggs, breakfasts, short order meals and farinaceous and vegetable cookery. Learn about the basic ingredients in cooking: what they are and how and why they function as they do in the cooking process. Full-time Equivalent(s) HOSF 1029 Contact Information 416-415-5000, ext. 2517 firstname.lastname@example.org Course Section(s) Available CRN: S83418 Date(s) Day(s) Time Building Room 11 May 2017 – 10 Aug 2017 Th 6:30 – 9:30 p.m. SJB TBA Hours: 42 Fee: $358 CRN is Closed 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.