Culinary Arts Courses
print full list with descriptionsTake the following course(s), minimum grade: Pass
Culinary Industry Certifications
Culinary Industry Certifications
This area of study will give students the opportunity to participate in food and materials handling, first aid and basic rescuer (CPR) certification training. This course is designed to enhance the training provided by the Culinary Arts curriculum. These certifications have been recognized by the industry as being relevant and essential to the professional culinary environment.
Hours: 45
Course Code: CULART-185
Culinary Arts Internship
Culinary Arts Internship
The internship is an integral part of the Culinary Arts program at The Culinary Institute of Canada. This experience provides the student with the opportunity to build on the skills developed in their first year of training. Our industry partners have indicated a need for a skill based workforce and this internship places focus on integrating a student's educational development into a real world work environment. The student will also be able to integrate themselves into a culinary team environment and see first hand what the culinary world has to offer and how they will fit into their chosen career. The student will identify and choose a work site between their first year and second year of training and complete a required amount of work hours during this work term. Each student will complete a personal portfolio of their experience to document and better illustrate to themselves the experiences they have had during the internship period.
Hours: 640
Course Code: CULART-200
Take the following course(s), minimum grade: 60%
Information Technology
Information Technology
This course, using a self-directed model supported with instructor assistance, will give students the skills needed to establish competency with computers and computing technology. The purpose of this course is to introduce students to various types of information processing systems used in business environments. The four areas of focus for this course include computer concepts, word processing and desktop publishing, spreadsheets and electronic presentations.
Hours: 45
Course Code: CULART-102
Food Math
Food Math
This course will show the student that it is necessary for all employees of a foodservice operation to have an understanding of the basic math concepts involved. It takes math skills to control food and labor costs which are seen as the two expenses that determine a profit or loss. Upon completion of this course,the student will have a basic grasp of the math topics that directly apply to the operation of a foodservice establishment.
Hours: 45
Course Code: CULART-106
Entremetier
Entremetier
Through theory and demonstration students are provided with the tools required to succeed in the Entremetier station of a professional kitchen. Students will identify, store, handle and rotate a large variety of vegetables, fruits, herbs, and farinaceous products. Developing as a professional is an integral component of the course as the students develop safe and effective knife handling techniques to produce consistent classic knife cuts, and practice essential organization and sanitation skills. As they build on these skills, students will select and apply appropriate cooking methods and techniques to prepare and cook various vegetable and starch dishes.
Hours: 45
Course Code: CULART-115
Baking
Baking
Baking and pastry methodology can be utilized in many areas of the professional kitchen. Through theory and demonstration, this course is designed to offer students fundamental baking techniques and methods required in the cooking trade. Baking and pastry is very much a science and requires accuracy in the preparation of all items. For this reason, it is necessary for students to understand the theoretical and practical aspects of baking. Whether, as professionals, students work in the smallest or largest of establishments there is a need to understand these basics to prepare certain items efficiently.
Hours: 45
Course Code: CULART-125
Business Communications
Business Communications
Industry demands excellent communication skills recognizing that good writing and speaking reflect good thinking. Students will benefit by gaining an overview of the wide range of communication skills used by business people to present ideas clearly and persuasively, and by applying this knowledge through exercises, case studies and assignments. After successful completion of this course, the student will be able to present themselves to potential employers as professionals, via employment packages and interview skills. The student will be able to demonstrate an understanding of the various applications of business writing and the ability to write business correspondence. The student will communicate positively using both verbal and non-verbal techniques. The student will also be able to demonstrate a professional image and attitude.
Hours: 45
Course Code: CULART-135
Cold Cuisine I
Cold Cuisine I
Through theory and demonstration students will be introduced to the Garde Manger section of a kitchen. Students will be able to communicate using appropriate terminology. While working efficiently and professionally students will prepare quantities of sandwiches and salads in a variety of styles. Cheese, charcuterie, hors d'oeuvre and platter presentation are important components of the Garde Manger section that the students will discover.
Hours: 45
Course Code: CULART-145
Stocks, Soups and Sauces
Stocks, Soups and Sauces
This course is designed to help the student integrate the foundations of classical stocks, soups and sauces into their developing culinary repertoire. The skills required to produce quality stocks, soups and sauces are very important to the professional chef because more and more emphasis is being placed upon healthy eating and overall food quality. A student with a thorough understanding of the ingredients and techniques used when preparing stocks, soups and sauces is well equipped to undertake many challenges in the foodservice industry.
Hours: 45
Course Code: CULART-155
Breakfast Cookery
Breakfast Cookery
This course is designed to enable the student to develop critical skills needed to work in a breakfast kitchen. Students will explore the procedures and techniques for producing a small and large scale breakfast items. Students will discover and demonstrate the many different components of breakfast cookery in today's food service industry.
Hours: 15
Course Code: CULART-165
Meat and Seafood Identification and Fabrication
Meat and Seafood Identification and Fabrication
It is very important that chefs have a thorough understanding of fabricated meat proteins. The foodservice industry is challenging young chefs to produce precise cuts and added-value products in today's foodservice industry. In this course, students will gain and apply the knowledge of meat and poultry fabrication. Students will learn how to break down primal and sub-primal cuts from block ready meats and whole carcasses of animals. Students will also develop an understanding of the proper storing and handling techniques for meat and poultry. This course also provides students with the knowledge to identify market forms of fish and shellfish. Finally, students will apply various techniques for cutting, storing and handling fish and shellfish.
Hours: 45
Course Code: CULART-175
Food Production and Service
Food Production and Service
This course will introduce students to the diversity of food production and service. Through theory, demonstration and practical application, students will be exposed to a variety of skills essential to function in a volume food service environment. This course further emphasizes professionalism in the food service industry, and will help in cultivating a professional attitude. This professional attitude is an essential foundation of a professional career in the hospitality industry.
Hours: 45
Course Code: CULART-190
Nutrition for the Culinary Professional
Nutrition for the Culinary Professional
There is increasing concern about health among the general public. Trends toward healthier eating and increasingly knowledgeable consumers have resulted in a need for culinary professionals with nutrition knowledge. Students gain an appreciation of the importance of healthy eating and how it relates to health. This course is intended to introduce culinary students to the basic science of nutrition. Students will explore the major macronutrients and briefly cover micro-nutrients. Students are equipped with the basic knowledge and skills needed to handle common dietary requests such as lactose intolerance, celiac disease and allergies. The course focuses on translating this knowledge into menu development and actual food choices.
Hours: 45
Course Code: CULART-195
Food and Beverage Service
Food and Beverage Service
This course will allow students to acquire the knowledge and skills to develop professional attitudes and offer quality service techniques for formal and informal food and beverage operations. Students will develop an awareness of the psychology of service while investigating personnel requirements, types of service, and service equipment. Students will experience the duties and responsibilities of the server and the service staff. This course has been designed to allow students to develop confidence in the procedures to be followed in each step within the order of food and beverage service. Doing so, students will expand their knowledge in beverage products, smallwares and glassware. This course also includes a 10 hour practical component that each student will be required to complete in either the Lucy Maud Dining Room or the Montgomery Room pending pre-booked function days and times.
Hours: 45
Course Code: CULART-203
Food, Beverage, and Labour Cost Control
Food, Beverage, and Labour Cost Control
This course will introduce the student to the importance of controlling food, beverage and labor costs in the successful operation of a food and beverage outlet. The student will develop confidence in each of the seven steps in controlling food/beverage costs including menu planning, pricing, purchasing, storing, issuing, production and sales. Through application exercises the student will identify and apply various food and beverage cost accounting systems. The importance of labor cost control will be stressed and students will develop confidence in implementing labor cost procedures.
Hours: 45
Course Code: CULART-205
Human Resource Management
Human Resource Management
Successful completion of this course will equip students with a foundation of basic leadership skills. A special focus is placed on skills which relate to communication, teamwork, management functions, styles of leadership, motivation, staffing, training, delegating and performance assessments.
Hours: 45
Course Code: CULART-208
Cuisine in Canada
Cuisine in Canada
This course has been designed to offer students the opportunity to explore, integrate and showcase the basic food history of specific regions in Canada. Students will discuss and discover local products, ingredients, traditional dishes and styles of cuisine derived from the history of various regions across Canada. Emphasis will be placed on the importance of developing an appreciation for Canada and it's cuisine within global foodservice.
Hours: 45
Course Code: CULART-215
Classical Cuisine
Classical Cuisine
There is great value in the culinary knowledge of our past. It enables us to appreciate how the chef has evolved as both a professional and craftsperson. Through theory and practice in the kitchen environment, this course examines the history and terminology relating to classical menus, food preparation and food presentations. Following the principles and techniques of Auguste Escoffier, emphasis will be placed on foodservice elements found in the classical repertoire which have maintained their modern appeal. Students will learn how to organize and plan classical menus while integrating classical terminology into the modern kitchens.
Hours: 45
Course Code: CULART-225
Menu Planning and Equipment
Menu Planning and Equipment
This course will introduce students to the principles of menu design and kitchen layout. Students will have the opportunity to examine factors that impact the planning and writing of menus. This course will both theoretically and practically, place emphasis on plate presentation, visual appeal of food and the importance of the first impression food can make to a customer. Students will be exposed to portion control as well as food purchasing and receiving. Finally, students will gain exposure to kitchen equipment, specifications and various technologies found in the modern kitchen.
Hours: 45
Course Code: CULART-235
Fish and Seafood
Fish and Seafood
This course is designed to give the student the ability to identify and work with various fish and seafood products in both a safe and creative manner. Students will also have the opportunity to experience advanced seafood cookery techniques. Components of this program also include basic instruction on kosher cooking and allergy/allergen identification.
Hours: 45
Course Code: CULART-245
Culinary Trends
Culinary Trends
Culinary trends reflect a shift in taste and cultural practices over time, combined with advances in technology and culinary techniques. In this course students will identify current culinary trends and will gain an understanding of the factors that influence trends. Additionally, students will have the opportunity to apply their knowledge through practical applications.
Hours: 45
Course Code: CULART-256
Cold Cuisine II
Cold Cuisine II
Garde Manger is often considered one of the most diverse and creative areas of the professional kitchen. With the foundation already acquired in Cold Cuisine I, students will begin to apply skills and techniques in restaurant and banquet production. Students will be involved in many areas such as charcuterie, curing and smoking, salad composition, buffet platter design, use of buffet show pieces, buffet set up and display, and related cooking techniques specific to the cold kitchen.
Hours: 45
Course Code: CULART-265
International Cuisine
International Cuisine
Chefs and cooks alike need to develop an awareness of where many culinary skills and techniques derive. As well, they should be able to identify and integrate the ingredients and cuisines from different origins and cultures from around the world into their own repertoires. This course will help students identify the impact of international food history on culinary trends and foundations. Students will have the opportunity to taste and use many local products, ingredients, and classical dishes derived from these specific countries.
Hours: 45
Course Code: CULART-275
Meat, Game, and Poultry
Meat, Game, and Poultry
In this course, students will continue to apply the fundamental butchery techniques and cooking concepts that were introduced in Meat and Seafood Identification and Fabrication. As a new focus, this course will introduce the many possibilities of game preparation. Students will have the opportunity to experience advanced butchery, portioning and preparation techniques for both a la carte and buffet style meat, game and poultry items. Students will also challenge themselves to integrate theoretical and practical methodologies for the purchasing, handling and storage of meat, game and poultry.
Hours: 45
Course Code: CULART-285
Wine Appreciation
Wine Appreciation
Culinary success can only be achieved with a wide range of knowledge in all aspects of the food and hospitality industry, in which wine plays a significant role. In this course the student will learn the basics of wine knowledge, how it is made, and how it pertains to the culinary world. The student will experience various, specific elements in understanding wine with focus on production, types and styles, practical tasting and sensory analysis, international wine countries, and food and wine pairing. The goal of this course is to give the student a solid base in understanding this vast subject and allow for a continuing foray into the world of wine.
Hours: 30
Course Code: CULART-290
Canadian Hospitality Law
Canadian Hospitality Law
This course is an introduction to Canadian law as it applies to the tourism and hospitality industry. Students will develop an understanding of the legal concepts and principles that govern personal and commercial relationships, and will learn how our lives are intimately influenced by law. This course will also enhance the student's ability to anticipate and avoid many common legal problems before they arise.
Hours: 45
Course Code: CULART-295
