Theory of Food II HOSF 1100 Email to a Friend 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. Prerequisite(s) You must have completed our HOSF 1030 Theory of Food I course or an approved equivalent. Full-time Equivalent(s) HOSF 1031 Contact Information 416-415-5000, ext. 2517 email@example.com Web registration is temporarily unavailable due to a scheduled upgrade starting Friday, June 30, 2017, at 3:30 p.m. We apologize for the inconvenience. Please check back at a later time. Course Section(s) Available CRN: F16299 Date(s) Day(s) Time Building Room 14 Sep 2017 – 14 Dec 2017 Th 6:30 – 9:30 p.m. SJB TBA Hours: 42 Fee: $364 Register Now CRN: W52655 Date(s) Day(s) Time Building Room 11 Jan 2018 – 12 Apr 2018 Th 6:30 – 9:30 p.m. SJB TBA Hours: 42 Fee: $364 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.