COMP1006 Software Applications I
Description: The student will have an opportunity to become familiar with computer software applications currently used in the hospitality industry. Practical experience using Microsoft Word, Excel, and PowerPoint will be emphasized and an opportunity to discover how this software can increase efficiency in business is presented.
CUL1130 Applied Culinary Techniques I
Description: 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 have ample opportunity to practice knife handling and familiarize themselves with basic kitchen equipment.
CUL1140 Applied Baking Techniques I
Description: This learning lab provides the student with an understanding of all practical basic preparation methods and general terminology related to the baking and pastry department. The student will prepare basic pastry, pies, cookie dough, sponges, pudding & meringues.
CUL1150 Kitchen Production I
Student will learn to prepare, plate and present foods in a professional working kitchen, serving real customers. The course focuses the student to deal with the pressure involved in a high volume, contemporary kitchen environment. Students will rotate through the various areas of the kitchen and have to perform as an effective team member in each area.
CUL1190 Culinary Theory I
Description: Through demonstration and lecture, basic culinary literacy, the elementary principles of food preparation, baking and other related theories will be introduced.
HOSP1040 Sanitation and Safety
Description: The necessity and importance of safe food handling practices and maintenance of all areas of a food service establishment is emphasized in this course. Topics will include Ontario Food Premises Regulations, cause and prevention of food-borne illness, cleaning and sanitizing, accident and fire prevention, and management responsibilities.
HOSP1090 Restaurant Operations I
Description: This practical and theoretical course provides the student with the opportunity to develop skills and techniques to provide professional, courteous food and beverage service. Different formats for food and beverage service will be discussed. Students gain practical experience by working in the campus dining room. Smart Serve certification is obtained.
MGMT1050 Kitchen Management I
Description: Upon completion of this course, the student will understand and be able to apply purchasing, storage, and cost control techniques to a food service operation. Essential cost control calculations and topics such as menu pricing, cost of food sold, menu analysis, yield factors, and a short section on financial statements are included.
CDEV1020 Co-op and Career Preparation
Description: This mandatory course prepares students for job searching for their co-op work terms and for post-graduate careers. Students will learn to critically evaluate their skills, attitudes, and expectations and evaluate and interpret available opportunities in the workplace. Self-marketing techniques using resumes, cover letters, cold-calls, and interviewing will be learned and students will learn the expectations, rules, and regulations that apply in the workplace with regards to social, organizational, ethical, and safety issues.
COMM1100 Communication Skills
Description: Effective communication skills are essential in a business environment. The student will have an opportunity to develop presentation skills; improve letter, memorandum and informal report writing techniques; and learn how to plan for effective meetings.
CUL1160 Applied Culinary Techniques II
Description: This practical learning lab provides the student with the opportunity to enhance his/her individual culinary techniques, methods of food preparation and presentation. The advanced preparation and presentation of soups, salads, garde manger, meats and fishes will be demonstrated and practiced.
CUL1170 Applied Baking Techniques II
Description: This course building builds on skills learned in Applied Baking Techniques I. Students will focus on more advanced baking and pastry arts techniques by preparing fillings, decorations, petit fours, soufflés and hot desserts , custards, contemporary plating techniques, ice creams and more?.
CUL1180 Kitchen Production II
Description: The teamwork and leaderships skills of live production will be enhanced during this course. Students will become more active in the live operation of the kitchen enhancing and demonstrating their skills learned from all of their previous classes. This is a capstone course for the first year, and will prepare students for their coop placements.
CUL1200 Culinary Theory II
Description: Students will increase their knowledge of the theory of cookery through the study of foods and more complex cooking and preparation methods which are utilized in the production of the menus for our working dining room.
HOSP1330 Restaurant Operations II
Description: The objective of the course will be to improve professional food & beverage service techniques and practice behaviours which will enhance customer satisfaction. Students will acquire teambuilding skills through fulfilling the various roles required to operate a traditional dining room.
MGMT1130 Advanced Kitchen Management and Nutrition
Description: This course provides the student with an opportunity to research and develop marketable menus which reflect the goals of the operation and responsible use of resources. A portion of the course provides an overview of human resources management functions including pertinent legislation that governs employment
COOP1010 Co-op Work Term (Chef)
Description: This course will provide the student with work experience in either a hospitality industry or institutional kitchen. Check lists and assignments will integrate College learning with the industry experience. The work experience will be approved and evaluated by the College.
This course is important to the student’s general education as it increases his/her understanding of employer expectations with regard to academic, practical and attitudinal skills. These three skill areas will be developed during the work term while the student performs the responsibilities as laid out in the job description in accordance with course and program outcomes. Student development will be evaluated during and at the conclusion of the work experience.