Culinary Skills
The Culinary Skills program is designed to prepare graduates for a career in a multitude of food-service industry settings. Instruction will be both theoretical and practical. Students will have the opportunity to prepare food in our ‘living lab’ restaurant, preparing food in real-time for customers.
Courses
- BAKE 212 — Canadian Food Sensory Exploration
- COMM 160 — COMM 160
- COMM 170 — College Communications 2
- COOK 101 — Nutrition Fundamentals and Menu Concepts
- COOK 104 — Cook's Desserts
- COOK 105 — Theory of Food
- COOK 111 — Culinary Skills
- COOK 202 — Catering Culinary Operations
- COOK 204 — Cuisine and Culture
- COOK 210 — Kitchen Management I
- COOK 211 — Culinary Skills II
- COOK 222 — Restaurant Culinary Operations
- FOOD 115 — Math for Bake and Culinary GNED General Education Elective
- FOOD 201 — Canadian Food Studies
- FOOD 205 — Chef Profile Students must complete one of the elective options:
- HOSP 101 — Technology Skills
- HOSP 102 — Food Safety, Smart Serve and First Aid
- HOSP 320 — Principles of Food, Beverage and Labour Cost Control Elective Options