Culinary Skills
Culinary Management

Courses

• First Year - Semester One
• PROF1026 Career Preparation
• Students learn the most effective way to search for fulfilling employment. Using expert advice from professionals, students are introduced to job search skills, résumés, application and interview techniques, portfolios and dress codes.

• MATH1049 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.

• CULN1005 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.

• CULN1007 Culinary Techniques a la Carte 1
• 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.
• FOOD1017 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.

• CULN1004 Orientation and Safety Training
• In preparation for their hands-on learning experiences in the Loyalist kitchen and Resto 213, students receive certification in Safe Food Handling, Smart Serve and First Aid. Additionally, they receive training on the standard operating procedures of various pieces of kitchen equipment, basic knife skills, front of house service, conflict resolution and workplace wellness.
• FOOD1016 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 or CULN 1005
• 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 or CULN 1007
• 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 FOOD 1017
• 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 or FOOD 1016
• 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.
• CULN2000 Culinary Business 1
• Students are introduced to current concepts, practices and procedures of human resource management used in the hospitality industry. Additionally, today’s employees and customers alike prioritize 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.
• FOOD2011 Food & Beverage Practical 1
• Students supervise, prepare, serve and sell a variety of hot and cold appetizers, entrées and desserts in a fully operational 65-seat licensed dining room.

  Prerequisite: FOOD 1013, CULN 1002

• 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.
• GNED General Education Elective
• General Education Courses

• 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 or FOOD 2011
• CULN2001 Culinary Business 2
• 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 basic business and marketing plan for a food service operation that will culminate in “Dragons' Den” style pitches. *Note: students have the option to present privately to the instructor or publicly in front of the class.
• FOOD2012 Food and Beverage Practical 2
• Building on the skills acquired in Food and Beverage 1, students supervise, prepare, serve and sell a variety of hot and cold appetizers, entrées and desserts in a fully operational 65-seat licensed dining room.

  Prerequisite: FOOD 2011

• 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.
• GNED General Education Elective
• General Education Courses

*Courses subject to change.