To see all Topics and Sub-topics, use the sidebar Table of Contents (found in top left waffle).
Topic 1: Course Information
Topic 2: Safety and Sanitation/Cleanliness While Cooking
Q1: Open-Book Quiz Overview
Topic 3: WHMIS 2015 Key Elements
Topic 4: Injury Prevention and Treatment for Minor and Major Burns
Q2: Open-Book, Quiz #2 WHMIS/Injury
Topic 5: Canada's Food Guide
Topic 6: Macronutrients and Micronutrients
Q3: Open-Book, Quiz #3 Nutrients/Canada's Food Guide
Topic 7: Tools and Equipment
Topic 8: Measurement of Ingredients
Q4: Open-Book, Quiz #4 Getting Ready to Cook
Topic 9: Cooking Labs and Nutrition Analysis Assignment
Student Resources
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