HMG40300 - Kitchen Systems Management: Production and Purchasing

(3 units)

This course is designed to introduce students to the roles and standard operating procedures used for kitchen operations in hospitality settings. Emphasis is placed on food service operations, basic purchasing procedures, kitchen and dining equipment, product identification and guest service styles and standards used in various hospitality operations. In addition to the classroom instruction, students are required to get real-world experience through a practicum in an approved organizational setting for 80- 160 hours. However, if a student is unable to secure a practicum site, another option such as a project will be made available to them to ensure they meet the course requirements through an applied project designed with the instructor. (International students need to meet their international student advisor for details).