Our Culinary Concepts course is a continuation of our HOSF 1218 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.
You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class.
You must have completed our HOSF 1218 Culinary Principles course. (An approved equivalent is also acceptable.)
Disclaimer: Continuing Education courses do not have a reading (intersession) week.
Full Time Equivalent
Hours and Fees
- Contact Information
- Centre for Hospitality and Culinary Arts