2026 Winter Semester HP2320/Lab/AL1 - Culinary Arts | Credits 0.00 Students will learn culinary and kitchen practices while gaining a more thorough understanding of restaurant and hotel food operations. Culinary topics of study include food safety, stocks and soups, sauces, main dishes, appetizers, sides, and desserts. Students will study menu planning and costing; perform culinary research; and plan, cost, and prepare a 4-course dinner. Overall, the focus will be on excellent culinary standards and operations. Students must have completed Food Safe, Basic First Aid, and WHMIS certifications prior to working in the kitchen. Prerequisites: HP2210 and HP2310

Delivery Type	On-Campus (Attend On-Campus, In-Person)
Registration Type	Credit
Fees	N/A
Instructors	Bateman, Sarah Anne
Duration	1/6/2026 - 4/23/2026
Schedule	Tue  4:30 PM - 6:20 PM;  GP, GP Campus, Room B201
Corequisites	HP2320 / Lecture
Credit Types	No Grade
Class	8 Seats | 2 Remaining
	Open (Target Met)