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 and develops the skills needed in stocks, soups and sauces. The knowledge and techniques learned in this course are utilized in all departments of a professional kitchen. Topics include preparation and use of stocks, thickening agents, flavor development, safe food handling and storage. The course also introduces the students to adjusting textures, seasonings, and reduction.
Stocks are often the first item students learn to prepare, it is essential that the student understands the importance of making and using the best quality product from the first steps of production. The students will apply this knowledge in producing high quality soups and sauces.
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 Professional Cooking Certificate Program. It is also one of a series of courses needed to progress on to the second year Culinary Arts Diploma Program
In this course students will gain knowledge on purchasing, handling, and storage techniques for vegetables, fruits, pasta, rice, and potato products. Students will also be able to identify appropriate cooking and preparation methods for fruits, vegetables, and starches.
Knife skills will be demonstrated further through a variety of traditional cuts of vegetables and potatoes. Kitchen labs will teach the students how to prepare a variety of vegetable, potato, pasta, and rice side dishes that can be used 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 Professional Cooking Certificate Program. It is also one of a series of courses needed to progress on to the second year Culinary Arts Diploma Program.
Culinary math will introduce you to the importance of math in the professional kitchen. The student will review basic math fundamentals, as well as learn recipe costing and conversion, and converting weights and measures in both the metric and US Standard System.
Students will learn the menu styles commonly used in the food industry and how basic culinary math applies to menu development. The student will be required to apply this knowledge on a daily basis as you continue through the culinary program you 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 Professional Cooking Certificate Program. It is also one of a series of courses needed to progress on to the second year Culinary Arts Diploma Program
In this course the student will learn purchasing, storage, and handling techniques of fish and seafood. The student will be able to identify fish and seafood classifications, and apply a variety of cooking techniques to fish and seafood. The student will learn to adjust for carry over cooking and demonstrate a number of generally accepted industry methods to determine the doneness of their prepared products.
The student will also apply the skills and knowledge learned in this and previous units to prepare and present a number of basic fish and seafood dishes using common methods in the industry.
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 Professional Cooking Certificate Program. It is also one of a series of courses needed to progress on to the second year Culinary Arts Diploma Program.
In this course the student will be introduced to salads and sandwiches. Students will be able to identify the basic structure of salads, their classifications, the guidelines for salad making, as well as handling techniques for salad ingredients. As part of this unit, students will gain an understanding of the preparation of sandwiches, spreads, and fillings. Students will prepare and present a variety of sandwiches and salads with accompanying dressings. Brines and marinades will also be studied.
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 Professional Cooking Certificate Program. It is also one of a series of courses needed to progress on to the second year Culinary Arts Diploma Program.
This course focuses on gaining an understanding of proper purchasing and handling procedures of meats, poultry, and seafood. Students will learn about composition and quality factors that impact the cooking of particular meats, the appropriate cuts for particular applications, and the importance of the different cuts and qualities of meat. This course will also help the students understand the basic product knowledge, terminology and the effects of seasoning and flavouring of proteins.
This knowledge will be applied throughout the length of the program in the practical component with the regular receiving, storage, and handling of meats. Not only will the course go in depth into the composition and structure of meat, but also the predominant cooking methods generally accepted for specific cuts of beef, pork, poultry, game, and lamb. The students will also learn how to 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 Professional Cooking Certificate Program. It is also one of a series of courses needed to progress on to the second year Culinary Arts Diploma Program.
This course introduces students to the nutritional components of food and how it impacts the body. Students will learn key components of nutritional menu planning regarding allergies, intolerances and special diets. At the end of this unit the student will have a good understanding of how to adjust menu items to accommodate nutritional requirements or modified diets. Food labelling and packaging terminology will also be covered in detail.
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 Professional Cooking Certificate Program. It is also one of a series of courses needed to progress on to the second year Culinary Arts Diploma Program.
This course builds on the skills learned in Culinary Math. The student studies how mathematics and management controls are used in the daily operations of a kitchen by employees and supervisory level positions. The student will learn how to calculate and influence the two highest costs of business operations, labor and food. Food packaging and labeling systems will be discussed, as well as product ordering and rotation. Students will be required to apply this knowledge on a daily basis as they continue through the culinary program.
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 Professional Cooking Certificate Program. It is also one of a series of courses needed to progress on to the second year Culinary Arts Diploma Program.
In this course, the student will establish a comprehensive understanding of appetizers, hors d’ouevres, canapés, and the accompaniments they are traditionally served with. The student will prepare and present a variety of appetizers, hors d’ouevres, and canapés.
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 Professional Cooking Certificate Program. It is also one of a series of courses needed to progress on to the second year Culinary Arts Diploma Program.