 Entrance Requirements
Applicants should be currently enrolled in or have successfully completed credits or equivalent standing from a Canadian school in:
- Grade 10 Math (20S)
- Grade 10 English Language Arts (20F)
For further information regarding entrance requirements and the Mature Student option to the College, refer to the application/admission process on the College's web site.
Program Length/Start Dates/Location:
- Full-time students - 10 months
- Half-time students - 2 school years
- Class hours - morning (8:30-11:30 am) or afternoon (12:30-3:30 pm) or day (8:30 am-3:30 pm)
- Location - Henlow Campus
- Start Dates - September and February
Work Practicum
The Culinary Arts & Design program features a four week Work Practicum placement in a local workplace which provides students with valuable on-the-job training and experience. Students will apply skills learned in the classroom and develop new skills through working within an actual employer's facility.
Apprenticeship
Students who successfully complete this program with a minimum average of 70% in both theory and practical, gain employment and register as an apprentice within 2 years graduating, will receive credit for Level I In-School Apprenticeship Training.
Employment Opportunities
Graduates of this program usually find employment as cooks, line cooks and prep cooks within the commercial and institutional kitchens of restaurants, hotels, private clubs and personal care facilities.
The Cumulative Employment Rate for graduates of this program for the period of July 2003 to June 2008 is 88%.
The median wage for students graduating from this program between July 2007 and June 2008 is $10.00 per hour.
2010/2011 Tuition Fee/Costs*
| Tuition: |
$3,500.00
|
|
Books:
(issued by instructor)
|
$100.00
|
| Total Due: |
$3,600.00
|
|
Additional Student
Purchase Supplies:
|
$100.00
|
*Tuition may be subject to change.
Course Content - Culinary Arts & Design
| Course Code |
Grade Level |
Course Name |
Course Requirement(s) |
| CF-010 |
8770
10S
|
Introduction to Food Services
This course is an introduction to the fundamental theory and practical skills necessary to begin a career in the field of Culinary Arts. Components of this program include an overview of career opportunities in the food service industry, sanitation and safety principles and practices, identification, operation and maintenance of tools and equipment, and measurement techniques. |
None |
| CF-020 |
8778
30S |
Garde Manger
This course takes the student through all of the advanced preparation skills (referred to as “mise en place or prep” in the industry), knife skills training, basic cooking principles, learning to use judgment with recipes as well as the garde manger skills. Garde manger is a French term that describes a cool kitchen where cold items such as salads, salad dressings, sandwiches, buffet items, pates, and cold hors d’oeuvres are prepared.
|
CF-010 |
| CF-030 |
8772
20S |
Fruits and Vegetables
This course is an introduction to proper vegetable and starch cookery, handling, and storage. Other aspects of this course include the study of breakfast cookery, the preparation of a variety of breakfast items, and dairy product cookery, handling, and storage.
|
CF-010 |
CF-040
|
8773
20S |
Introduction to Soups, Stocks & Sauces
This course provides an overview of the basic principles of soups, stocks and sauces, specifically procedures, production, and handling. |
CF-010 |
| CF-050 |
8775
30S |
Meats & Poultry
This course is an introduction to the composition, structure, inspection, cutting, handling, storage, and various cooking methods as they apply to a variety of meats, game, and poultry.
|
CF-010 |
| CF-055 |
8262
40S |
Quick Breads & Cookies
This course provides an overview of bakeshop principles and ingredients, quick breads (muffins, biscuits and other quick breads), pies and pastries, cookies, bars, and squares.
|
CF-010 |
| CF-060 |
8783
40S |
Advanced Baking & Desserts
This course provides an overview of yeast products, cakes, fillings and icings, creams, custards, puddings, frozen desserts, and sauces.
|
CF-010 |
| CF-070 |
8776
30S |
Hospitality Basics
This course is an introduction to waitering, bussing, banquet service, and food prep. |
CF-010 |
| CF-080 |
8782
40S |
Kitchen Management
In this course, students learn various kinds of recipes, their structure and how recipes are used in a commercial kitchen. Students also learn to construct a menu that builds sales by offering the best nutritional choices to the customer and promotes efficiency and productivity. |
CF-010 |
| CF-100 |
8786
40S |
Applied Food Services
Work Practicum: The student will be placed at a food service establishment determined by availability, student capabilities and/or preference, where they will practice their skills and expand their knowledge. This course offers students the opportunity to practice and refine technical and employability skills relevant to the industry and to further their career training. |
CF-010, plus two other
course credits within
the program. |
More links.
|
