Post Secondary

Breaks down the key health, safety and business components of food service. Learners will apply health and safety standards to fictional and real-life situations. Learners will explore various kitchen equipment and learn to analyze and plan for related health and safety concerns. Quality of service and product, preparation techniques and standards will be demonstrated.

Prerequisite: 10-109-119 PRINCIPLES OF HOSPITALITY.

Availability & Registration

We offer the following class sections for this course (10-109-128). View more class specific details and registration information by selecting a class number.

Found In These Programs