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Food, Theory and Practice | Dual Credit Program | Seneca Students

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Food, Theory and Practice

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This course provides students with an introduction to the techniques, basic culinary skills and preparation that are required in a professional kitchen. Students develop terminology, hands-on skills and knowledge of product standards. 

College Course
(Ministry Code) 		 HSP203 NDC (TKJ4T)
Start/End Dates July 6, 2026 to June 27, 2026
Class Day/Time Monday and Wednesday from 9:50 a.m. to 3:15 p.m.
Location/delivery Newnham Campus in-person
School Board Partnerships DPCDSB, PDSB, TCDSB, TDSB, YCDSB, YRDSB
Specialist High Skills Major (SHSM) Sectors Health and Wellness, Hospitality and Tourism
Course Outline  Food, Theory and Practice 
Pathways to the full-time Seneca programs

 

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