|
Semester 1 |
학점 |
Nutritional Cuisine Theory |
1 | |
Gardemanger Skills and Techniques |
2 | |
Food Service/Sanitation Safety |
1 | |
Contemporary Culinary Skills and Techniques |
4 | |
Contemporary Baking and Pastry Arts, Theory and Practical 1 |
6 | |
Culinary Knowledge 1 |
2 | |
Nutritional Cuisine Practical |
2 | |
Introduction to Software Applications |
2 | |
Traineeship Skills and Preparation |
1 | |
College Writing Skills |
3 | |
Humanities |
3 | |
Mathematics (if required) |
| |
|
|
Semester 2 |
학점 |
Basic Dining Room (à la carte Cuisine) |
2 |
Evolution of Food |
1 |
Contemporary Culinary Skills and Techniques 2 |
4 |
Culinary Knowledge 2 |
2 |
Industry Traineeship - Hotel Kitchen Operations |
6 |
Profit Concepts |
2 |
General Education |
3 |
Semester 3 |
학점 |
Menu Planning and Design |
2 |
Contemporary Fish and Seafood Cooking |
2 |
Contemporary Charcuterie |
4 |
Advanced Dining Room |
6 |
Discovering the World of Wine |
2 |
General Education |
3 |
Semester 4 |
학점 |
Industry Traineeship - Restaurant Kitchen Operations |
6 |
Patisserie Production Management |
5 |
The Chef's Table |
2 |
Emerging Trends in Canadian Cuisine |
2 |
Practical Culinary Skills Proficiency Course |
3 |
Industry Seminar Series |
1 |
Planning for Culinary Profit |
3 |
Communications Project for Hospitality |
3 |
● 학교 연락처
Address:
Tel: (416) 675-5000 / Fax: (416) 675-2427
Email: enquiry@humber.ca
Homepage: http://www.humber.ca/