FOD2132 – Culinary Fundamentals
Course Description
The ability to participate in industry-scaled food production is contingent on a knowledge of fundamental knife handling skills, culinary techniques and safe handling procedures. Students learn to apply basic culinary skills to prepare large quantities of food. Emphasis is on perfecting basic cutting skills, cooking methods and recipe assembly. Sanitation and safety are applied in all hands-on food preparation activities and assessments.
Course selection points to consider: This course is lab based i.e. delivered in the kitchen. 80% of the final mark is based on practical assessments. Attendance and participation are crucial elements of success. Students MUST attend at least 75% of class time to earn this credit.
Course Details
| Spring Section | |
| Semester: | Spring |
| Campus: | Ottawa |
| Start Date: | Week of May 6th |
| End Date: | Week of June 17th |
| Link Code: | TKU4T |
| Number of Weeks: | 7 |
| Hours per Week: | 6 |
| Delivery Type: | Congregated |
| Associated College Program: | |
| Associated Area of Interest: | Hospitality and Tourism |
Students should be prepared to demonstrate their learning by:
| submitting multiple written assignments | |
| delivering presentations | |
| X | participating in group-based activities |
| X | completing hands-on learning |
| X | learning in a fast-paced environment |
| completing online work | |
| X | performing highly-specialized tasks |
| using industry software tools | |
| completing quizzes or tests |
Please note: Every attempt is made to ensure the accuracy of the information on this webpage. The College reserves the right to modify or cancel any course, program, or timetable at any time.