Cheese Service and Management HOSF 9346

On Campus

Our Cheese Service and Management course recognizes that, in the hospitality industry, cheese can be a rewarding (but expensive) way to impress a guest. Learn how to make the cheese course successful – financially, experientially, and in terms of guest satisfaction. Consider sales, presentation styles, pairings, and costs.

Note(s)

Be sure to read our Food Handling in Culinary Labs policy before you register.

Prerequisites

You must have completed the other compulsory requirements in our Professional Cheesemonger Program.

Hours

21

Fee

$354.21, includes materials used in class
CRN:
S90337
On Campus
Date(s):
–
Day(s):
W
Time:
6:30 – 10 p.m.
Location(s):
SJB (Room TBA)
Hours:
21
Fee:
$354.21, includes materials used in class
Note:
There will be no class on June 23rd.
Register Now
Contact Information
Centre for Hospitality and Culinary Arts
Phone:
416-415-5000, ext. 2517
Office(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.