Gen Ed - Take a 3 credit General Education elective course
Take all of the following Mandatory Courses:
- BAKE-1001 Basic Bake Practical I 3.50
- BAKE-1002 Bake Theory 1.00
- FDMG-1002 Basic Food Preparation - I 3.50
- FDMG-3012 Garde Manger Theory 2.00
- FDMG-1029 Food Theory 1 2.00
- SANI-1005 Sanitation, Safety & Nutrition 2.00
- FDMG-3023 Food Theory 2 2.00
- HOTL-1002 Purchasing-Culinary Professional 2.00
- FDMG-1030 Skills Development 0.50
- FDMG-3011 Garde Manger 3.50
- FDMG-1003 Basic Food Preparation 2 3.50
- FDMG-1017 Meat Theory 2.00
- HOSP-1004 Culinary Professions 2.00
- FDMG-1054 Menu Planning 2.00
- FDMG-1039 Dining for Professional Success 3.00
- BAKE-1004 Basic Bake Practical 2 3.50
- WRIT-1042 Reason & Writing 1-Tourism& Hospitality 3.00
- COMM-3041 Professional Communication for Tour/Hosp 3.00
Take all of the following Mandatory Courses:
- ACCT-1007 Basic Accounting 3.00
- MGMT-3012 Management Techniques 2.00
- FDMG-3021 Adv. Food Theory 3.00
- FDMG-1041 Cuisine a la Carte 3.50
- FDMG-5014 Chef's Table-The Big Night 4.00
- FDMG-5003 Food Facility Design 2.00
- HOTL-3004 Food Beverage & Labour Cost Control 3.00
- MKTG-1038 Marketing for Hospitality & Tourism 2.00
- FDMG-5012 Chef's Table-Portfolio 2.00
- FDMG-1055 Service Excellence 2.00
- BEVR-1005 Beers, Spirits History & Culture 3.00
- FDMG-3034 At the Stoves 3.00
- FDMG-3033 International Cuisine 2.00
- BAKE-5003 Bake Practical-Adv 2.00
- BEVR-1004 Wines of the World 3.00
Take the following Mandatory Course:
Gen Ed - Electives
- FDMG-3001 Externship I 4.80
Take 3 General Education Credits -
Normally taken in Year 1
ACCT-1007 - Basic Accounting
An introduction to accounting theory, utilizing an accounting software program. Students will learn to manage sales, accounts receivable, accounts payable, payroll, discounts and returns.
BAKE-1001 - Basic Bake Practical I
This course will provide the student with an understanding of all practical basic preparation methods and general terminology related to the pastry department. The student will prepare basic pastry and pies, cookie dough, sponges, custards, pudding, meringue and bread.
BAKE-1002 - Bake Theory
This course is a study of basic techniques needed for a foundation in the baking/pastry industry. Emphasis will be placed on the staples used in the bake/pastry kitchen, weights and measures, terminology and the production of primary baked goods.
BAKE-1004 - Basic Bake Practical 2
The student will continue to develop their knowledge and build on the basic skills learned in the first semester, (BAKE1001). Progressing to: yeast dough, various cakes, tarts, gateaux, buttercreams, hot desserts, mousses, custards, cheesecakes and basic cake decorating.
BAKE-5003 - Bake Practical-Adv
After successful completion of Basic BakePractical I and II courses in first year (BAKE1001and BAKE1004), the student will learn the moreintricate aspects of baking and patisserie, whichwill include cake decorating, petit fours,chocolate truffles, gateaux and individualdesserts.
BEVR-1004 - Wines of the World
The student will learn the fundamentals of wine making, including the effects from soils, climate and geographical location in order to gain a greater appreciation for the uniqueness of each wine produced. They will study the history of the worlds wine producing regions and their impact on today's abundant market.
BEVR-1005 - Beers, Spirits History & Culture
This course is designed for students to explore the colourful history behind many of the beers, spirits and some wines available today. This journey will cover all the basic spirits and address the properties that makes each unique. The course will touch on some of the numerous cocktails produced as well as some of the hot cocktails available today. This journey will continue with an exploration of various Liqueurs, Ports, Sherries, and Cognacs, with a brief introduction to the study of wines and yes even Beers. Students will also become fully aware of the laws of liability as they pertain to the service and consumption of alcohol in Ontario as achieved within the guidelines identified by the Alcohol and Gaming Commission.Students must be 18 years of age prior to taking this course.
COMM-3041 - Professional Communication for Tour/Hosp
This course develops students' professionalcommunication skills (both oral and written) forthe hospitality industry. Students produce avariety of documents appropriate for theirworkplaces, from e-mails and letters to reportsand r233sum233s. Tone, format, organization, andword choice are critical factors in thesedocuments. Students incorporate research, criticalthinking, summarizing, documenting, and oralpresentations. They also address variouscommunication challenges in a diverse workplace. Acomputer lab is used for writing assignments in asimulated work environment.
FDMG-1002 - Basic Food Preparation - I
The student will be instructed on all the fundamental cooking methods, terms and basic presentation of foods. It is an opportunity to learn the basic cuts and preparation techniques in a proper and professional manner. The student will have ample opportunity to practise knife handling and familiarize themselves with basic kitchen equipment.
FDMG-1003 - Basic Food Preparation 2
This is an advanced course to FDMG-1002 (Basic Food Preparation I). This course takes the fundamentals learned from the previous course and enables the student to demonstrate their abiliies and to apply them to cooking complete meals. Once concluded the student will then be proficient in the skills required to enter into their externship placement.
FDMG-1017 - Meat Theory
The students will be instructed on the proper butchering of meats, poultry, fish and shellfish. They will be trained to identify the best quality points in meats and be able to choose the right grade of meat to suit the requirements of their menu. Proper storage and aging requirements will also be covered.
FDMG-1029 - Food Theory 1
This course is the first installment of 3 Food Theory courses offered and is designed to feed into subsequent offerings. This course will provide the student with a sound knowledge of the basic principals involved in cooking for the Food Service Industry. Based primarily on Classical French cooking, students will explore a wide variety of topics including Basic Knife Cuts, Kitchen Brigade system, Basic Stocks, Soups and Sauces and also introduce the student to the many different cooking methods used in today's kitchens.
FDMG-1030 - Skills Development
This course is designed to enhance the fundamental knife and practical skills student will be learning in their practical labs. Each student will perform various assignments and tasks that are common place in a professional kitchen.
FDMG-1039 - Dining for Professional Success
Enjoy the tastes, sounds and aromas as you dine each week. This exploration of culture and customs in various national dining practices is designed to create an awareness of and develop sensitivity to different cultural behaviors and customs, especially for students traveling outside their own country or who will be dealing with people of other countries or cultures. Students will explore the influence of culture, religion, geography and history on dining practices around the world.
FDMG-1041 - Cuisine a la Carte
In this course, the student will be preparing a wide variety of food items with a focus on the ever changing trends in the Culinary field. Throughout this course, there will also be an emphasis on further developing knife handling and butchering skills. In addition, the student will explore both the style of cuisine and philosophy behind today's chefs. At the conclusion of this course, students will have the opportunity to prepare and execute a tasting menu which has been researched and based on the repertoire of today's chefs.
FDMG-1054 - Menu Planning
This course will provide the student with the knowledge required to prepare and present a food service menu. The student will be able to work with the effects of seasonal availability and both dietary and religious restrictions. The student will also be able to distinguish between types of restaurant and food service operations and be able to create a menu appropriate to each.
FDMG-1055 - Service Excellence
Why is great service so important? Culinary students will explore the art of table service and the challenges faced by servers in the food service industry. This is a hands-on interactive course which will enable the student to sell a menu efficiently with a strong attention to detail. Different types of table service will be explored, demonstrated and ultimately performed with concentration on; table settings, table decor to suit menus, wine service and beverage service.
FDMG-3001 - Externship I
Externship education is a learning method which formally integrates academicstudy with 175 hours of unpaid work experience in an approved employer organization. The primary focus of in-class study (Career Focus) will allow the student to develop the skills needed to prepare them with job search strategies. The student will then have the opportunity to test their interest and aptitude for a particular environment while on externship.
FDMG-3011 - Garde Manger
This is a second level food preparation course that will teach the student all aspects of working within the cold kitchen. There will be a focus on cold food presentation and garnishing techniques. This course will enable the student to work hands-on in the raw preparation of meats, seafoods and vegetables. Presentations of cold buffet is another important element of this course. The student will have an opportunity to create simple buffets and gain an understanding and appreciation of this form of food service.
FDMG-3012 - Garde Manger Theory
Students will be instructed on the theoretical portion of the Garde Manger section of the kitchen; charcuterie, classical salads, dressings, cold sauces, garnishes, and hors d'oeuvres. The preparation and production of cheese, caviar and foie gras will be covered. Students wll apply these theories in their practical labs FDMG-3011.
FDMG-3021 - Adv. Food Theory
This course will review the basic sauce preparations taught in basic level and extend the students knowledge of classical derivatives and contemporary sauce making. Look at classical garnishes and adapt them to the modern plate presentation styles. Introduces the students to ethnic ingredients, cooking methods and how to incorporate the latter into today's food service techniques. The course also covers different types of tea and coffee; where they are grown, how they are harvested and graded. As well as the correct procedure to prepare and serve tea and coffee correctly.
FDMG-3023 - Food Theory 2
Throughout the course the student will explore the science of cooking and look at the affect heat has on foods when using various cooking methods. There will be an emphasis on how to recognize quality points and how to serve the best possible product. During this course, students will also learn about the Regional Cooking of France. The course examines all the basic commodities used in a professional kitchen, the categorization, types and uses along with discussion on basic preparations and techniques.
FDMG-3033 - International Cuisine
This course will expose the student to numerousmethods of food preparation from around the world.All the recipes will be adapted to render themconsumer friendly for service in North Americanrestaurants. The authentic method of preparationwill however, be discussed and where possibledemonstrated.
FDMG-3034 - At the Stoves
This course enables the student to prepare, plateand present foods in a professional workingkitchen. The emphasis of this course is to enablethe student to deal with the pressure involved ina high volume, contemporary kitchen environment.Each student will work in various divisions of thekitchen brigade large quantity format.
FDMG-5003 - Food Facility Design
This course provides a study of various kitchen equipment and the maintenance requirements of each, in order to operate effectively. The student will also develop an appreciation for kitchen layout, design, and the process of building a kitchen.
FDMG-5012 - Chef's Table-Portfolio
This course is the first level of a "capstone compilation" of the Culinary Management Program. It enables the student to be part of a team that will develop and execute an epicurean adventure, by applying knowledge gained throughout the entire program. The team will be responsible for menu creation, costing, marketing, food preparation and service, wine selection and dining service.
FDMG-5014 - Chef's Table-The Big Night
This is the second component of the Chef's Table capstone course. In this semester, students will finalize all documents pertinent to the Chef's Table. Students will continue to apply knowledge gained throughout the entire program, with a focus on menu creation, costing, marketing, food preparation and service. On the "Big Night", students will execute their Chef's Table dinner.
HOSP-1004 - Culinary Professions
This course was designed to inform the student of the current dynamics in the varied environments of the hospitality workplace. It also introduces the student to the many industry associations and people who have made an impact on the culinary industry.
HOTL-1002 - Purchasing-Culinary Professional
The course is designed to give the student a full understanding of the purchase market and to emphasize the importance of a purchasing system and its role in the industry. The student will be able to recognize different methods of grading and government specifications used in the marketing of various products and increase the skills required to set-up a purchasing department in a hotel or food service environment.
HOTL-3004 - Food Beverage & Labour Cost Control
This course is designed to introduce the student to the techniques used in the control of food, beverage and labour costs. The student will be able to calculate all costs and be able to discuss the causes of variances between forecasted figures and actual results. They will have an appreciation for control systems and their implementations within the hospitality industry.
MGMT-3012 - Management Techniques
First level supervisors and managers are essential to the ongoing success of any hospitality operation. This course will provide the foundation for the ongoing learning process of today's supervisors and managers. Through class discussions and case studies the student will discover how to deal with the numerous demands placed upon them as supervisors, and learn methods of achieving results through proactive people skills.
MKTG-1038 - Marketing for Hospitality & Tourism
The purpose of this course is to provide hospitality students with an understanding of the basic concepts and processes of hospitality marketing. This developmental procedure will involve customer identification and analysis, product analysis, market reasearch and analysis, and promotional development and analysis, with the end result equating to positive sales growth and ultimately profit.
SANI-1005 - Sanitation, Safety & Nutrition
Through the Safe Food Handlers Program students will be introduced to food borne diseases and their modes of transmission. Personal hygiene and preventative measures to control food poisoning are explained. The roles of the public health department will be covered along with the local building codes and the provincial fire and safety regulations and WHMIS. Students will gain a strong appreciation for nutritional balance in ones diet and in menu planning.
WRIT-1042 - Reason & Writing 1-Tourism& Hospitality
This course will introduce tourism and hospitalitystudents to essential principles of reading,writing, and reasoning at the postsecondary level.Students will identify, summarize, analyze, andevaluate multiple short readings and writepersuasive response essays to develop theirvocabulary, comprehension, grammar, and criticalthinking.