Learning Objectives: Provide participants a full overview of the classical fundamentals of cooking in order to prepare them to write the Read Seal Exam. This would include food safety & sanitation, food nutrition, stocks & sauces, butchery, vegetable production, large & small quality cooking, culinary tools & food & labour costing.
For more information please follow this link: http://www.odlc.utoronto.ca/hr/redseal
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