Cook - Apprenticeship

In this practical lab course, students develop foundational culinary techniques in a production kitchen. Students demonstrate the ability to plan, prepare, and present menu items. Students learn to follow technical instructions, develop knife skills, and practice classical cooking methods and techniques in food preparation.

This course introduces students to the theories, science, and foods involved in the fundamentals of classical French cuisine and culinary techniques as they pertain to the professional modern food service industry. Students learn cooking methods and the wide range of ingredients used in the operation of a professional kitchen and the foundational principles of bakeshop production.

This course provides students with an introduction to the theory, science, and application of fundamentals techniques in the professional bakeshop. Students apply the knowledge of how various ingredients interact and develop the skills required to prepare yeast products, quick bread, pies, pastries, cookies, custards, and sweet/savory fillings.

This course provides an overview of the operational guidelines for a professional food service operation in a variety of sub sections of the industry. It also assists students to explore the possible career paths within the various styles of operations in the industry. The course emphasizes the need for teamwork, communication strategies and the physical/mental/organizational demands of the professional kitchen. Students acquire the skills required to provide a safe, healthy and well-maintained kitchen environment using the principles of the Hazard Analysis of Critical Control Point System (HACCP)

In this course students are introduced to environmental sustainability, cost control techniques and legal aspects of food operations. Students become familiar with managing human resources, materials and supplies and with the applicable laws/regulations that cover the industry sector such as the Canadian Food Inspection Agency (CFIA), Health Boards, and the Liquor Control Board of Ontario (LCBO) and the Alcohol and Gaming Commission of Ontario (AGCO).

This course focuses on the development of skills and professional confidence in the preparation and delivery of menu courses served to the public. Students apply foundational and intermediate preparation methods including the selection and use of appropriate cooking/baking techniques, ingredients, mise en place, and garnishes. Working in a modern brigade system, students develop practical team and interpersonal skills. Students perform a wide range of cooking techniques in the operation of lunch service in the college dining room.

This course builds upon the theories and science involved in the fundamentals of classical and modern food cookery as it pertains to the professional kitchen. Students demonstrate a working knowledge of food theory and how it is applied in culinary labs. The science of sauces and sauce making, both classical and modern, comprehensive meat, poultry, seafood fabrication, and vegetable theory are the focus of this course.

In this course, students continue to develop culinary knowledge and practical experience gained in the first year labs. This includes demonstrating intermediate preparation and presentation skills such as in-depth charcuterie work and international cuisine. Using a team-based approach, students provide a variety of traditional lunch and dinner menu items for the public in the student-operated dining room, Essence.

Students develop practical skills in advanced baking following bakeshop formulas and technical instructions. Students apply key techniques in patisserie to create more complex classical and modern desserts such as authentic Black Forest cake, wedding cake, laminated dough, pâté à bombe, and various meringues and soufflés.

In this course, students apply a wide range of advanced culinary preparation and production techniques encompassing international cuisines, specialized ingredients, and practical dining room service. Students focus on such topics as advanced sauce making, lobster breakdown, fabrication, offal, and sushi techniques. Team, leadership, and organizational skills are also further developed and demonstrated in the student-operated restaurant.

This course addresses key kitchen management concepts in a variety of commercial, non-commercial, and institutional settings. It focuses on catering and banquet management practices for back and front of house operations. Topics include industry-standard ordering and receiving practices, advanced inventory control systems, cost reconciliations, and data entry for menu and spreadsheet applications. In addition, students study marketing strategies and business management principles that promote successful operations. Students have the opportunity to learn how a catering operation is created including menu planning, banquet event orders, and contracts.