• Theory of Food I HOSF 1030

    Our Theory of Food I course introduces you to the fundamental concepts, practices and terminology of the food service industry. Build a repertoire of theoretical culinary knowledge that complements and expands on your practical work in our HOSF 1210 (Culinary Foundations) course and our HOSF 1217 (Culinary Essentials) course. Explore ingredients, techniques and culinary applications. Through online discussions, collaboration assignments and in-class activities, engage in sensory evaluation and palate development, and practice group dynamics and interpersonal skills.

    Full-time Equivalent(s)

    HOSF 1029

    Contact Information

    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.