Cook II (Apprenticeship)

This course building builds on skills learned in Applied Baking Techniques I. Students will focus on more advanced baking and pastry arts techniques by preparing fillings, decorations, petit fours, souffles and hot desserts , custards, contemporary plating techniques, ice creams and more.

• Hours: 45
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

Through demonstration and lecture the elementary principles of food preparation and baking will be introduced. Students will learn about the kitchen brigade system, tools and equipment, principles of cooking, ingredient identification and the theory behind culinary and baking preparation techniques. This course will also allow the student to enhance their understanding of the culinary arts as a profession.

• Hours: 39
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: $84.45

This practical learning lab provides the student with the opportunity to enhance his/her individual culinary techniques, methods of food preparation and presentation. The advanced preparation and presentation of soups, salads, garde manger, meats and fishes will be demonstrated and practiced.

• Hours: 105
• Credits: 5
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

This practical learning lab provides the student with the opportunity to enhance his/her individual culinary techniques, methods of food preparation and presentation. The advanced preparation and presentation of soups, salads, garde manger, meats and fishes will be demonstrated and practiced.

• Hours: 96
• Credits: 5
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

Students will learn how to develop and cost menu ideas, developing a marketing plan and preparing a work plan and labour schedule for executing their menu projects.

• Hours: 15
• Credits: 1
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: Not available at this time.

This entrepreneurship course will provide students with an understanding of the complexity, challenges, commitments, and responsibilities of implementing business start-ups. Students will analyze the main aspects of opening a new business by creating a business plan. Essential small business planning elements will be researched and developed: business opportunities, a feasibility study, as well as a marketing and social media plan. Business financing, law, and risk management will also be examined.

• Hours: 60
• Credits: 4
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: $94.50