Food Production Principles (HOSP 2310)

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

This course is part of the full-time Hospitality Management Diploma Program
Course code: HOSP 2310
Credits: 3.0
Length: 45.0 hours
Course outline: view http://www.mtexeter.com/vccphp/courseoutline?subject=HOSP&number=2310
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