Gen Ed - Take a 3 credit General Education elective course
Take all of the following Mandatory Courses:
Gen Ed - Electives
- 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 3 General Education Credits - Normally taken in Year 1
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.
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-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-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-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.
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.
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.