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Basic Food Prep Level 2 (FSCR 0645)

This course provides students with the support and opportunity to recognize and develop a set of cooking skills that build on the skills learned in Basic Food Prep 1.  Students will practise dry and moist heat cooking methods by preparing beef stock, hot sandwiches, stews and more complex salads, and will be introduced to breakfast cookery.  They will practise knife skills to continue developing proficiency and confidence in basic food preparation.  This course provides the opportunity and structure for student to increase daily productivity, multitasking and capacity to work independently.  Students will gain knowledge about healthy eating and cooking choices and will apply this knowledge to the preparation of meals.

Instructional strategies include, but are not limited to, lecture, classroom discussion, demonstrations, experiential learning and practice.

This course is part of the fulltime Food Service Careers (Adult Special Education) Program.



 course outline


CRN Fee Campus - Room Day(s) Time Date Instructor
72500 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 1359
05-Mar-2018
to 08-Mar-2018
Workman, Doug
72500 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 1359
09-Apr-2018
to 26-Apr-2018
Workman, Doug
72500 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 1359
04-Jun-2018
to 07-Jun-2018
Workman, Doug

To register for this course, check the information for your program: