Description
Description
:Gestion de la production des repas destinés aux différentes collectivités. Élaboration de menus selon la clientèle, les contraintes administratives et thérapeutiques. Production et élaboration de recettes standardisées. Notions d'hygiène et de salubrité dans le contexte de production pour une collectivité.Volet: Laboratoire
Posting limited to:
Professeur à temps-partiel régulier / Regular Part-Time ProfessorDate Posted (YYYY/MM/DD):
2026/06/02Applications must be received BEFORE (YYYY/MM/DD):
2026/07/03Expected Enrolment:
20Approval date:
2026/06/02Number of credits:
1.5Work Hours:
39Hourly Rate:
Théorie appliquée / Applied Theory: $ )The academic year starts on September 1 and ends on August 31.
These rates do not included vacation pay nor statutory pay.
These rates will...
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