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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 commerical kitchen. Students will develop basic cooking skills as well as learn the necessary safety and sanitation considerations that are key to a professional kitchen. In teams, students will have an opportunity to create menus that are both aesthetically pleasing as well as profitable and deliver on those menus in a public setting.


  • C in one of Provinical English 12, ENG 060, ENG 096, ENG 098 or ESL 090; or assessment.
  • Completion of Pre-Calculus 11 or Principles of Math 11; or C in one of Foundation of Math 11, Application of Math 11, or MAT 033; or assessment.
  • Foodsafe Level 1

For more information visit our timetable

For information about transferability: