Courses may include
These are some of the courses offered in this program. It is not a complete list and courses are subject to change in advance of the academic year.
COMM 1227 - Communications I
This course provides the student with an overview of the communication skills required by business and industry. Students will learn to apply these communication skills to be successful in their selected workplace setting.
COMP 1230 - Computer Essentials
This course is intended to provide Culinary Skills, Culinary Management, Baking and Pastry Arts, and Boulanger and Baking Arts students with the recipe management and computer skills, including basic electronic spreadsheets, required to communicate and operate within a professional kitchen environment.
COOK 1085 - Baking and Pastry Art Theory
This course will cover the science of baking. The learner will be introduced to the basic principles of baking and pastry theory. The knowledge from this course will be applied in all baking related courses in the program.
COOK 1101 - Yeast Dough Products I
This course introduces learners into the making of a yeast dough product. The learner will gain an understanding of the practical and theoretical procedures involved in the production of a yeast dough. The learner will be able to apply that knowledge in the making of a variety of yeast products such as rolls, loafs and rich dough.
COOK 1108 - Decoration Work I
This course introduces the learner to different decoration techniques and skills such as piping, modelling, and tempering chocolate. The learner will demonstrate these techniques during projects such as decorating a theme cake or creating a small centrepiece.
COOK 1114 - Quick Breads and Cookies
This course introduces learners into the making of cookies and quick bread products. The learner will gain an understanding of the practical and theoretical procedures involved in production. The learner will be able to apply that knowledge in the making of a variety of quick bread products such as biscuits, muffins and coffee cakes, and a selection of cookies.
COOK 1118 - Plated Dessert I
This course introduces the learner to the different aspects of traditional plated dessert. The learner will learn how to use different elements such as sauce and fruit and use them in presentations of plated desserts.
COOK 1120 - Patisserie I
In this course the students will learn to create a variety of pies and cakes using different techniques with dough, creams and batter production. By the end of this course, the learner will be able to produce a variety of pies, tarts and specialty cakes.
COOK 1328 - Introduction to Human Relations
The study of human relations is beneficial to employees in all types of organizations. Students will cover essentials of interacting with individuals and groups from the standpoint of an employee.
COOK 2080 - Baking Theory II
This course will focus on advanced theories behind the production of baked goods. Learners will focus on mixing methods, assembling methods and product terminology. The learner will be able to apply that knowledge in all the aspects of baking production.
COOK 2102 - Yeast Dough Products II
In this course, learners will develop bread shaping and production skills. Learners will produce a variety of specialty breads such as sour dough, bagels, hard-crusted breads, and a variety of ethnic breads.
COOK 2107 - Plated Dessert II
This course introduces the learner to a modern approach of plated dessert by combining different elements such as flavour, texture, colour and height. The learner will use is creativity and skills learned in order to create a variety of plated dessert.
COOK 2108 - Decoration Work II
In this course, learners are introduced to more advanced decoration techniques and skills. Learners will learn different aspects of decoration such as chocolate work, pastillage, gum paste, and sugar work.
COOK 2120 - Patisserie II
In this course, students will learn to prepare pies and cakes using a variety of advanced techniques with dough, creams and batter production.
COOK 2123 - Viennoiserie and Petit Fours Sec
The learner will gain an understanding of the practical and theoretical procedures involved in the production of Viennoiserie and petits fours. The learner will be able to apply that knowledge in the making of a variety of pastries such as croissant, Danish, brioche and puff pastry, and a variety of petit fours.
COOK 2993 - Work Experience
The work experience component provides the student with an opportunity to apply new skills and concepts appropriate for entry-level positions within the occupation. Students will assess their own performance and be evaluated by an industry partner. Students will identify personal outcomes they wish to attain during the work experience and will keep a journal.
MATH 1020 - Applied Math for Food Service
In Applied Math for Food Service Professionals students will learn how to perform calculations related to recipe conversions, and the daily cooking tasks that deal with the measurement of distance, weight, volume and temperature.