Culinary Arts (Professional Cooking)

This course is for students interested in gaining the skills needed to secure an entry-level position and/or considering a career in the Food Services industry.  There are very few teacher lectures or bookwork as this course is more of a ‘hands-on, learning-by-doing’ type of class. The final exam is a dinner that students make for invited guests!

Students gain valuable experience by working with current industry-standard tools and equipment and by being instructed by Journeymen Chefs.

Students are introduced to a wide variety of techniques specific to baking, cooking snacks and entrees, and salad-making, and learn the importance of safety and sanitation techniques vital to all personnel who work with food.

Foods 10

Credits: Every student must earn a minimum of 5 credits to advance to the next level
Prerequisite: None
Required for: Foods 20 Level

This course is for students interested in learning cooking basics.
Students learn the importance of safety and sanitation techniques vital to all personnel who work with food.

  • FOD1010 Food Basics
  • FOD1020 Contemporary Baking
  • FOD1030 Snacks and Appetizers
  • FOD1040 Meal PlannerFOD2150 Food Safety and Sanitation

Typical Projects:
Chicken wings, pizzas, nachos, deviled eggs, soup, bread, cupcakes, cheese buns, salads, canapés, onion rings and fruit kebabs

Foods 20-A

Credits: Every student must earn a minimum of 5 credits to advance to the next level
Prerequisite: Foods 10
Required for: Foods 30 Level Courses

These intermediate courses build upon basic skills and knowledge of cooking. At the end of the semester there is a field trip to enjoy some fine dining.

  • FOD1060 Canadian Heritage Foods
  • FOD2050 Bread Products
  • FOD2070 Stocks, Soups and Sauces
  • FOD2090 Creative Cold Foods
  • FOD2100 Meat Cookery

Typical projects:
Jerky, cultural cuisine-of-choice, doughnuts, mayonnaise, cinnamon buns, gravy, fruit trays, braided bread, cream soups and Kaiser buns

Foods 20-B

Credits: Every student must earn a minimum of 5 credits to advance to the next level
Prerequisite: Foods 10

These intermediate courses build upon basic skills and knowledge of cooking. At the end of the semester there is a field trip to enjoy some fine dining.

  • FOD1070 Farm to Table
  • FOD2040 Cake and Pastry
  • FOD2120 Meal Planner II
  • FOD2130 Vegetarian Cuisine
  • FOD2170 International Cuisine

Typical projects:
Pie, cream puffs, vegetarian chili, quiche, garden salad, Chinese stir-fry, borscht, tofu, soy-milk dessert

Foods 20-C

Credits: Every student must earn a minimum of 5 credits to advance to the next level
Prerequisite: Foods 10

These intermediate courses build upon basic skills and knowledge of cooking. At the end of the semester there is a field trip to enjoy some fine dining.

  • FOD2060 Milk & Eggs
  • FOD2110 Fish & Poultry
  • FOD2140 Rush Hour Cuisine
  • FOD2180 Vegetables & Fruit
  • FOD2190 Grains, Legumes, Nuts & Seeds

Typical projects:
Egg salad, omelet, crepe, filleting trout, shrimp kebabs, stuffed chicken, invent-a-burger, fruit glaze, dessert, and lentil soup & rice pilaf

Foods 30-A

Credits: Every student must earn a minimum of 5 credits to advance to the next level
Prerequisite: Foods 20-A

These advanced level courses build upon basic skills and knowledge and may lead to a promising career. At the end of the semester there is a field trip to enjoy some fine dining.

  • FOD3010 Food for the Lifecycle
  • FOD3030 Creative Baking
  • FOD3050 Advanced Soups & Sauces
  • FOD3080 Advanced Meat Cookery
  • FOD3100 Entertaining with Food

Typical projects:
Baby food, prenatal meal, torte, marzipan, braided bread, clam chowder, French onion soup, broiled steak, beef bourguignon, etc.

Foods 30-B

Credits: Every student must earn a minimum of 5 credits
Prerequisite: Foods 20-A

These advanced level courses build upon basic skills and knowledge and may lead to a promising career. At the end of the semester there is a field trip to enjoy some fine dining.

  • FOD3040 Yeast Products
  • FOD3060 Food Presentation
  • FOD3070 Short-order Cooking
  • FOD3110 Food Processing
  • FOD3140 International Cuisine II

Typical projects:
Fancy buns, brioche, stolen, fruit/vegetable carving, culinary art salad, Panini, breakfast special, homemade jam/jelly, pickles and ethnic meals of your choice