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HP 2320 - Culinary Arts

Course Description

Help with Course Description HP 2320 - Culinary Arts 3 (2-0-2) UT
Description: 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.

Prerequisite:
  • Complete the following:
    • HP2210 - Introduction to Hospitality and Tourism (3)
    • HP2310 - Food and Beverage Operations (3)
Time: 15 Weeks, 60 Hours

Timetable for HP2320

Code Sec Dates Instructor Room Days Time Cost Add to Timetable
HP2320
Section A3 is open for registration.

Limit: 15 | Enroled: 0 | Waitlisted: 0 | Reserved: 15

Section A3 has 15 seats available at this time. All 15 seats are reserved for Department ADM.
Waitlisted A3 		Jan 6, 2026 to Apr 23, 2026
On-Campus (Attend On-Campus, In-Person) 		TBA B201 T 14:30-16:20 $602.97
Add to your timetable
HP2320
Section AL1 is open for registration.

Limit: 15 | Enroled: 0 | Waitlisted: 0 | Reserved: 15

Section AL1 has 15 seats available at this time. All 15 seats are reserved for Department ADM.
Waitlisted AL1 		Jan 6, 2026 to Apr 23, 2026
On-Campus (Attend On-Campus, In-Person) 		TBA B201 T 16:30-18:20  
Add to your timetable