In this course the student will learn purchasing, handling and storage techniques for vegetables, fruits, pasta, rice, and potato products, as well as identify appropriate cooking and preparation methods for fruits, vegetables and starches. The student will further develop their knife skills as they demonstrate a variety of traditional cuts and presentations of vegetables and potatoes. Applying the knowledge and skills they have thus far developed, they will prepare and present a variety of vegetable, potato, pasta, and rice side dishes in a lab environment to accompany entrees. This course is one of the series of courses which, when taken together, will prepare the student to write the first period apprenticeship exam and/or complete the Culinary Arts Diploma Program.
This course will provide you with information on food history and introduce you to the environment of a professional kitchen. You will study flavour building techniques and how to make use of value added products in your cooking. Terminology and safe use of tools and equipment will also be studied. As part of your training, you are required to complete external certifications in Food Safe, WHMIS, and First Aid which will enhance your employment opportunities.
Kitchen Introduction provides the basic foundation of knowledge to prepare students for their learning as they continue through the rest of the program. This course is one of a series of courses which, when taken together, will help prepare you to write the first period AIT apprenticeship exam and/or complete the Culinary Arts Diploma Program.
This course introduces the student to the basic techniques required in all departments of the kitchen: preparation and using mirepoix, sachet, roux, beurre manié, and liaison; reducing liquids; adjusting textures and seasonings; using cheesecloth and a china cap for straining.
Soups are often among the first items that students learn to prepare. Though the basic procedures for many soups are easy for students to learn, it is important that from the beginning the student understands the importance of making and using the best quality product from the first steps of production.
This begins with the proper knowledge and understanding of stock preparation and sauce making. When it comes to making high quality soups, you must use as much care and attention as for any other task.
This course is one of the series of courses which, when taken together, will prepare the student to write the first period apprenticeship exam and/or complete the Culinary Arts Diploma Program.
In this course the student will learn purchasing, handling and storage techniques for vegetables, fruits, pasta, rice, and potato products, as well as identify appropriate cooking and preparation methods for fruits, vegetables and starches. The student will further develop their knife skills as they demonstrate a variety of traditional cuts and presentations of vegetables and potatoes. Applying the knowledge and skills they have thus far developed, they will prepare and present a variety of vegetable, potato, pasta, and rice side dishes in a lab environment to accompany entrees. This course is one of the series of courses which, when taken together, will prepare the student to write the first period apprenticeship exam and/or complete the Culinary Arts Diploma Program.
This course teaches basic product knowledge and terminology and the effects of seasoning and flavouring of proteins. It emphasizes the importance that different types, cuts and qualities of meat have in deciding what cut/type of meat is appropriate for a particular application. Not only will we go into depth in the composition and structure of meat, but also the predominant cooking methods generally accepted for specific cuts of beef, pork, poultry, game, fish and shellfish. The students will prepare and present a number of basic protein dishes. This course is one of the series of courses which, when taken together, will prepare the student to write the first period apprenticeship exam and/or complete the Culinary Arts Diploma Program.
Culinary Math will introduce the student to the importance of math in the kitchen. The students review basic mathematic fundamentals, as well as learn recipe costing and conversion, and converting weights and measures in both the metric and US Standard system. Students will be required to apply this knowledge on a daily basis as they continue through the culinary program they have chosen. This course is one of the series of courses which, when taken together, will prepare the student to write the first period apprenticeship exam and/or complete the Culinary Arts Diploma Program.
Introduction to Baking is an extensive course that covers the basic trade principles, ingredients and tools used in the modern bakeshop. The student will learn the principles of baking, and apply them to prepare and present a variety of items such as yeast products, cookies and quick breads, as well as pies and fillings. This course is one of the series of courses which, when taken together, will prepare the student to write the first period apprenticeship exam and/or complete the Culinary Arts Diploma Program.
In this course the student will learn to prepare a variety of traditional breakfast and lunch dishes, fermented and unfermented dairy products, as well as identify breakfast beverages, hot and cold. This course is one of the series of courses which, when taken together, will prepare the student to write the first period apprenticeship exam and/or complete the Culinary Arts Diploma Program.
In this course you will be introduced to salads and sandwiches. You will develop the knowledge on how to identify the basic structure of salads and their classifications. You will understand the guidelines for salad making, as well as understanding the handling techniques for salad ingredients.
As part of this course, you will gain an understanding of the preparation of sandwiches including making of spreads and fillings. You will prepare and present a variety of sandwiches and salads with accompanying dressings.
This course is one of the series of courses which, when taken together, will prepare the student to write the first period apprenticeship exam and/or complete the Culinary Arts Diploma Program