Culinary Arts Certificate

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College of New Caledonia

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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