This two year program begins in the kitchen with everything you need to start your culinary career. You will work closely with Red Seal Chef instructors through events and projects as well as having opportunities to attend industry-based competitions. This program teaches students to research and menu plan for buffets, banquets, festivals and other events that the Culinary Program will organize throughout the year. Upon completion, students who register as apprentices may be granted Level 1 and Level 2 towards Red Seal certification allowing students to fast track their careers in this exciting field.
Year 1 Tuition: $5866 Books $1378
Year 2 Tuition: $6014 (estimated)
September 2024 Start
Program dates: TBD
Meadow Lake Campus
*English language requirement
First Aid - Emergency
Basic First Aid & CPR techniques taught in an interactive environment for individuals and employees who want an overview of First Aid & CPR in the workplace or home. The course covers skills needed to recognize, prevent and respond to cardiovascular emergences for Adults, CPR and other topics such as choking, airway and breathing emergencies, and prevention of disease transmission. This course meets the minimum regulations for Workplace Health & Safety for Basic First Aid. Participants who meet the required standard receive a nationally recognized certification that is valid for three years. Textbook included in cost of tuition.
This course includes basic preparation, cooking and serving of egg dishes and breakfast items for an a la carte menu as well as for a buffet. This course also includes related dairy products.
This course improves students’ ability to navigate the college experience and environment, including student's rights, roles, and responsibilities. In this course, students reflect on their skills, attitudes, and expectations and develop learning strategies to help them to become successful, resilient, and self-directed learners. The course covers topics such as success in online learning, time management strategies, learning strategies, assessment taking strategies, academic integrity, information and digital literacy, and wellness, among others. It integrates elements of student orientation
This course provides an overview of the cooking profession and the food service industry. It includes information on sanitation, safety, Workplace Hazardous Materials Information System (WHMIS), first aid and safe food handling
This course provides information and practical experience on how to follow a recipe, use seasonings and flavours, as well as perform mise en place. The importance of basic nutrition is highlighted.
This course includes student participation in special projects and functions with closely supervised guided learning. Projects are chosen to match the abilities of year one students. The learner rotates through several stations to develop the skills, techniques, knowledge and critical thinking experience necessary to succeed in industry.
Culinary Skills (COOK-0082) Prerequisites: COOK-0014 FoodSafe 1 & COOK-0079 Cooking Fundamentals The learner is introduced to the most commonly used equipment, tools and utensils in foodservice kitchens with a focus on safe techniques and procedures for handling, use and storage. Knife skills are emphasized and the basic concepts and specific operations of mise en place are discussed.
This awareness seminar is provided by the Fire Department. Participants learn to identify various fire types and understand their individual characteristics. Fire hazard identification and fire safety procedures are demonstrated in relation to food service operations. Participants learn the functions of a fire extinguisher, coupled with a practical learning exercise demonstrating proper handling and extinguishing techniques.
This seminar a must for owners, managers, supervisors, chefs, cooks, and other personnel responsible for purchasing, handling, preparing and serving food. FoodSafe is a nationallyrecognized seminar that addresses the relationship between microbiology and food-borne illness, safe food handling, personal hygiene habits, effective cleaning and sanitizing of equipment and utensils, and measures to ensure a clean, safe food service operation. Participants who pass the examination receive a nationally-recognized certificate which is valid for five years.
Garde Manger 1
This course includes the basics and practical skills of cold food preparation. Topics include salads, dressings and sandwiches as well as plate presentation and garnishes.
Prerequisite: HOSP-0052 Smart Choices This course provides the learner with the theoretical knowledge and practical skills related to basic hospitality operations. It focuses on introducing learners to fundamentals related to service operations in the dining room including table service, bartending, and dining room management. Knowledge is also gained in beverage service as it relates to beer, wine and spirits. A large component of the course is completed in a practical setting allowing the learner to gain a handson approach to their learning. This course reviews the rules and practices the responsible alcohol service.
Job Skills Development
In this course students learn how to promote themselves more effectively to get the job they want. Students develop the skills and strategies needed to successfully market their skills so they can compete effectively in the job market. Emphasis is placed on understanding the job search process, preparing a résumé and cover letter, interview skills and business etiquette.
Level 1 Final Practice Cook
This is the practical exam for Level 1 Cook for the Apprenticeship and Trades Commission.
Level 1 Final Theory Cook
This is the theory exam for Level 1 Cook for the Apprenticeship and Trades Commission.
Meats and Poultry 1
In this course students learn meat and poultry varieties, grading and inspection, cooking methods, seasoning and marinating techniques, testing for doneness and quality of finished products and presentation with accompaniments.
Menu Planning and Food Costing
This course examines three major areas of cost control: food, beverage and labour costs. Students learn to coordinate activities to prepare for banquets and dining room service. The use of computer software for ordering, inventory and cost control is included.
This course introduces students to basic principles and techniques of baking. The learner becomes familiar with the formulas, measuring and ingredients used in the baking process through the production of pies, yeast products, cakes, desserts, cookies and pastries.
Smart Choices is a new responsible service training program, focussing on current laws, safety requirements, and responsible strategies when serving and selling liquor. This training helps people who sell and serve liquor and those who offer gambling in their establishments, understand the legal requirements and put in place responsible strategies to reduce risks and harm. This certification is a legal requirement in Manitoba for anyone serving in, supervising, managing or owning a licensed establishment to increase public safety.
Stocks, Soups and Sauces
This course covers basic areas of stocks, thickening agents, soups and sauces.
This course gives students a basic understanding of how to prepare and cook vegetables, fruits and starches. Students learn how to handle, as well as the proper techniques to preserve quality and how to retain texture and nutritional value.
If you work in the proximity of hazardous materials, this awareness course is for you. As an introduction to Workplace Hazardous Materials Information System (WHMIS), this course covers safe work habits with hazardous materials, Material Safety Data Sheets (MSDS), and labelling of hazardous materials. This course is presented in a straightforward, non-technical manner.
Word Processing Skills
In this course, students work in a collaborative environment to learn the computer skills necessary to communicate with others, manage their work, and create a variety of files commonly found in the culinary industry. By utilizing web-based research skills, students learn about various applications and complete practical projects to develop skills in those applications.
Prerequisite: COMP-0020 Word Processing Skills Students gain practical skills in utilizing software to assist in food service management. Specifically, students learn how to use computerized programs to create prep, line and plating specifications, manage inventory and track food costs, and link the management of these components to the overall financial health of the food service operation. Students also hone their online portfolio to showcase their employability skills.
Cuisine and Trends
In this course, students explore the flavours and recipes of international cuisine, as well as trends in cooking.
Culinary Applications 2
Prerequisite: COOK-0081 Culinary Applications 1 This course includes special projects and functions that allow the student to transfer what they have learned to practical application and to exercise critical thinking. The learner rotates through several stations as a chef de partie to develop skills, techniques and knowledge in the area of food service management and cost control.
Students learn the concepts of effective foodservice employee management. Topics include hiring practices, orientation and training, supervision, performance evaluation, discipline and dismissal, and multicultural management.
Garde Manger 2
Prerequisite: COOK-0005 Garde Manger 1 Students learn to plan, design, prepare, and present advanced level platters, buffets, displays, sculptures and showpieces. This course prepares the student for the 'Special Culinary Projects' course
Level 2 Final Practical Cook
This the practical exam for Level 2 Cook for the Apprenticeship and Trades Commission.
Level 2 Final Theory Cook
This is the theory exam for Level 2 Cook for the Apprenticeship and Trades Commission.
Meats and Poultry 2
Prerequisite: COOK-0010 Meats and Poultry 1 This course expands on the skills and techniques previously developed and it introduces advanced techniques and procedures. Topics include understanding cuts of meat, classifications and wild meats.
This course focuses on the most common nutritional requests: reduced fat, reduced salt, reduced sugar, reduced calories, more complex carbohydrates and protein from sources other than red meat. Dietary guidelines, food allergies and institutional cooking are also included.
Prerequisite: COOK-0074 Patisserie 1 This course examines the procedures for making breads and other yeast products, cakes, icings, pies, frozen desserts and related items. Students develop skills in the preparation of yeast products, quick breads, choux paste, cookies and puff pastry.
Prerequisite: COOK-0067 Patisserie 2 This course focuses on advanced fermented and yeast-raised products, advanced cake decorating and dessert plating techniques, chocolate creations and classical pastries and tortes including creams, custards, puddings, frozen desserts and sauces.
Students work with a large variety of fish and seafood products to learn proper handling, preparation and cooking. This course includes filleting and determining quality and freshness of both fresh and frozen products.
Special Culinary Projects
Students select, plan, design and create their own special project. Possibilities include culinary competition showpieces, food sculptures, wedding cakes and hot food competition entry.
Stocks, Soups and Sauces 2
Prerequisites: COOK-0174 Stocks, Soups and Sauces 1 This course covers advanced areas of stocks, thickening agents, soups and sauces.
Prerequisite: COOK-0087 Vegetables/Fruits/Starches 1 This course provides students with advanced knowledge of preparing and cooking vegetables, fruits, starches and farinaceous products.