Course description
After completion of the co-op industry training and experience, graduates are eligible to write the Provincial Trade of Cook Certificate of Qualification examination and have the option to continue their apprenticeship in industry to earn their Red Seal certification. There are also many options for students to continue in Culinary Arts Post Graduate Certificate programs in Canada and Internationally.
Level One
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.
Hours: 30
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
CUL1150 Kitchen Production I
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
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
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
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.
Hours: 45
Credits: 2
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
Level Two
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.
Hours: 16
Credits: 1
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.
Hours: 45
Credits: 3
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.
Hours: 40
Credits: 2
Pre-Requisites: CUL1130
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?.
Hours: 45
Credits: 2
Pre-Requisites: CUL1140
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.
Hours: 90
Credits: 5
Pre-Requisites: CUL1150
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.
Hours: 45
Credits: 3
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.
Hours: 45
Credits: 2
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
Hours: 45
Credits: 3
Pre-Requisites: MGMT1050
Level Three
COOP1510 Co-op Work Term I (Culinary Management)
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 defined 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.
Hours: 360
Credits: 12
Level Four
COOP2270 Co-op Work Term II (Culinary Management)
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.
Hours: 360
Credits: 12
Level Five
BUS1020 Organizational Behaviour
Description: Studying people and organizations, this course examines the behaviour of individuals working alone or in teams. Using actual examples, this course examines how behavioural factors affect organizational effectiveness. Note: This course is an approved HRPAO credit. Equivalent: Introduction to Business Management & Organizational Behaviour. OLRN1470 (Internet).
Hours: 45
Credits: 3
CUL2000 Advanced Garde Manger
Description: This practical course provides the opportunity for the student to enhance their culinary techniques and develop an appreciation of modern and traditional cooking skills by planning, preparing and presenting project related menus. The student will also have the opportunity to demonstrate organizational skills when assuming the role of the Chef
Hours: 27
Credits: 2
Pre-Requisites: CUL1160
CUL2010 Applied Baking Techniques III
Description: This learning lab provides the student with an understanding of all practical advanced preparation methods and general terminology related to the baking and pastry department. The student will prepare Advanced Showpieces for cake presentation and for wedding cakes presentation.
Hours: 27
Credits: 2
HOSP2220 Wine and Food Pairing
Description: This wine course takes a close look at the vinifera and hybrids of the wine world. The wine regions of France, Germany, Spain and Italy will be investigated along with their quality assurance systems. New world wines from California, Chile, Australia, South Africa and the emerging East European producers will be explored. Appellation control systems, reading wine labels, wine cellaring practices will be discussed and the competent opening and serving of wine will be practiced. Wine and food pairing concepts and the sensory analysis of wine using a structured tasting format will be explored.
Hours: 36
Credits: 3
HOSP2230 Cultural History of World Cuisine
Description: Physical needs, social needs, belongingness, status and self-realization are steps that help explain how food use progresses from eating for existence to eating for self-actualization. Cultures around the world have had an immense impact on cuisine and food habits. This course will review some influential cultures and world regions, their indigenous foods, their religious impacts, and some contemporary trends leading to modern cuisine.
Hours: 36
Credits: 3
MGMT2030 Small Business Management
Description: This course will provide the student with an overview of the complexity of a small business start-up and the challenges, commitment, and responsibility in managing an owner operated food service business. All aspects of opening a new business will be reviewed: the feasibility study, the business and marketing plan, and business financing. Furthermore, the key elements of business law, owner liability, risk and insurance will be examined.
Hours: 36
Credits: 3
Level Six
CUL2040 Event Planning and Catering
Description: Special events contribute significantly to the profitability of any hospitality establishment. When it comes to the planning of food and beverage functions for events there are several key ingredients to include. While all aspects of a catered function are important, it is ultimately the quality of food, beverage and service that makes one of the deepest and most lasting impressions on attendees. Students will gain an appreciation of the expertise required to combine logistics with venue atmosphere in order to create a recipe for success when it comes to special events.
Hours: 30
Credits: 2
CUL2100 Cuisine a la Carte I
Description: Building on Kitchen Production II, students will learn current and advanced methods of preparation being used in up scale restaurants today. Students will research preparation, presentation and ingredient trends and will learn how to prepare a variety of items in a lab format, and then apply their skills in a team environment during weekly live "a-la-carte" service.
Hours: 75
Credits: 4
Pre-Requisites: CUL1180
CUL2110 International Cuisine
Description: This course examines the diverse forms of cuisine within society. Students will develop an appreciation and understanding of the factors that influence regional cuisines and their interaction in a global community. The material will be enhanced by various guest demonstrations presented through the cooperation of representatives of different ethnic backgrounds.
Hours: 90
Credits: 5
LIBS1370 The Dynamics of the Tourism Industry
Description: Students will be introduced to some of the important economic, social, environmental and political issues confronting the Travel and Tourism industry today. The course will provide an overview of the tourism sectors and will analyze how tourism affects communities that become travel destinations and how global politics affects tourism.
Hours: 45
Credits: 3
MGMT2100 Kitchen Management III
Description: Students will be provided the foundation for the ongoing learning process of today's supervisors and managers. Through guest lecturers and class discussions, the student will learn how to deal with the numerous demands placed upon them as supervisors, and learn methods of achieving results through responsible supervision and management.
Hours: 45
Credits: 3
MKT2120 Marketing for Hospitality
Description: This course will equip students with the marketing tools they need to understand consumer behaviour, analyze market conditions and trends, and apply marketing strategies in the creation of a marketing plan for a business in the hospitality and tourism industry.
Hours: 30
Credits: 2
