Culinary Management Courses

In this course, students will be introduced to academic writing styles with a thematic focus on current issues. This course will help students to express themselves clearly and correctly in written form. Students will critically analyse assigned readings and express their thoughts. The course will also focus on the development of an academic paper utilizing the APA style of documentation.

This course introduces students to professionalism in the food service industry. The importance of personal hygiene for food service workers will be stressed with emphasis on food safety and sanitation. Health and safety protocols and procedures will be investigated and Red Cross certification will be obtained. Students will develop skills in working with various kitchen tools and large and small kitchen equipment. This course also introduces students to basic food preparation. Students will prepare stocks, soups, basic sauces, potato dishes, grains, legumes, pasta and vegetable dishes.

This course introduces the student to professional culinary terminology, food production, management, techniques and presentation. Cooking methods, stocks, soups and basic sauces are discussed along with vegetable, potato, rice, grain, legumes, pasta, eggs and short order food preparation are introduced.

This course will enable the student to demonstrate basic professional baking techniques and a working knowledge of baking fundamentals for a la carte and banquet settings. The course content will cover the mixing methods used to produce yeast breads, quick breads, pies, tarts, doughs, sponge based pastries, custard, creams, choux paste, and laminate products.

In this course, you will learn how to make informed diet choices that include fundamental aspects of nutrition and recommended nutrient intakes. Customer dietary needs and allergies will be covered and students will prepare healthy, nutritious meals.

This course provides the learner with an introduction to basic mathematical skills required for the hospitality industry. Upon completion of the course, learners will be able to apply their knowledge of basic numeric operations, weights and measures, and basic recipe conversions to the many facets of the food and beverage service industry.

This course introduces the student to the use of a computer as a business tool. Specifically, the student uses Microsoft Word, Excel and PowerPoint to create menus, portfolios and documents for the food service industry.

This course provides the student with the opportunity to work with local food shelter organizations assisting with volume cooking. The student will practice basic classical and contemporary methods of cooking. This will engage students with the demanding needs within our community and surrounding areas. It is part of the College’s sustainability plan.

This course will provide the student with a basic understanding of meat, fish and shellfish identification, purchasing, and fabrication used in modern kitchens. The Garde Manger (cold kitchen) will provide the student with a practical knowledge of buffet presentations, salads, and appetizers, pates, and hors d’oeuvres used in classical and contemporary cuisine.

Successful completion will enable the student to demonstrate advanced professional baking techniques and a working knowledge of baking fundamentals for à la carte and banquet settings. The course content will cover custard fillings, ice creams, sorbets, classic and contemporary cakes and tortes, cheesecakes, soufflés, hot desserts, fruit coulis, purees and contemporary plating techniques.

This course will provide the student with fundamental food production and presentation techniques. It will also provide a basic understanding of inventory control, purchasing and receiving procedures, selection of suppliers and purchase specifications.

The student will experience basic and advanced service techniques for food and beverage. Our on-campus restaurant will be used for practical service applications. Students will obtain “Smart Serve” certification along with customer service training.

This course will provide fundamental menu planning and design concepts as well as an overview of the traditional and contemporary functions that menus provide. Students will explore restaurant, banquet, institutional and cocktail menus as well as basic menu pricing concepts and flavour profiles.

Students will be required to research, plan and cost international menus. They will purchase, receive and prepare the menus to a high standard for service in our on-campus dining room. All the menus will have an international specific theme.

In this course, students will gain experience through placement in a local hotel, restaurant, institutional or hospitality establishment. The student can choose between working in the kitchen or the bakeshop, where they will apply classroom theory in a practical setting.

This seminar will introduce students to the upcoming local placement. Discussion will be around proper kitchen etiquette, dress code, interpersonal skills, as well as industry awareness.

This course will explore recent trends and techniques found worldwide in the food service industry. Students will take a hands-on approach in the food labs preparing unique cuisine using modern presentation styles.

This course will use mathematical skills and menu concepts obtained in Menu Planning for Profitability I and II to cost recipes and set selling prices. Students will explore the factors and conditions that help to maintain budgets and contribute to a profitable hospitality enterprise.

In this course, students are presented with marketing fundamentals applicable to the food service/hospitality industry. Students will create a strategic marketing plan to include in a business plan for a 40-seat restaurant. Students will be expected to research and incorporate consumer segments and industry trends. A portion of this course is also dedicated to the legal, ethical, and corporate social responsibility that factor into the operating of a successful food service/hospitality business. The management influence on licensing, laws, and ethics is also analyzed

This course will provide the student with the opportunity to run our on-campus restaurant using techniques they have learned throughout the first three semesters. The focus will be on regional and international menus.

This course provides a basis for understanding the global impact that resulted from the introduction of Indigenous foods from the Americas as well as the cultural impact that colonization had on the lifestyles of the Indigenous peoples of North America.

This course provides the student with the opportunity to work in our on-campus restaurant. The student will learn to utilize classical and contemporary methods of cooking and presentation styles. The student will have the opportunity to practice their skills and gain firsthand experience in both the preparation and service functions of a restaurant.

In this course, students will have the opportunity to apply the knowledge and skills obtained throughout the program to create a personalized business plan for a 40-seat restaurant. A portion of this course is dedicated to the development of business communications, where students will apply written and oral skills to informal and formal presentations. Upon completion of this course, students will have developed entrepreneurial skills they can use to create a foodservice/hospitality business.

This course sharpens the list of culinary skills that the student must possess in order to graduate. It is essential that the graduating Culinary Management students meet with industry expectations in regards to high quality culinary skills.

In this course, students will have the opportunity to take on increased responsibilities and further hone their culinary skills in a second field placement setting.

This seminar will introduce students to the upcoming local placement. Discussion will be around proper kitchen etiquette, dress code and interpersonal skills as well as industry awareness.

This course will provide the student with a basic understanding of wines, spirits, and liqueurs. Students will explore basic mixology and handling, storage, tasting and service of wine from around the world. Successful pairing of wine with food as well as the use of alcohol in cooking and food preparation will also be examined.

This course introduces the student to the fundamentals of kitchen management. Emphasis on the Chef as a leader, dealing with motivation, morale and dealing with conflict. Students will discuss operating expenses and sales reports to be used with their projects.