Code
Name/Description
Credits
BAKE 105
Bakery Production
4
You will be introduced to the principles and procedures of preparing various yeast doughs, pastries, quick breads, pies and pie fillings. You will prepare quick breads, make pie fillings, make baked and unbaked pies, prepare puff pastry and its products and produce and prepare a wide variety of bakery products.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Independent Study, Lecture/Lab, Prior Learning, Web Assisted Delivery Group
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
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
Equivalent Course(s): CLTR 100CE
Potential Learning Method(s): Independent Study, Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
FOOD 102
Short Order Food Production
4
You will prepare a variety of meals and food items appropriate for a short order cooking environment. You will integrate a wide range of skills you have learned in previous courses.
Credit Units: 4
Course Hours: 60.0
Equivalent Course(s): COOK 197
Potential Learning Method(s): Lab/Practical, Online, Prior Learning
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
FOOD 110
Regional and Cultural Foods
3
You will learn how to adapt menus to incorporate Indigenous, regional and cultural food practices.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Independent Study, Lecture/Lab, Prior Learning, Web Assisted Delivery Group
HLTH 200
Health Care Operations
3
You will examine the unique inner workings of health care facilities and how they operate with focus on LEAN concepts, customer service, mental health and safety and security.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
NUTR 102
Clinical Nutrition 1
4
You will learn about various disease states and their required specialized diets. You will apply menu modification techniques in the lab and will gain practical experience writing special diets and making menus.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): NUTR 180(concurrent)
Potential Learning Method(s): Independent Study, Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
NUTR 103
Clinical Nutrition 2
4
Building on the skills you developed in Clinical Nutrition 1, you will continue to learn about various disease states and required specialized diets. You will continue to gain practical experience cooking for special diets, writing special diets and making menus.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): NUTR 102(concurrent)
Potential Learning Method(s): Independent Study, Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
NUTR 180
Nutrition and Healthy Living
3
You will study the fundamental principles of the science of human nutrition. Your studies will include how nutritional intake affects health and also discuss contemporary issues in nutrition.
Credit Units: 3
Course Hours: 45.0
Equivalent Course(s): NUTR 180CE
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
PLAN 100
Special Event Planning
2
You will plan special events involving food service suitable for health care settings. This will include a catering function.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Independent Study, Lecture/Lab, Prior Learning, Web Assisted Delivery Group
PLAN 101
Kitchen Operations in Health Care Settings
4
You will learn the procedures necessary to manage a kitchen in a health care setting. Your studies will include purchasing and inventory functions in a health care setting. You will also study the process of preparing and delivering food services off site (Meals on Wheels) and you will have an opportunity to plan and schedule staff and other functions. You will understand the principles of cook/chill and re-therming foods.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Independent Study, Lecture/Theory, 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
PROF 101
Professionalism in the Food Service Sector
4
You will learn strategies to effectively lead and coach employees in the food services industry. You will also develop a resume and apply job search skills relevant to the field of food services and hospitality.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Independent Study, Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
SANT 185
FOODSAFE Level 2
1
Building on the knowledge in FOODSAFE Level 1, you will develop management skills and tools to foster a culture of food safety.
Credit Units: 1
Course Hours: 13.0
Prerequisites(s): (SANT 181(concurrent) or SFTY 111(concurrent))
Potential Learning Method(s): Independent Study, Lecture/Theory, Online
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
