3 credits

This applied course will provide students with an opportunity to experience a dining room and commercial kitchen in operation. During this course students will learn about the managerial and service relationships required within a fine dining operation, in addition to fundamental food composition and properties, food products and preparation, and food safety and sanitation. (Food Safe Level I certification).

Prerequisite(s): Admission to the Tourism and Hospitality Management program or the Food and Beverage Certificate program

Offered in the following terms: 2010 Winter, 2011 Winter

For more information, timetabling or to register visit: NIC Connect