This course will provide you with information on food history and introduce you to the environment of a professional kitchen. You will study flavour building techniques and how to make use of value added products in your cooking. Terminology and safe use of tools and equipment will also be studied. As part of your training, you are required to complete external certifications in Food Safe, WHMIS, and First Aid which will enhance your employment opportunities.
Kitchen Introduction provides the basic foundation of knowledge to prepare students for their learning as they continue through the rest of the program. This course is one of a series of courses which, when taken together, will help prepare you to write the first period AIT apprenticeship exam and/or complete the Culinary Arts Diploma Program.