Culinary Skills - Chef Training

In this practical lab course, students develop foundational culinary techniques in a production kitchen. Students demonstrate the ability to plan, prepare, and present menu items. Students learn to follow technical instructions, develop knife skills, and practice classical cooking methods and techniques in food preparation.

This course introduces students to the theories, science, and foods involved in the fundamentals of classical French cuisine and culinary techniques as they pertain to the professional modern food service industry. Students learn cooking methods and the wide range of ingredients used in the operation of a professional kitchen and the foundational principles of bakeshop production.

This course provides students with an introduction to the theory, science, and application of fundamentals techniques in the professional bakeshop. Students apply the knowledge of how various ingredients interact and develop the skills required to prepare yeast products, quick bread, pies, pastries, cookies, custards, and sweet/savory fillings.

This course is designed to help students apply a wide variety of techniques required to solve problems and make decisions in the culinary industry. Students apply knowledge of weights and measures, fractions, decimals, and percentages and use specialized costing techniques to make profitable decisions. Students learn about yield analysis, food cost percentages, and inventory management mechanisms.

This course provides an overview of the operational guidelines for a professional food service operation in a variety of sub sections of the industry. It also assists students to explore the possible career paths within the various styles of operations in the industry. The course emphasizes the need for teamwork, communication strategies and the physical/mental/organizational demands of the professional kitchen. Students acquire the skills required to provide a safe, healthy and well-maintained kitchen environment using the principles of the Hazard Analysis of Critical Control Point System (HACCP)

This course builds upon the theories and science involved in the fundamentals of classical and modern food cookery as it pertains to the professional kitchen. Students demonstrate a working knowledge of food theory and how it is applied in culinary labs. The science of sauces and sauce making, both classical and modern, comprehensive meat, poultry, seafood fabrication, and vegetable theory are the focus of this course.

This course focuses on the development of skills and professional confidence in the preparation and delivery of menu courses served to the public. Students apply foundational and intermediate preparation methods including the selection and use of appropriate cooking/baking techniques, ingredients, mise en place, and garnishes. Working in a modern brigade system, students develop practical team and interpersonal skills. Students perform a wide range of cooking techniques in the operation of lunch service in the college dining room.

This course provides students with an introduction to food and beverage service in our student-operated restaurant, Essence. This course will focus on dining room preparation, service skills, and customer relations. Students will learn skills through hands-on experience and develop competency and proficiency in a professional food service environment.

In this course, students develop communication skills focusing on the interpersonal skills required in the workplace and the career search and resume writing skills necessary for securing and advancing in the culinary industry. Students engage in personal development activities such as mock interviews and simulation team meetings. Students explore the use of social media and technology skills for marketing communication.

In this course students develop and create menus for a variety of food services operations and explore the critical importance of the menu in the food services industry. Students research customer needs and price points and use marketing information, and trend analysis to develop menus. The course examines the importance of the concept of menu as a marketing mechanism, a cost control tool and a critical communication device.

In this course students are introduced to environmental sustainability, cost control techniques and legal aspects of food operations. Students become familiar with managing human resources, materials and supplies and with the applicable laws/regulations that cover the industry sector such as the Canadian Food Inspection Agency (CFIA), Health Boards, and the Liquor Control Board of Ontario (LCBO) and the Alcohol and Gaming Commission of Ontario (AGCO).