|Introduction||Introduction and expectations, job and role descriptions, daily checklist of responsibilities, safety and sanitation, WHMIS, equipment, terminology, nutrition|
|Technical Skills||Prepare and present a variety of foods in different food service environment, contribute to maintenance of a healthy, safe, well-cared kitchen environment, apply fundamental nutritional practices, develop kitchen management techniques|
|Outcomes||Complete exercises and assignments, demonstrate ability to follow instructions and recipes, demonstrate safe and efficient knife handling, operate equipment safely and proper cleaning and sanitation|
|Placement||Complete hours according to Ontario of College of Trades apprenticeship guidelines|
For more information or to register contact Ken: firstname.lastname@example.org or 647-930-9518, x 312.