In this course the student will learn to prepare a variety of traditional breakfast dishes, as well as produce fermented and unfermented dairy products. Students will study commonly served hot and cold breakfast beverages.
This course is one of the series of courses which, when taken together, will prepare the student to write the first period apprenticeship exam and/or complete the Professional Cooking Certificate Program. It is also one of a series of courses needed to progress on to the second year Culinary Arts Diploma Program.