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PCA-301 Occuptnl Skills & Ind Standards Adv

6 credits

In this course students will continue to expand on essential culinary, workplace and industry knowledge through practice and review. Students will refine their culinary techniques, hone skills specific to menu planning, specialty diets, â la carte menus, regional and modern culinary trends, and methods of preserving food through to food service operations and managing product supply. Applied learning also encompasses planning and developing a food safety plan, coordinating access to products, managing food costs, assessing staffing requirements, all while being an instrumental member of the culinary team.


  • Admission into Culinary Business Operations Advanced Diploma program

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For information about transferability: