Code
Name/Description
Credits
You will prepare hot and cold sandwiches, fruits, salads and salad dressings.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Independent Study, Lab/Practical, Online, Prior Learning, Web Assisted Delivery Group
CKNG 119
Breakfast Cooking Fundamentals
4
You will prepare breakfast and dairy products. This includes cooking eggs using a variety of methods; preparing omelets, frittatas, pancakes, waffles and French toast, cooking breakfast meats and potatoes.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Independent Study, Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
CKNG 139
Introduction to Cooking
3
The course provides an introduction to the fundamental principles and methods that are the foundation of the cooking trade. You will study the major cooking methods and preliminary seasoning, flavoring, cooking, mise en place and pre-preparation techniques. You will learn the principles and procedures for the safe handling of tools and equipment and the principles of safety and sanitation.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Independent Study, Lab/Practical, Prior Learning, Web Assisted Delivery Group
FOOD 103
Quantity Food Production
2
You will prepare foods in quantity. You will perform in a safe manner and comply with sanitation legislation. You will be required to adhere to portion and quality controls for all types of food preparation.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Independent Study, Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
FOOD 104
Quantity Meat Preparation
4
You will be exposed to volume cooking and service techniques for meat, poultry, fish and seafood. You will use a variety of cooking techniques to prepare meals using these meats.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Independent Study, Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
FOOD 105
Quantity Preparation of Vegetables and Starches
3
You will learn volume cooking and service techniques for potatoes, vegetables, starches, and pasta. You will use a variety of cooking techniques to prepare meals using these ingredients.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Independent Study, Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
FOOD 106
Quantity Preparation of Soups and Sauces
3
You will learn volume cooking and service techniques for soups and sauces. You will create a variety of soups and sauces in large quantities.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Independent Study, Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
SFTY 111
Safety, Sanitation and WHMIS
2
You will gain an understanding of the procedures related to safety and sanitation in a professional kitchen. This will include the handling of workplace hazardous materials. You will learn how to prepare safe, sanitary foods for customers while avoiding injury to yourself and your colleagues.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Independent Study, Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group, Work Based Delivery
Total semester credits: 25