African Cooking HOSF 9501

On Campus

Our African Cooking course introduces you to regional dishes and culinary traditions from west Africa, South Africa, Nigeria, Ethiopia, Kenya, north Africa and more. Learn to make jollof rice, injera, pastilla, biltong, couscous, chermoula, ugali, peri-peri sauce and much more. Consider how history has shaped the cuisine of Africa as you work with unique spice blends, vibrant sauces, and a variety of meats and vegetables in a range of different dishes.

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.

Prerequisites

You must have completed our HOSF 9088 Culinary Arts 1 course or our HOSF 9473 Culinary Arts 1 (Online) course. (An approved equivalent is also acceptable.)

Hours and Fees

Hours

24

Fee

$471, includes food used in class

Course Sections

There are no classes currently scheduled for this course; however, check back often to see if we have developed additional schedules for the upcoming term. If you would like to receive an email update when the fall term (September to December) begins and when the 2023–24 academic year (September 2023 to August 2024) becomes available and open for registration, complete our notification sign-up form.
Contact:
Centre for Hospitality and Culinary Arts
Phone:
Location(s):

Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.