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Food Production Principles (HOSP 2310)

This course prepares students to manage and work in kitchens preparing food in a safe, efficient and cost-effective manner. Students are introduced to the principles of cooking based on French techniques.

 course outline


* Note: The CRNs listed below could be restricted to specific program areas.

CRN Fee Campus - Room Day(s) Time Date Instructor
73696 TBATo Be Assigned
DTN - Rm. 420
WM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1459
13-Dec-2017
Groot, James
73701 TBATo Be Assigned
DTN - Rm. 420
WM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1459
13-Dec-2017
Groot, James
73705 TBATo Be Assigned
DTN - Rm. 420
WM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1459
13-Dec-2017
Groot, James
73709 TBATo Be Assigned
DTN - Rm. 420
WM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1459
13-Dec-2017
Groot, James

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