Courses may include
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 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 2996COOP - Cooperative Education A
Learners will work with a qualified journeyperson cook/chef to apply the skills developed in the first year of the program to an industry position. In addition to gaining practical experience, learners will accumulate hours that may later be counted toward their apprenticeship requirements.
A standard fee will be assessed for this course.
This is a course of 425 hours spread over 15 weeks between year one and year two beginning in May.
COOK 2997COOP - Cooperative Education B
Students will work with a qualified journeyperson cook/chef to apply the skills developed in the first year of the program to an industry position. In addition to gaining practical experience, students will accumulate hours that may later be counted toward their apprenticeship requirements. A standard fee will be assessed for this course. This is a course of 175 hours spread over 5 weeks between year one and year two beginning in September.
CULS 1020 - Kitchen Essentials
This course is designed to teach the learner the importance of food safety and sanitation while developing culinary skills. Learners will explore how to maintain a safe work environment and how to properly utilize and maintain the tools and equipment of the professional kitchen. Food safety training and certification in BASICS.fst is achieved in this course.
CULS 1040 - Stocks and Soups
Quality stocks form the solid foundation upon which great soups, sauces and stews are built. In this course, learners will explore proper meat and vegetable stock-making techniques. Building on these stocks learners will prepare classical and modern clear, cream and puree type soups.
CULS 1060 - Vegetables, Fruits and Carbohydrates
Vegetable, fruit and carbohydrate items are more than simple side dishes. They are the cornerstone of modern cuisine that is shifting greater focus towards plant based cookery. In this course, learners will be introduced to selection, storage and best practices in preparing vegetable, fruit and carbohydrate items. Learners will also examine the techniques involved in applying appropriate dry and moist heat cooking methodologies.
CULS 1070 - Protein and Sauce Foundations
Classically, the focus of the plate is the protein- the meat, poultry or fish item being served, with its sauce accompaniment. In this course, learners will be introduced to receiving, handling, storing, and basic fabricating of protein items. The effects of dry and moist heat cooking methods on proteins are demonstrated and practiced. Learners will also identify the qualities of well-prepared sauces.
CULS 1080 - Quick Breads and Yeast Doughs
Bread has been termed “the staff of life.” The ability to produce quality yeast doughs and quick breads is a skill every cook should master. In this course, learners will explore the properties of bakeshop ingredients and apply that knowledge to the preparation of quick breads and basic yeast doughs.
CULS 1100 - Cold Kitchen
A great many talented and successful cooks began their career learning the fundamentals in the cold kitchen. This course introduces the skills and knowledge of preparing salad types, dressings and cold sauces. This course also teaches the preparation of sandwiches and introduces the learner to the principles of food presentation.
CULS 1120 - Eggs and Breakfast
Tradition has it that the pleats of the classic chef’s hat represent the number of ways a cook has mastered egg cookery. This reflects the significance of eggs in the professional kitchen. In this course, learners will practice essential egg cookery and apply these techniques to preparing egg and breakfast dishes. Learners will also explore various breakfast service types.
CULS 1140 - Cakes and Pastries
Today’s cooks are required to possess many skills – including those that were at one time the sole responsibility of dedicated pastry chefs. This course exposes learners to the theory and practical procedures involved in the production of high and low-fat cake types. Baking principles in preparation of sweet and savoury custards will be explored. This course exposes learners to the techniques of making choux paste and basic cookie types.
CULS 1160 - Cooking for Health and Culture
Today more than ever nutrition plays a key role in healthy consumer food choices. Exploring dishes from other cultures to examine food ingredients and preparation introduces the learner to a variety of nutritional food groups. This course is an introduction to the fundamental needs of the human body and the principles of good nutrition. This course also teaches the cuisines and dishes from international cultures and their relationship to healthy eating.
CULS 1170 - Career Readiness
In this course, the learner will obtain valuable resources and gain increased confidence in their ability to achieve employment. The learner will identify employment opportunities and apply job readiness skills. Topics will include job-search strategies, networking skills, and portfolio development.
CULS 1180 - Plant Based Cuisine
Plant based cookery is gaining popularity in today's kitchen as our diets become progressively more global. Nutritional, environmental and sustainability influence menu offerings. In this course, learners are introduced to alternative plant-based diets and apply the cookery of ingredients from international cultures.
CULS 2070 - Protein and Sauce Essentials
Well-prepared protein, sauced and attractively presented can “make or break” a meal. In this course, the learner will apply various cooking methods to protein such as moist, dry and combination heat. In addition, the learner will apply the theory and foundational technique of selecting and preparing derivative and non-derivative sauces.
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.
SAFE 1000 - Introduction to WHMIS (Workplace Hazardous Materials Information Systems)
This course offers learners basic overview of WHMIS principles and establishes a solid foundation to support workplace-specific training on the safe storage and handling of controlled/hazardous products. Upon successful completion of the course, students receive basic WHMIS certification.
SAFE 1001 - Introduction to NS OH&S Act
This course offers students an introduction to the Occupational Health & Safety (OH&S) Act of Nova Scotia, which is required by any person employed in a Nova Scotia workplace. This is a generic, introductory course that provides basic knowledge of the Act for students and is considered to be the basis from which more specific training can be given.