Welcome to Meat and Poultry. This course builds on the skills and knowledge learned in Fundamental Proteins. You will utilize and demonstrate a variety of cooking techniques common in the industry and apply them to beef, pork, lamb, poultry, and specialty meats, to prepare and present a number of more complex meat dishes. You will learn to adjust for carry over cooking and determine doneness of prepared items.
This course builds on the skills developed in Stocks, Soups and Sauces 1. The student will further develop their knowledge of stocks and lead sauces and apply it in a predominantly lab setting, while demonstrating proper cooling, holding and storage techniques. Consommé, glaze, fish fumet and court bouillon will be explored, as well as a variety of specialty and ethnic soups. The student will also be introduced into simple and compound butter sauces.
This course is one of the series of courses which, when taken together, will prepare the student to write the second period apprenticeship exam and/or complete the Culinary Arts Certificate Program.
Advanced Fruits, Vegetables, and Starches is a continuation from Fundamental Fruits, Vegetables, and Starches from the first semester. In this course the student will take a more detailed look at the preparation of potatoes, pastas, rice, grains and vegetables.
A variety of cooking methods will be applied in a lab setting using the techniques they have learned. Applying the knowledge and skills they have thus far developed in this and previous courses, they will prepare and present a variety of vegetable, potato, pasta, and rice side dishes to accompany entrees.
This course is one of the series of courses which, when taken together, will prepare the student to write the second period apprenticeship exam and/or complete the Culinary Arts Diploma Program.
Welcome to Meat and Poultry. This course builds on the skills and knowledge learned in Fundamental Proteins. You will utilize and demonstrate a variety of cooking techniques common in the industry and apply them to beef, pork, lamb, poultry, and specialty meats, to prepare and present a number of more complex meat dishes. You will learn to adjust for carry over cooking and determine doneness of prepared items.
This course builds on the skills and knowledge learned in Fundamental Proteins. You will utilize and demonstrate a variety of cooking techniques common in the industry and apply them to fish and seafood products, to prepare and present a number of mo
This course builds on the theory and skills covered in Introduction to Baking . You will develop some higher skill techniques used regularly in the food service industry today in a predominantly hands on production lab setting with a strong focus on pastries, cakes and specialty desserts. You will apply the knowledge that you have learned to prepare and present a variety of baked pastries and desserts.
This course is one of the series of courses which, when taken together, will prepare you to write the first period AIT exam and/or complete the Culinary Arts Diploma Program.
Building on the skills developed in Cold Kitchen, the focus in this unit switches to the preparation and presentation of appetizers and canapés, while exploring a variety of food presentation techniques. You will examine a variety of foods used as appetizers, hors d’oeuvres and canapés, as well as the accompaniments they are traditionally served with. Brines and marinades will also be studied as to how they pertain to appetizer dishes. This course provides you with a more thorough understanding of cheese. A detailed look at cheese classification, varieties and identification, as well as the process for making cheese will be the focus. You will also learn how to prepare and present cheese.
This course is one of the series of courses which, when taken together, will prepare you to write the second period AIT exam and/or complete the Culinary Arts Diploma Program.
Welcome to Kictchen Management. This course builds on the fundamentals of Culinary Math, with a focus on management controls in a professional kitchen. You will learn how to calculate and influence two of the highest costs of the business, food and labour, while also learning about product ordering, storage and rotation systems. You will continue to apply what you have learned in this course on a daily basis as you progress through the Culinary Arts program that you have chosen to pursue.
This course is one of the series of courses which, when taken together, will prepare you to write the first period AIT exam and/or complete the Culinary Arts Diploma Program.