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Level 1
Course details
Co-op and Career Preparation
CEPR1020
- Hours: 14
- Credits: 1
- Pre-Requisites:
- CoRequisites:
Software Applications I
COMP1006
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Conestoga 101
CON0101
- Hours: 1
- Credits: 0
- Pre-Requisites:
- CoRequisites:
Applied Baking Techniques I
CUL1146
Through demonstration and lecture, basic culinary literacy, the elementary principles of food preparation, baking theory and other related theories will be introduced. This course provides the student with an understanding of accuracy, techniques, methodologies, and principals in order to support their growing practical skills. Basic theory and ingredient knowledge help the student understand why various techniques and formulas work which is critical in our ever changing industry.
- Hours: 84
- Credits: 5
- Pre-Requisites:
- CoRequisites:
Culinary Theory I
CUL1197
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Butchery
CUL1550
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Applied Culinary Techniques I
CUL1580
This practical learning lab provides the opportunity for the student to practice and develop the fundamental skills, methods of cookery and presentation of dishes suitable for a variety of food service settings.
The student will be instructed on all the fundamental cooking methods, terms and basic presentation of foods. The student will have ample opportunity to practice knife handling and familiarize themselves with basic kitchen equipment.
- Hours: 98
- Credits: 5
- Pre-Requisites:
- CoRequisites:
Hospitality Certifications: SmartServe & Food Handlers
OHS1390
- Hours: 7
- Credits: 1
- Pre-Requisites:
- CoRequisites:
Level 2
Course details
College Reading & Writing Skills
COMM1085
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Nutrition and Healthy Lifestyle
CUL1010
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Applied Culinary Techniques II
CUL1160
- Hours: 49
- Credits: 2
- Pre-Requisites: CUL1135 OR CUL1580 OR CUL1585 OR CUL1601
- CoRequisites:
A la Carte Cooking I
CUL1165
This course provides students the opportunity to apply their knowledge of basic culinary techniques in an operative foodservice context. Participants will experience the cyclical nature of professional restaurant operations while they practice and develop the necessary skills to meet the current demands of the culinary industry.
- Hours: 126
- Credits: 7
- Pre-Requisites: CUL1146 AND CUL1580 OR CUL1585
- CoRequisites:
Applied Baking Techniques II
CUL1170
- Hours: 49
- Credits: 2
- Pre-Requisites: CUL1145 OR CUL1146
- CoRequisites:
Culinary Theory II
CUL1205
- Hours: 28
- Credits: 2
- Pre-Requisites: CUL1195 OR CUL1197
- CoRequisites:
Restaurant Operations I
HOSP1095
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Food and Beverage Cost Control
MGMT1040
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Level 3
Course details
Co-op Work Term (Chef)
COOP1016
- Hours: 420
- Credits: 14
- Pre-Requisites: CDEV1020 OR CEPR1020
- CoRequisites:
Program outcomes
- Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
- Apply basic food and bake science to food preparation to create a desired end product.
- Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
- Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces and the responsible, efficient use of resources.
- Support the development of menu options that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required.
- Apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation.
- Apply basic knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
- Use technology, including contemporary kitchen equipment, for food production and promotion.
- Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
- Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.