My Guiding Principles for Hospitality Students

Welcome Intro Kitchen Management Two Winter 2024 07.01.2024 3:51 ↓

This is a welcome and brief intro to the course this semester

Week Fourteen Intro 19.04.2023 6:24 ↓

This podcast introduces module 14 of the course. It discusses the art of negotiation.

Week Thirteen Intro 09.04.2023 5:23 ↓

Introduction to Week Thirteen learning. Storage principles and waste management.

Week Twelve Intro to Receiving and Storing for The Hospitality Industry 01.04.2023 5:37 ↓

This podcast is an introduction to proper receiving and storage practices.

Week Eleven Intro to Kitchen Management Purchasing 25.03.2023 5:47 ↓

This podcast introduces the learning for Module Eleven, the purchase order.

Week Ten Kitchen Management Introduction 18.03.2023 5:18 ↓

This podcast introduces the learning in Week Ten. The product specification sheet and its role in the procurement plan.

Module Eight Introduction to Procurement for Hospitality 04.03.2023 6:05 ↓

This podcast introduces the topic of procurement for the Hospitality Industry. 

Module Seven Decision Making Process Kitchen Management Two 18.02.2023 4:51 ↓

In this podcast we introduce module seven and the decision making process.

Module 6 Into to Leadership in the Hospitality Industry 10.02.2023 3:59 ↓

This podcast is an introduction to management and leadership in the hospitality industry.

Kitchen Management Two Module Five 04.02.2023 6:43 ↓

In this podcast, we introduce Module Five of the course. The module focuses on the workplace safety program WHMIS and why it is so important for food service workers to know about workplace safety when working with or around dangerous substances. 

Module Four Food Safety Plan Intro 28.01.2023 5:58 ↓

In this podcast, we introduce the importance of a food safety plan for food service operators. We discuss what topics will be covered in module four.

Module Three Food Safety Practices and HACCP Introduction 22.01.2023 4:55 ↓

In this module we introduce the learning for module three concerning food safety practices and HACCP principles.

Kitchen Management Module 2 15.01.2023 6:01 ↓

The second module of Kitchen Management. An introduction to the concepts and learning in module two which focuses on advanced menu planning. 

WHMIS and Workplace Safety In Canada Introduction Week Five 02.02.2022 4:45 ↓

This is the introduction to Week Five

Kitchen Management Two Introduction 10.09.2020 4:31 ↓

This podcast is a welcome introduction to the Kitchen Management Two course COOK 410

Centennial College Land Acknowledgement 01.08.2020 1:00 ↓

This is the official Centennial College Land Acknowledgement honouring the treaty lands and territory of the Mississaugas of the Credit First Nation.

This is a test podcast 05.04.2020 0:32 ↓

This is a sample podcast explaining how to create and publish a podcast.

WIL Team Intro 02.04.2020 2:18 ↓

Introduction to the WIL eCentennial Trainer's course shell

Term Assignments Intro 28.03.2020 2:52 ↓

Student this is an introduction to the term assignment folder and the learning activities needed to be completed.

How To Navigate Week Ten Module Online 19.03.2020 7:24 ↓

Thispodcast helps students naviagate the learning evnvironment online in Week Ten

Kitchen Management Welcome Back to Online Classes Week Ten 19.03.2020 6:44 ↓

This podcast is an introduction to Week Ten and how students can succeed during their online lessons each week.

Canadian Food Studies Week 9 18.03.2020 7:31 ↓

Intro to Week Nine and Canadian Beer

Message to Students 17.03.2020 4:56 ↓

Information required as of March 16th 2020 from your faculty and teachers

Returning to Classes Communication 16.03.2020 4:36 ↓

A follow up to college communications as of March 16th 2020. 

Canadian Food Studies News Feed Two 24.11.2019 4:00 ↓

Introduction to the learning in this module