Culinary Skills (CULS)
Culinary Management (CULM)

Courses

September 2019

• First Year - Semester One
• PROF2002 Career Preparation
• Students learn the most effective way to navigate a competitive job market and achieve successful employment through an introduction to job search skills, résumés, interview techniques, communication skills, portfolios and dress codes. This course also introduces concepts of workplace wellness and strategies for how to build and maintain a professional network.
• MATH2011 Culinary Math
• Students gain an understanding of the basic mathematic skills required in culinary applications such as scaling recipes, calculating costs, inventory and measurement, as well as basic MS Excel Software spreadsheet use.
• CULN1000 Culinary Techniques 1
• This course lays the foundation for students pursuing a career in culinary management. In this hands-on lab students will be involved in the preparation and presentation of the fundamentals of cooking essentials.
• CULN1001 Culinary Techniques a la Carte
• This course exposes students to experiential learning through the practical application of Culinary Techniques in a fully operational dining room and take-out style food service operation. Upon successful completion of this course the graduate will be prepared to accept an entry level position in a professional kitchen or continue their post-secondary studies in Culinary Management.
• FOOD1009 Food Theory 1
• Extensive knowledge is required to function efficiently in a food and beverage operation. This course provides a working knowledge of basic food theory and basic professional baking fundamentals in preparation for the practical application of culinary techniques.
• FOOD1007 Techniques of Baking 1
• The art of baking is an essential part of the development of a chef. In this class students practise a wide variety of baking techniques in a hands-on environment.

• First Year - Semester Two
• CULN1002 Culinary Techniques 2
• Building on the skills acquired in basic culinary techniques, students will continue to develop and refine abilities in a hands-on lab environment.
  Prerequisite: CULN 1000 or HOSP 1020
• CULN1003 Culinary Techniques a la Carte 2
• Students learn the practical application of culinary techniques in a fully operational dining room and a take-out style food-service enterprise.
  Prerequisite: CULN 1001 or HOSP 1040
• FOOD1012 Food Theory 2
• Building on the skills gained in Basic Food & Bake Theory and Practical courses, this course further develops the students’ knowledge of principles and practices relating to the production and presentation of food.
  Prerequisite: FOOD 1009 or HOSP 1021
• FOOD1011 Menu Planning
• Students practice planning, writing and costing for various types of menus from the sales, dietetic and cost points of view.
• FOOD1013 Techniques of Baking 2
• Building on the skills acquired in basic baking, students will continue to develop and refine abilities in a hands-on lab environment.
  Prerequisite: FOOD 1007 or HOSP 1019
• GNED General Education Elective
• General Education Courses

• Second Year - Semester Three
• HOSP2001 Catering and Event Planning
• This course introduces students to the challenging world of convention and meeting planning. Students take a realistic look at the workloads and the glamour of this industry. Students experience first-hand the time commitment required for the planning stages and delivery of an event.
• FOOD2008 Food & Beverage Practical 1
• Students supervise, prepare, serve and sell a variety of hot and cold appetizers, entrees and desserts in a fully operational 65 seat licensed dining room. Students will also be involved in all aspects of the operation of a prepared meal and dessert take-out enterprise.
  Prerequisite: ( FOOD 1013 or HOSP 1025 ) , ( CULN 1002 or HOSP 1026 ) , ( CULN 1003 or HOSP 1027 )
• MRKT2004 Marketing & Advertising
• Students develop an understanding of advertising and promotion, and the roles these play in hospitality and tourism.
• BUSI2013 Profit Management
• This course focuses on the principles and procedures involved in an effective system of food, beverage and labor controls for the hospitality industry. This course provides the fundamental research skills needed to gather information, develop processes and procedures, assess and evaluate the information and apply results to maintain efficient food, beverage, and labor cost controls. Topics include cost control procedures, food and beverage costing, labor cost analysis, pricing methods, internal controls, external influences, and inventory control methods.
• SUST2000 Sustainability in Food Service
• Today’s customer prioritizes wellness like never before; food service operations must respond with menus and options that maximize nutrition and offer ethically sourced, sustainable products while maintaining a strong “triple bottom line” that includes people, planet and profit.

• Second Year - Semester Four
• FOOD2010 Advanced Gastronomy
• Preparation and presentation of high quality, high end culinary items for à la carte, buffet and banquet kitchens such as charcuterie (including sausage making, pates and terrines), hors d’oeurves and canapés, whole animal breakdown, alternative starches and more.
  Prerequisite: FOOD 2008 or HOSP 2017
• ENTR2006 Food Service Entrepreneurship
• The appeal of owning a business and “being my own boss” has some serious appeal. However, opening a business is tough work, competition is stiff and effective planning is essential. In this course, students will build a plan for a food service business that will culminate in “Dragon’s Den” style pitches. *Note: students have the option to present privately to the instructor or publicly in front of the class.
• FOOD2009 Food and Beverage Practical 2
• Students manage, prepare, serve and sell a variety of hot and cold appetizers, entrees and desserts in a fully operational 65 seat licensed dining room. Students are also involved in all aspects of the operation of a prepared meal and dessert take-out enterprise.
  Prerequisite: ( FOOD 2008 or HOSP 1017 )
• HRPG2000 Principles of Supervision & HR
• Students are introduced to current concepts, practices and procedures of human resources management used in the hospitality industry
• HOSP1007 Wine & Beverage Appreciation
• Students gain an appreciation of wines, spirits and beer. The learner will explore wine making, grape varieties, pairing wine and beer with food, as well as wine, spirit and beer production service and sales.

*Courses subject to change.