Course description
Level One
COMM1220 Culinary Business Communications
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.
Hours: 30
Credits: 2
CUL1010 Nutrition
Description: This course focuses on interpreting the concept of healthy eating through a study of basic nutrition principles and an understanding of the key nutrients, their source and functions. A discussion of current food trends, diet related health issues and modified diets is integrated into the nutrition study.
Hours: 21
Credits: 2
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.
Hours: 75
Credits: 4
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.
Hours: 60
Credits: 3
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.
Hours: 45
Credits: 3
CUL1220 Quantity Food and Dining Room Preparation
Description: 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.
Hours: 90
Credits: 5
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.
Hours: 16
Credits: 1
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.
Hours: 30
Credits: 2
