Year 1 - Semester 1
Code
Name/Description
Credits
CKNG 140
Kitchen Operations
4
You will learn the best practices of how to inventory, order, receive, and store food. You will learn the control process and study government legislation as it applies to managing staff. You will also learn how to determine food cost and how to apply this knowledge to correctly pricing food for sale.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
CKNG 143
Stocks, Soups and Sauces
4
You will prepare the major types of soups, sauces and stock.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
You will prepare items from the repertoire of Garde Manger including hot and cold sandwiches, salads and salad dressings, vegetable and fruit platters. You will examine the operation of a salad bar and service of relevant a la carte menu items from the cold kitchen.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 150
Kitchen Foundations
4
In this course you will explain and demonstrate basic skills and techniques of food preparation in the kitchen, including: the organization and evolution of the professional kitchen; cleaning and sanitizing workspaces and equipment, mis en place; receiving; handling and storing groceries; counting inventory; basic principles of cooking; food science; and food preservation. In addition to theory, you will practice basic skills in a lab setting.
Credit Units: 4
Course Hours: 60.0
Equivalent Course(s): CKNG 138
Potential Learning Method(s): Lecture/Theory, Web Assisted Delivery Group
EQPT 119
Tools and Equipment
4
In this course you will learn to identify, operate, and care for the common tools and equipment used in the professional kitchen. You will learn how to safely assemble and dismantle various tools, equipment, and workstations prior, during and after use. You will describe the parts of a knife and how to safely use and maintain your knives.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
PLAN 179
Menu Development
3
You will learn the basic principles of menu planning and standardizing recipes as a tool for maintaining quality, controlling production, and simplifying purchasing. You will also plan various types of menus.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
SAFE 115
Safety in the Professional Kitchen
3
You will learn best practices regarding kitchen safety and complete training in WHMIS, safe food handling, and approved service.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning
Total semester credits: 26
Year 1 - Semester 2
Code
Name/Description
Credits
CKNG 142
Vegetables, Starches and Complimentary Proteins
4
You will select, clean, process, and cook a variety of vegetables, starches, and complimentary proteins. You will apply calculations to determine necessary yields to meet production quotas.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): CKNG 148, CKNG 138
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 146
Meat, Seafood and Poultry Processing
4
You will process various cuts of meat, seafood and poultry. Your studies will include the safe handling and storage of the product.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
CKNG 147
Meat, Seafood, Poultry and alternative/plant based proteins cooking
4
You will cook a variety of proteins using moist and dry heat methods. There will be a focus on safe holding procedures and portion control.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): CKNG 148, CKNG 138
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
You will prepare a variety of processed and cured meat items. You will prepare hot and cold hors d’oeuvres. You will discuss types of cheese and prepare fresh cheese.
Credit Units: 4
Course Hours: 60.0
Corequisites(s):
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 223
Food Presentation
3
You will learn the fundamental principles of food presentation, including plating, photography, and the use of social media for promotion. You will have the opportunity to present food in an appealing and contemporary manner.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 285
International Cuisine
4
You will study and prepare cuisine from trending international cuisines.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
You will examine principles of nutrition as they apply to special diets and various food preparation techniques.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
Total semester credits: 25
Year 2 - Semester 3
Code
Name/Description
Credits
You will learn to prepare yeast leavened bread, chemically leavened quick breads, as well as cookies and fruit pies.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): CKNG 148, CKNG 138
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
You will prepare rich dough breads, éclair paste, dessert sauces, custards, specialty cookies, and dessert sauces.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
You will prepare a variety of hors d’oeuvres, canapés, dips, and other small plates. You will also study the various types of caviar.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 284
Baking and Pastry Arts
4
Building on the skills you developed in Bakery 1 and Bakery 2, you will prepare and finish high end pastry products and fillings.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
CKNG 287
Indigenous Cuisine
4
You will examine various models of local and organic supply chains with a focus on Indigenous cuisine. You will have the opportunity to plan and prepare Indigenous foods.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): CKNG 180
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 290
Catering Production
4
You will plan and prepare foods for a catered event.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 292
Food Services Management
4
You will study operational management techniques and skills important for today’s successful chefs. The course examines key areas that include managing the front of the house, basics of table service, customer service and exceeding expectations, and computer and point of sale applications.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
Total semester credits: 26
Year 2 - Semester 4
Code
Name/Description
Credits
You will prepare food items particular to the service of the breakfast meal. You will study and prepare eggs, breakfast specific proteins, breakfast specific quick breads, hot and cold cereals, and potatoes.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): CKNG 148, CKNG 138
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
You will plan, prepare, and serve short order food items.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
You will prepare meals a la carte (to order). You will focus on teamwork, kitchen organization, and line cooking in the preparation of a dining room menu.
Credit Units: 4
Course Hours: 60.0
Corequisites(s):
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
Your studies will expose you to current developments and popular food trends in the cooking profession. You will prepare contemporary foods in a restaurant setting. You will gain a working knowledge of wine and wine pairings important to today’s successful chefs. You will also examine other types of beverages significant to foodservice operation. You will have the opportunity to prepare a variety of beverages.
Credit Units: 4
Course Hours: 60.0
Corequisites(s):
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
Your studies will explore current trends in sauce cookery, including pairing sauces with other food items and finishing techniques. You will prepare specialty sauces and garnishes.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
You will explore conventional and organic food supply chains. You will discuss the pros and cons of GMO’s and organics in relation to global food security. You will plan, prepare, and serve a FARM TO TABLE event.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
You will examine the elements of cultural, gender and disability diversity in Canada and the processes that promote inclusion. You will explore elements of Indigenous culture with a view to understanding both historical elements and contemporary issues in Canada. Your studies will also provide opportunities to participate in various cultural practices.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Independent Study, Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
PROF 102
Professionalism in Culinary Arts
4
You will learn the skills required to be a coach or leader in a food services setting. Your studies will also include the development of a cover letter and resume and the opportunity to practice job interview skills.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
Total semester credits: 26