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THM-275 Food Fundamentals and Service

3 credits

This course is designed to expose students to the inner workings of a commercial kitchen. Students will learn critical sanitation and safety guidelines as well as essential operating procedures commonly found in commercial food production and service. Additionally, they will develop basic food preparation, cooking and plate presentation skills that are key to effectively function in a professional kitchen. In teams, students will have an opportunity to prepare menus that are both, aesthetically pleasing and profitable, and also serve those in a shared setting.


  • C in one of English Studies 12, Provincial English 12, English First Peoples 12, NIC ENG 060, ENG 096, or ENG 098; or C+ in ESL 092 and ESL 095; or English Assessment.
  • C in Foundations of Math 11, Applications of Math 11 or MAT-053; or Completion of Pre-Calculus 11 or Principles of Math 11; or Math Assessment.
  • Foodsafe Level 1

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For information about transferability: