Normative Hours are the number of hours usually required to complete the learning objectives of a course and represent the relative value of a course in a program of study. Normative hours may vary from the actual hours of instruction. Hours listed below are normative hours.

Course #	Course Name	Hours
FOD2110	FOOD I - THEORY	80.0
FOD2111	FOOD DEMONSTRATION AND APPLICATIONS	80.0
FOD2119	INTRODUCTION TO PASTRY	48.0
FOD2117	QUANTITY FOOD PRODUCTION	64.0
HOS2131	MENU PLANNING	48.0
HOS2211	FOOD, BEVERAGE AND LABOUR CONTROL	64.0
HOS5026	WINE APPRECIATION - INTRODUCTION	30.0

Electives: Choose 3		Hours
FOD2243	PLATED DESSERTS	48.0
FOD5004	REGIONAL ITALIAN COOKING	24.0
FOD5105	REGIONAL FRENCH COOKING	24.0
FOD5403	REGIONAL ASIAN COOKING	24.0
FOD5404	PORTS OF THE WORLD	24.0
FOD5405	ISLANDS OF THE CARIBBEAN	24.0
HLT6806	NUTRITION	48.0

 
Prerequisites and Co-requisites
Life skills and work experience may be substituted for prerequisites and/or co-requisites when not pursuing a certificate and/or diploma. For additional information, please contact the Program Coordinator.