Kitchen Basics (FSCR 0635)

This course provides students with the support and opportunity to recognize and develop the knowledge and skills to set up their work stations and maintain a well-organized kitchen throughout the work day. Students develop an awareness of the professional kitchen environment and the importance of being alert and responding quickly to the pace set in a professional kitchen.

In this course students are given instruction in proper procedures for receiving and storing food, using knives, tools and small equipment safely, and portioning and measuring accurately. Students will identify and recognize quality traits in common vegetables, herbs and spices. The importance of organic products, seasonal cooking and "buying local" are emphasized. Students regularly practise recycling procedures.

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

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

CRN Fee Campus - Room Day(s) Time Date Instructor
DTN  - Rm. 400
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,

0800 - 1359
to 28-Nov-2019
Workman, Doug

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