Culinary Arts Certificate

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Comments about Culinary Arts Certificate - At the institution - Prince George - British Columbia

  • Practical experience
    There is both lab work and practical experience associated with this program.
  • Academic Title
    Culinary Arts Certificate
  • Course description
    Each of the program’s three levels (outlined below) provides theory, lab work, and practical experience. You must pass each level before proceeding to the next.

    Level 1: Basic (COOK 151)

    This level teaches the fundamentals of

        * Basic food preparation
        * Sanitation
        * Portion control
        * Waste prevention
        * Recipe conversion and weights
        * Using a positive professional manner towards guests, employers, and fellow workers

    Level 2: Advanced (COOK 152)

    Building on the skills you acquired in Level 1, Level 2 covers more advanced skills in food preparation, butchery, pastry, and preparation. It also features in-depth study of menu planning, kitchen management, and food chemistry. As well, this level introduces luncheon restaurant service, and themed buffet planning/production/service.

    Level 3: Specialty (COOK 153)

    In Level 3, you’ll gain experience in cooking and serving à la carte for fine dining from all stations in our modern restaurant and kitchen. Topics include

        * Planning and costing menus
        * Buffet preparation
        * Participating in formal catering
        * Kitchen management

    This level also includes a two-week practicum. After graduating, you’ll be prepared for work or an apprenticeship in hotels, restaurants, flight kitchens, hospitals, cruise ships, camps, and other areas related to food service.

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