The Cuisine 7 course is designed to provide students with higher level competences in the areas of food production, presentation and service. They will acquire the necessary knowledge to perform meal planning and food production in a la carte dining setting. In addition, they will be exposed to the preparation techniques and cooking styles of gastronomic cuisine.

Temps présentiel : 17.5 heures

Charge de travail étudiant : 32.5 heures

Méthode(s) d'évaluation : Examen final, Participation et assiduité