• Theory of Food II HOSF 1100

    Further build on the repertoire of theoretical culinary knowledge that you acquired in our HOSF 1030 Theory of Food I course. Through our Theory of Food II course, complement and expand on your practical work in our HOSF 1218 Culinary Principles course and our HOSF 1219 Culinary Concepts course. Explore additional ingredients, techniques and culinary applications. Gain an introduction to industry standards, philosophies and practices pertaining to sustainability, nutrition, diversity, menu planning, innovation and quality of food. Through online discussions, collaboration assignments and in-class activities, practice industry standards for communication and interpersonal skills.


    You must have completed our HOSF 1030 Theory of Food I course or an approved equivalent.

    Full-time Equivalent(s)

    HOSF 1031

    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.