Culinary Arts

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2 yrs
This programme is designed to prepare students for potential success in Front and Back-of-the-House operations in the fast-growing and competitive Tourism and Hospitality industry. It will offer several hours of interactive hands-on experience combined with theory allowing students who successfully complete this training to obtain a strong culinary foundation and kitchen management skills. (An internship is included.)
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Programme Goals

Demonstrate proficiency in basic terminology and techniques for culinary arts and baking and pastry arts to include food preparation, presentation, and service

Communicate clearly and professionally, both verbally and in writing

Develop skills integral to success in the industry including guest service, supervisory management, the ability to work with others, and handling multiple tasks simultaneously;

Identify and demonstrate the concepts of recipe costing, purchasing, receiving, and issuing practices in food service operations

Practice standards in behaviour, grooming and dress that reflect the mature work attitude expected of industry professionals.

Suggested Sequence of Courses
Semester 1
COM 100
Personal Development for College Success
1 Credits
BIO 105
Introduction to Nutrition
1 Credits
CUL 101
Food Safety Operation and Sanitation
2 Credits
CSC 104
Microcomputer Applications Software
3 Credits
Elementary Spanish/French
3 Credits
ENG 104
English Composition I
3 Credits
MAT 107
Culinary Mathematics
4 Credits
Semester 2
ENG 105
English Composition II
3 Credits
BUS 110
Fundamentals of Business
3 Credits
ACC 100
Recording Financial Transactions
3 Credits
Intermediate Spanish/French
3 Credits
Any 100-Level Social Science Course
3 Credits
ENG 106
Speech Communication
3 Credits
Semester 3
CUL 111
Introduction to Culinary Foundation
3 Credits
HRM 152
Introduction to Food and Beverage Management
3 Credits
CUL 131
Quality Food Production
3 Credits
CUL 115
A.M. A La Carte Cooking
3 Credits
CUL 135
Garde Manager
3 Credits
Intermediate Spanish/French
3 Credits
Semester 4
HRM 210
Food Beverage and Labour Cost Control
3 Credits
CUL 205
Baking and Introduction to Prepared Foods
3 Credits
CUL 215
P.M. A La Carte Cooking (Fine Dining)
3 Credits
CUL 209
Cakes and Pastry
3 Credits
CUL 239
3 Credits

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