Current Size: 100%
Culinary Administration |
School of Hospitality, Recreation & Tourism |
Program AvailabilityNorth Fall 2012: Open |
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Type:
Advanced Diploma
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Campus:
North
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Program Code:
14111 |
Length: Two semesters, beginning in September |
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CONTACT INFORMATION: Rudi Fischbacher, program co-ordinator | 416.675.5000 | HRTenquiry@humber.ca
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A four-month paid industry internship following semester two gives students the opportunity to practice their skills and get on-the-job training in a domestic or international setting.
For important information about uniforms and other mandatory program-related items, visit hospitality.humber.ca/content/uniforms-other-program-related-items.
Humber also offers the one-year Culinary Skills certificate program 14071; the Culinary Management program 01911; the Cook (Cuisine) Apprenticeship program; and the Culinary Co-op Diploma Apprenticeship program.
The 2012/2013 fee for two semesters is
– domestic $3,982.99
– international $12,800.
Amounts listed are the total of tuition, lab and material fees, uniforms, student service and auxiliary fees for the first two semesters of the 2012/2013 academic year.
Fees are subject to change.
For more information visit Fees and Financial Assistance.
$200 – textbooks and manuals (for two semesters).
Semester 1 | ||
| Course Code | Course | Credits |
| CULN 312 | International Cuisine InfluencesInternational Cuisine InfluencesCourse Code: CULN 312 Credits: 4 This course combines culinary demonstrations and lectures with practical culinary labs, and will explore the culinary techniques, flavours and cultures of a range of international classical kitchens. In the demonstration/lecture portion, the students will discuss and explore the factors (geographical, historical, religious and traditional) that shaped the cultures of each country. Ethnic culinary techniques will be demonstrated during these sessions. The practical classes will focus upon the traditional culinary techniques from the chosen cultures with an emphasis on their inclusion into a contemporary Canadian menu situation. The students will learn to translate classical presentation modes into vibrant contemporary artistic plates suitable for leading edge restaurants or hotels. The concept of food prohibitions will be examined in the pertinent kitchens due to cultural or religious factors.
| 4 |
| CULN 313 | Consumer Behaviour in MarketingConsumer Behaviour in MarketingCourse Code: CULN 313 Credits: 3 Consumer Behaviour in Marketing provides an overall examination of the economic, social, cultural and psychological factors that affect consumers in the marketplace. The course examines the consumer from two perspectives ? firstly the effects of internal forces on an individual including perceptions, motivations, lifestyles and attitudes, then secondly the effects of external factors as a group member considering family and group influences, including age, gender, social class, social, religious, regional, household and other sub-cultural and cultural influences. The second part of the course examines the principles of foodservice marketing. The student will examine the differences of production marketing and services marketing. This course will explore various components of a marketing plan. Specifically, research and analysis along with marketing strategy and planning will be examined. Implementation methods will be discussed and practiced with regards to the finding of the situation analysis. Marketing mix strategies will be utilized through advertising, sales promotion, merchandising, personal selling, public relations and publicity. | 3 |
| CULN 314 | Advanced Butchery and Contemporary Charcuterie Advanced Butchery and Contemporary CharcuterieCourse Code: CULN 314 Credits: 4 This practical course will focus on developing specific butchery and charcuterie skills that will lead into a fine dining a la carte, banquet and culinary competition applications. | 4 |
| CULN 316 | Facilities Design and ManagementFacilities Design and ManagementCourse Code: CULN 316 Credits: 3 This course examines the key principles required for the selection, designing, constructing, maintaining and managing of a restaurant and/of foodservice enterprise. The course examines different restaurant types and the operational factors affecting location and layout. | 3 |
| HRT. 130 | Service ExcellenceService ExcellenceCourse Code: HRT. 130 Credits: 3 This course is focused on developing the student's ability to deliver service excellence - a term used to describe the levels of service that customers seek to receive from an operator in any one of the many tourism industries. This course defines service and the many concepts associated with its delivery at its highest level and provides students the opportunity to develop and practice service excellence strategies and skills that they will be able to use in their future careers. | 3 |
Semester 2 | Course Code | Course | Credits |
| CULN 315 | Human Resources Management/ Hospitality Law Human Resources Management/ Hospitality LawCourse Code: CULN 315 Credits: 4 This course is a study of how tourism and hospitality industries obtain, retain, manage and maximize their human resources. This human resources management course provides an overall understanding of the human resources function as it relates to an organization’s goals and strategic objectives. Topics include: human resource challenges, employment legislation, discrimination, harassment, staff selection, orientation, training, health and safety, performance evaluation, discipline and termination. | 4 |
| CULN 317 | Advanced Baking and PastryAdvanced Baking and PastryCourse Code: CULN 317 Credits: 4 This course will offer the graduate an opportunity to expand and master specific skills required in advanced patisserie couture. The student will explore various techniques in preparing Artisan breads, assembling and decorating a variety of European-style cakes/pastries, and displaying attractive sugar and chocolate creations. The student will use the foundational principles in patisserie to demonstrate independent creativity in establishing their portfolio. | 4 |
| CULN 318 | Advanced Nutritional and Sensory Analysis Advanced Nutritional and Sensory AnalysisCourse Code: CULN 318 Credits: 2 Building upon the fundamentals of nutrition, the participants will explain the importance of nutritional balance and identify the crucial components required to construct a healthy menu in accordance with the guidelines set forth by Health Canada. The student will be equipped to design menus suitable for individuals suffering from celiac, diabetes, food intolerances and food allergies. The relationship between poor diet and disease will also be explored along with eating disorders. Students will also explore the role of biodiversity in terms of food supply, the truth and myths surrounding genetically modified foods and organically grown foods. | 2 |
| CULN 319 | Quantity Food Production and Banqueting Quantity Food Production and BanquetingCourse Code: CULN 319 Credits: 4 The course will focus on the planning and execution of large quantity food production and banqueting in various food service environments. The student will be off site and experience hands on the management structure of large kitchens such as flight, institutional. | 4 |
| CULN 320 | Leadership and Management TechniquesLeadership and Management TechniquesCourse Code: CULN 320 Credits: 3 The course will focus on the planning and execution of large quantity food production and banqueting in various food service environments. The student will be off site and experience hands on the management structure of large kitchens such as flight, institutional. | 3 |
| CULN 321 | Internship (Four Months)Internship (Four Months)Course Code: CULN 321 Credits: 6 This is an important component of the advanced diploma as it will provide the student with hands-on practical exposure to the culinary industry. It consists of a 16-week paid training placement in an approved fine-dining restaurant, hotel, catering or food production setting (kitchen operation), and is based on a 40- hour training week. Students will have an opportunity to observe and learn from experienced personnel in a real-life work setting, while integrating a competency based work template as a framework for learning. | 6 |
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