Culinary Concepts HOSF 1219

On Campus

Our Culinary Concepts course is a continuation of our Culinary Principles course. This culinary course helps you prepare for employment in today’s food service industry. Learn to write work plans, to use culinary techniques and basic preparation methods, to cook in a timely manner and to present and taste food products. Develop your fundamental culinary skills through a series of three-hour demonstrations (where you take notes to prepare a work plan for your skills execution) and a four-hour culinary lab (where you implement your work plan to recreate the professor’s demonstration). Participation in both the demonstration and the lab is critical and evaluated.

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 1218 Culinary Principles course. (An approved equivalent is also acceptable.)

Additional Information

Disclaimer: Continuing Education courses do not have a intersession (reading) week.

Full Time Equivalent

CMDI 1205
HOSF 1205

Hours

49

Fee

$890.47, includes food used in class
There are no classes currently scheduled for this course; however, check back to see if we have developed additional schedules for the upcoming term.
If you would like to receive an email update for the future 2025–26 academic year, complete our notification sign-up form. You will also receive reminders when each academic term starts, beginning with Fall 2024.
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.