Culinary Co-op Diploma Apprenticeship

Our Program

Note: Students interested in the Culinary Co-op Diploma Apprenticeship program must apply to the two-year Culinary Management program. Once you are accepted and begin your program, you will have the opportunity to register as an apprentice and navigate through the program as per the description on this page. Apprentice registration is limited to the first 24 students who identify themselves to the Culinary Management program co-ordinator.

Our expert chef faculty teach industry-current curriculum, ensuring you acquire the most up-to-date theoretical and practical skills in food preparation and presentation. Through classroom learning, hands-on work in the on-campus culinary labs, and the opportunity to train in a real kitchen environment, students learn how to prepare fine international, contemporary, and Canadian cuisine. Graduates are proficient as well in nutrition, product management, menu planning, purchasing, costing, and the supervision of kitchen staff.

Your Career

The $54-billion food-service industry is a large and innovative slice of the Canadian economy. As one of Canada's largest overall employers, the industry is always looking for skilled workers, especially well-trained, creative chefs. Work in hotels, restaurants, catering or product development kitchens, to name just a few.

Our Facilities

Humber is the home of the Canadian Centre of Culinary Arts & Science, Canada's leading centre of excellence in culinary education, apprenticeship training and culinary research and development.

Kitchen Lab Facilities
Humber's dedicated kitchen labs comprise the most modern facilities in the world. Among them are the award-winning Compass Group Canada culinary demonstration theatre and kitchen lab, and the Garland and Mandarin induction cooking labs, all of which feature a high-tech exhaust system, a theatre-style seating area, a cooking demonstration area, and plasma screen TVs. Other labs include a dedicated butchery and charcuterie lab, small quantity multi-purpose kitchens, the kitchens of the Humber Room restaurant and the Callebaut baking and pastry lab.

On-campus Restaurant Training Facility
The Humber Room is our full-service restaurant, where lunches and dinners are prepared by students studying in a culinary program and service is provided by students in a hospitality program. The restaurant is open to the public during the school semester, providing our students with a real-life restaurant experience as a part of their program.

Wine Tasting and Demonstration Lab
Equipped with its own wine cellar/cooler, a demonstration induction cooking unit, glassware racks, storage and washing equipment, this is where students are introduced to the intricacies of food and wine pairing.

Work Placement

After the first two semesters at the Humber North Campus, the balance of the program is a combination of in-school and on-the-job experience. Humber assists students in finding the right employer for their placement (which may be paid or unpaid work) and to qualify for employment insurance benefits for some of their semesters.

Our Industry Partnerships

The School of Hospitality, Recreation & Tourism has more than 500 industry partners. Partners provide funding for capital projects (labs, etc.), provide internships for students, donate more than $60,000 in awards and scholarships, and employ our students upon graduation.

Professional Accreditation, Endorsement and Recognition

Graduates receive a Culinary Management diploma, plus Basic and Advanced in-school apprenticeship certificates in the trade of cook.

Admission Requirements

This apprenticeship is regulated by the Apprenticeship and Certification Act.

Ontario Secondary School Diploma (OSSD) or equivalent, or mature student status
Grade 12 English (ENG4C or ENG4U). If English is not your first language, refer to the English Language Proficiency Policy
Grade 12 Mathematics (MAP4C, MCT4C, MDM4U, MCV4U or MHF4U)
Two additional Grade 11 or Grade 12C, U or M courses in addition to those listed above

Applicants who do not possess the required courses may complete admission testing to determine equivalencies. Invitation and booking of admission testing is done using the email address provided on the online application.

Note: Applicants with previous industry and/or related educational experience should apply for prior learning assessment and recognition exemptions.

Additional Requirements

This program follows professional industry standards for decorum, uniform, hygiene and personal presentation. Practical courses, which take place in a lab have strict uniform and attendance standards and policies, which are mandatory for successful completion of the course.

It is mandatory to wear a Humber issued chef uniform in practical lab classes in this program. Admittance to these classes is not permitted if you are not in uniform. The cost for the uniform has been added to your first semester tuition fees. In order for the uniform to be available for the first day of class, students must submit their size requirements via an online order form. For more information and to submit your uniform order, visit hospitality.humber.ca.

Fees / Scholarships

The 2013/2014fee for two semesters is

domestic $4,860.83
international $12,950. (Includes uniforms and lab fees.)

Amounts listed are the total of tuition, lab and material fees, student service and auxiliary fees for the first two semesters of the 2013/2014 academic year. Fees are subject to change. For more information, refer to Fees and Financial Assistance.

Additional Costs

$100 – safety shoes; $400 – knife, tool kit; $300 – textbooks, manuals (for two semesters).

Alternative Course of Study

Alternative courses of study include the one-year Culinary Skills certificate program 14071; the two-year Culinary Management diploma program 01911; and the Cook (Cuisine) Apprenticeship program.

Curriculum (View the 2012/13 Curriculum)

Semester 1

Course Code	Course Name
CULN 111	Basic Hospitality Math and Profit Concepts Basic Hospitality Math and Profit Concepts Course Code: CULN 111 Part A ? Theory Students will learn the different types and kinds of buffets, preparation techniques of different meats, galantines, terrines, pates, dodines, fish, shellfish and mollusks; and the application and use of products with appropriate garnishes. Emphasis will be placed upon artistry in food and buffet planning, setup techniques and evaluation criteria of finished product. Part B ? Practical In this applied component of the course, students are required to practice usage of: standard recipes, recipe quantity conversions, calculating portion cost/selling price, butchers yield tests and other yield calculations, calculating direct labour cost, calculating actual vs. projected food and labour cost variances, calculating menu prices based on costed standard recipes taking in consideration cost of goods sold, desired product cost percentage, prime cost percentage, (purchase prices, cost of inventories, waste and over-production), calculating portion selling prices based on common, identified principles, and calculation of equipment costs depreciation, service and maintenance.
CULN 132	Basic Gardemanger Practical Basic Gardemanger Practical Course Code: CULN 132 In this course students will learn the necessary skills, techniques, elements of mise en place, common seasoning and flavour combinations for hors d'oeuvre, cold soups, sandwiches, appetizers and salad items. Emphasis will be upon today's market trends in styling and in presentation along with maintaining product quality.
CULN 134	Baking and Pastry Arts Level 1 Baking and Pastry Arts Level 1 Course Code: CULN 134 Part A-Theory Knowledge In this section of the course the student cook will be introduced to the fundamental ingredients, techniques and procedures used in the bakeshop. Emphasis will be upon the need to understand and connect the function of ingredients to a range of basic baked products. Areas covered will include measurements and formulas, understanding the functions of baking ingredients, safety and sanitation, yeast doughs, quick breads, pastry doughs, and a variety of cakes. Part B-Practical Application In this area of the course the student cook will practice the skills required to operate in a safe and sanitary manner in the bakeshop. Emphasis will be on accurate measuring and following methods correctly to achieve positive results with a team approach. The line of product to be produced will include quick breads and cakes, assorted yeast items and a variety of pies, flans and tarts.
CULN 135	Basic Contemporary Culinary Skills and Techniques Basic Contemporary Culinary Skills and Techniques Course Code: CULN 135 In this course, students will learn the necessary skills, techniques, elements of mise en place, methods of cooking applications, common seasoning and flavour builders and combinations in a lab setting. Topic areas of cuisine will be stocks, soups, sauces, vegetables, potatoes, grains and farinaceous products.
CULN 143	Basic Culinary Knowledge Theory Basic Culinary Knowledge Theory Course Code: CULN 143 In this course students will learn the theory of culinary fundamentals. Areas covered will be professional terminology, mise en place, seasoning, cooking methods, stocks, soups, basic sauces, vegetables, potatoes, rice, grains, legumes, pasta, egg and short order preparation and presentation. Emphasis will be upon food production management, food technology and food presentation.
HRT 121	Food Service Safety and Sanitation Food Service Safety and Sanitation Course Code: HRT 121 This is an online food safety training program designed by TrainCan Inc. The student will access the specific website to BASICS.fst program through the Internet. This course details food-service sanitation and safety, emphasizing the role of foodservice personnel as users of safe, hygienic working practices in accordance with federal, provincial and municipal regulations. It is an online course designed to teach food handlers the basics of food safety in an engaging and interactive way. After completing the self-study modules, the student will write an in-class examination and the successful candidate, with an exam result of 74 per cent or higher, will receive a nationally recognized certificate.
MGMT 100	Business and Career Management Business and Career Management Course Code: MGMT 100 This course is designed to introduce and apply the principles and professional standards required for success in the hospitality industry. Successful completion of this course will ensure that students can demonstrate critical skills required in the workplace. The course will cover the following: professionalism, job search strategies, time management and teamwork. Students will explore a comprehensive outline of the industry and will better understand how it operates and its relationship to building a career.
WRIT 100	College Reading and Writing Skills College Reading and Writing Skills Course Code: WRIT 100 College Writing Skills emphasizes elements of the writing process. Although subject matter and format may change from one program to another, the skills necessary for effective writing remain the same, as do the professional standards that all Humber students are expected to attain. Students will practice the reading and writing skills that will be valuable in their college programs and build a strong base for professional business writing. Those students who plan to further their studies will develop the fundamental skills for writing acceptable academic English. To help students reach these goals, the course covers the following: analytical reading and critical thinking; essay organization and development; and the elements of clear writing, including grammar and punctuation skills. To complete WRIT 100 successfully, students must produce writing that meets or surpasses the minimum departmental standards as set out in the attached criterion sheet.

Semester 2

Course Code	Course Name
CULN 153	Butchery Practical Butchery Practical Course Code: CULN 153 Meat, Poultry, Game, Offal Butchery and Cookery This component of the course will provide students with the basic skills of identifying the muscle and bone structure of various carcasses and the grading criteria or all meat groups. Students will practice basic de-boning, meat cutting and meat preparation skills based on common market forms including proper storage procedures. Cookery skills will be developed by using applicable cooking techniques suitable for meat, game, poultry and offal. Emphasis will be placed upon styling, presentation of food, market related recipes, nutritional and ethnic influences. Fish, Shellfish Cookery In this part of the course, students will learn the key differences between round fish and flat fish and their respective deboning techniques as well as preparation skills of crustaceans and bi-valves. Emphasis will be placed on recognizing freshness and quality of seafood products, as well as proper storage procedures. Cookery skills will be developed by using applicable cooking techniques suitable for these seafood products. Styling, presentation of food, market related recipes, nutritional and ethnic influences will also be applied.
CULN 154	Introduction to Dining Room Service Introduction to Dining Room Service Course Code: CULN 154 This course provides students with an understanding of the operation of a full-service dining room and front of the house procedures practiced in the hotel and restaurant industry. This course is taught in the Humber Room and the class rooms and introduces students to the various front of the house positions and the theory and techniques of customer service. The course includes styles of service for different types of restaurants. Student will practice dining room service, table set-ups, point-of-sale system (POS) and will focus on the operation of a full-service restaurant. The Humber Room is an integral part of the Albert Schnell/Hilton Learning and Catering Centre at Humber.
CULN 155	Advanced Culinary Knowledge Theory Advanced Culinary Knowledge Theory Course Code: CULN 155 This course will provide the students with the advanced theoretical knowledge of meat, fish, and shellfish utilization as it relates to the foodservice kitchen. Emphasis will be on identification of species, carcasses, bone and muscle structure, primal, sub-primal and fabricated cuts used in food industry, legal requirements of animal slaughter, the slaughtering processes, ageing and packaging of meats. The various types of fish and shellfish will be explored including factors that indicate freshness, market forms and preparation methods.
CULN 156	Planning for Culinary Profit Planning for Culinary Profit Course Code: CULN 156 Part A-Theory This course introduces the student to theoretical applications of costing and control management principles and practises used in the foodservice industry. Topics covered are: applied hospitality accounting verses cost control terminology, industry proven cost controls to monitor and maintain a financial responsible food and beverage operation, principles of food and beverage purchasing for the hospitality industry, inventory (asset) value calculations, departmental budget preparation and variance analysis, cost/profit contribution margin and variance analysis, the break-even point related calculation formulas for sales projection, calculation of production equipment depreciation, calculation of statutory Canadian payroll deductions/cost and their impact on labour cost. Emphasis is on the implementation of applied costing, analysis and control principles, following common industry standards and the use of break-even point related calculation formulas for sales projection. Part B-Practical In the applied component of the course, students are required to practice usage of cost control related forms and formulas, manual and computerized. Computer-assisted creation of templates used for; yield calculation, budget calculation, inventory taking-cost extension, parstock-purchasing, cost-profit margin and variance analysis, statutory Canadian payroll deductions/cost and labour cost calculations based on projected food sales. Emphasis is placed on creation of effective foodservice industry computer applications templates, using industry-standard software.
GNED	General Education Elective General Education Elective Course Code: GNED The following courses represent the GNED General Education electives that you can choose from as part of your program's curriculum. Introduction to Liberal Arts and Sciences GNED 101 An Introduction to Arts and Sciences Anthropology ANTH 202 Physical Anthropology ANTH 205 Cultural Anthropology Arts ARTS 138 Understanding Movies: An Introduction to Film Studies ARTS 229 Musical Pioneers ARTS 241 Exploring Music and Film ARTS 246 Art and Artists - Money, Madness and Masterpieces Cultural Studies CULT 211 Conspiracy Theories and Critical Thinking CULT 214 AlterNative Pathways: Aboriginal People in Canada CULT 217 Encounter with Latin America CULT 228 Pop Culture: Shaping How We Live CULT 236 China: The Next Superpower CULT 239 Digital Culture CULT 242 Culture, Technology and Identity CULT 243 Crossing Borders: Migration and Culture CULT 244 Gender, Race and Ethnicity CULT 245 The Body: Beauty, Sex and Consumerism CULT 248 Women and Popular Culture Economics ECON 110 Real Life Economics ECON 204 People, Money and Markets ECON 206 The History of Money English ENGE 110 Literature: An Introduction ENGL 239 Dark Days Ahead ENGL 242 Pulp Fiction ENGL 246 Contemporary Fiction ENGL 247 Life Stories ENGL 248 Voices from the Underground Geography GEOG 210 The Nature of Ontario GEOG 212 Political Geography History HIST 110 Canada: The Good, the Bad and the Ugly HIST 203 Monsters of the 20th Century HIST 217 History of War HIST 218 The Making of the Modern World HIST 222 The Age of Europe: From the Enlightenment to 1989 Humanities HUMA 137 Art Matters: An Introduction to the Philosophy of Art HUMA 226 The Arts and the 21st Century Imagination: Longing for Paradise HUMA 235 World Religions HUMA 241 Risky Business: Living in a Dangerous World HUMA 242 Vampires: In Film and Literature HUMA 244 Ordinary Heroes: Extraordinary Lives! HUMA 250 God, Science and Religion Languages SPAN 110 Introductory Spanish 1 Philosophy PHIL 100 Ideas: An Introduction to Philosophy PHIL 110 The Love of Wisdom: An Introduction to Philosophy PHIL 217 Ethical Issues PHIL 225 Philosophy of Love and Sex PHIL 227 Business Ethics PHIL 228 Success: Philosophical Perspectives PHIL 229 Violence, Order and Justice: An Introduction to Political Philosophy PHIL 230 Environmental Ethics Political Science POLS 110 Introduction to Politics POLS 204 Morality, Democracy and Politics POLS 219 Globalization POLS 223 War and Terrorism POLS 224 Justice, Equality and Rights POLS 225 Environmental Policy and Economics Psychology PSYC 110 Psychology - An Introduction PSYC 205 Applied Psychology and Leadership PSYC 207 Psychology of Sport PSYC 210 Psychology - Developmental PSYC 220 Psychology - Social PSYC 230 Psychology - Abnormal Science SCIE 110 The Science of Everything SCIE 208 Water: A Life or Death Issue SCIE 213 Astronomy: The Evolving Universe SCIE 216 Origins of Life SCIE 219 Dangerous Earth SCIE 221 The Environment SCIE 223 Astrobiology: Life in the Universe SCIE 224 Discovering Dinosaurs Sociology SOCE 100 Canadian Society and Culture SOCI 110 Sociology: Introduction SOCI 205 Social Entrepreneurship: Profit, People and the Planet SOCI 219 Sport and Society SOCI 232 Gender, Power and Society SOCI 233 Sociology of Cultural Difference SOCI 234 Society and Conflict SOCI 236 Issues in Crime SOCI 237 Sociology of Fashion SOCI 238 Sociology of Food SOCI 239 Citizenship, Immigration, and Democracy SOCI 240 Sociology of the Family SOCI 246 Sociology of Emotions SOCI 247 Leadership SOCI 249 Imagining the City SOCI 257 Canada Today SOCI 277 Sexual Diversity: Contemporary Social Issues
GNED 101	An Introduction to Arts and Science An Introduction to Arts and Science Course Code: GNED 101 The humanities course focuses on fundamental questions individuals ask of themselves as they proceed through life. Why are we the way we are? Do we have free will or are we prisoners of our past experience or our biological inheritance? What motivates societies to change? Why do societal changes so often divide people into opposing camps? Why do so many people find contemporary life at home, at work, and in the community unfulfilling? What constitutes good government? How should injustice be fought? Can nations successfully deal with global problems? What is science and how does it differ from other kinds of inquiry? Can scientists provide solutions to the problems we face? What is art and does it offer answers of its own? What is its relationship to beauty, to knowledge, and to ethics? Is objectivity about art (or anything) possible? These questions are organized into units that begin with issues concerning the nature of the individual and then extend outward to various social, cultural and physical contexts. The issues explored in this course are too complex to have any one right answer. Rather, individuals must search for answers that make sense of their experiences via various theoretical perspectives. The humanities course supports this endeavour through study of different thinkers presented in the readings and exploration of different points of view explored in class discussions.
NUTR 152	Nutritional Theory and Practical Cuisine Nutritional Theory and Practical Cuisine Course Code: NUTR 152 This course is designed to promote an awareness of, and introduction to the techniques used in compiling nutritionally balanced menus within the hospitality industry in order to meet the Health Canada guidelines. Diseases caused by nutritional deficiencies as well as food allergies and food intolerances will be examined.

Semester 3

Course Code	Course Name
CULN 230	Baking and Pastry Arts Level 2 Baking and Pastry Arts Level 2 Course Code: CULN 230 In the second of the three baking and pastry arts courses the student cook will expand their knowledge and techniques used in the bakeshop. The areas covered will include frozen confections, custards and puddings, cheesecakes, basic cake decorating skills and an introduction to chocolate and dessert presentation. Emphasis will be on skill development, ingredient knowledge and organizational skills.
CULN 231	Menu Planning and Design Menu Planning and Design Course Code: CULN 231 This course introduces the student to the principles and techniques of the planning steps involved in designing menus for different occasions and applications. The planning of menus, considering available resources, society needs (desires), demographics, market demand and economic feasibility. The theme and profile of different establishments will be analyzed. Menu merchandising/marketing considering limitations such as: facility layout, product and labour availability will be studied. The menu as a contract and the legal implications of menu writing will be examined. Traditional, classical and creative menu writing is emphasized, and will be practiced.
CULN 233	Advanced Gardemanger and Charcuterie Advanced Gardemanger and Charcuterie Course Code: CULN 233 Advanced Gardemanger Theory provides a detailed study of cold food preparation with emphasis on buffet applications. Building upon the knowledge acquired in basic gardemanger theory and practical, students will learn the organization and the importance of the cold kitchen operation within a foodservice facility. Students will learn the different types and kinds of buffets, preparation techniques of different meats, galantines, terrines, pates, dodines, fish, shellfish and mollusks; and the application and use of products with appropriate garnishes. Emphasis will be placed upon artistry in food and buffet planning, setup techniques and evaluation criteria of finished product.
CULN 234	A La Carte Cuisine A La Carte Cuisine Course Code: CULN 234 This course provides the student with the opportunity to work in an operating kitchen restaurant and cook food for real customers in a restaurant setting. It will also give the student an opportunity to create special menu items with the assistance of the instructors. Emphasis will be place on kitchen safety, sanitation standard operating procedures (SSOP) and standard operating procedures (SOP). The student will be exposed to classical and contemporary methods of cooking and presentation styles. The students are required to apply skills and cooking techniques acquired in the prerequisite classes. The ? la carte cooking class consists of two parts, the mise en place and the a la carte cooking. Students will be challenged to prepare their mise en place for their respective station within three hours. This part of the preparation will help the student develop their knife and organization skills, and enhance their ability for critical thinking. The ? la carte cooking requires a proper set up and perfect mise en place. The student will learn to multitask and cook all orders a la minute in a timely manner. Flavour and presentation will be constantly evaluated by the chef instructor and the customers. The students will learn to perform under pressure and develop professionalism. Student attending the ? la carte cuisine class will have an enhanced opportunity to learn about a large variety of herbs and vegetables organically grown in our own arboretum. All students are required to read the recipes, which are posted on blackboard and their manual prior coming to class. Upon a successful completion, the student will have a sound understanding of working in restaurants where food is offered ? la carte.
GNED	General Education Elective General Education Elective Course Code: GNED The following courses represent the GNED General Education electives that you can choose from as part of your program's curriculum. Introduction to Liberal Arts and Sciences GNED 101 An Introduction to Arts and Sciences Anthropology ANTH 202 Physical Anthropology ANTH 205 Cultural Anthropology Arts ARTS 138 Understanding Movies: An Introduction to Film Studies ARTS 229 Musical Pioneers ARTS 241 Exploring Music and Film ARTS 246 Art and Artists - Money, Madness and Masterpieces Cultural Studies CULT 211 Conspiracy Theories and Critical Thinking CULT 214 AlterNative Pathways: Aboriginal People in Canada CULT 217 Encounter with Latin America CULT 228 Pop Culture: Shaping How We Live CULT 236 China: The Next Superpower CULT 239 Digital Culture CULT 242 Culture, Technology and Identity CULT 243 Crossing Borders: Migration and Culture CULT 244 Gender, Race and Ethnicity CULT 245 The Body: Beauty, Sex and Consumerism CULT 248 Women and Popular Culture Economics ECON 110 Real Life Economics ECON 204 People, Money and Markets ECON 206 The History of Money English ENGE 110 Literature: An Introduction ENGL 239 Dark Days Ahead ENGL 242 Pulp Fiction ENGL 246 Contemporary Fiction ENGL 247 Life Stories ENGL 248 Voices from the Underground Geography GEOG 210 The Nature of Ontario GEOG 212 Political Geography History HIST 110 Canada: The Good, the Bad and the Ugly HIST 203 Monsters of the 20th Century HIST 217 History of War HIST 218 The Making of the Modern World HIST 222 The Age of Europe: From the Enlightenment to 1989 Humanities HUMA 137 Art Matters: An Introduction to the Philosophy of Art HUMA 226 The Arts and the 21st Century Imagination: Longing for Paradise HUMA 235 World Religions HUMA 241 Risky Business: Living in a Dangerous World HUMA 242 Vampires: In Film and Literature HUMA 244 Ordinary Heroes: Extraordinary Lives! HUMA 250 God, Science and Religion Languages SPAN 110 Introductory Spanish 1 Philosophy PHIL 100 Ideas: An Introduction to Philosophy PHIL 110 The Love of Wisdom: An Introduction to Philosophy PHIL 217 Ethical Issues PHIL 225 Philosophy of Love and Sex PHIL 227 Business Ethics PHIL 228 Success: Philosophical Perspectives PHIL 229 Violence, Order and Justice: An Introduction to Political Philosophy PHIL 230 Environmental Ethics Political Science POLS 110 Introduction to Politics POLS 204 Morality, Democracy and Politics POLS 219 Globalization POLS 223 War and Terrorism POLS 224 Justice, Equality and Rights POLS 225 Environmental Policy and Economics Psychology PSYC 110 Psychology - An Introduction PSYC 205 Applied Psychology and Leadership PSYC 207 Psychology of Sport PSYC 210 Psychology - Developmental PSYC 220 Psychology - Social PSYC 230 Psychology - Abnormal Science SCIE 110 The Science of Everything SCIE 208 Water: A Life or Death Issue SCIE 213 Astronomy: The Evolving Universe SCIE 216 Origins of Life SCIE 219 Dangerous Earth SCIE 221 The Environment SCIE 223 Astrobiology: Life in the Universe SCIE 224 Discovering Dinosaurs Sociology SOCE 100 Canadian Society and Culture SOCI 110 Sociology: Introduction SOCI 205 Social Entrepreneurship: Profit, People and the Planet SOCI 219 Sport and Society SOCI 232 Gender, Power and Society SOCI 233 Sociology of Cultural Difference SOCI 234 Society and Conflict SOCI 236 Issues in Crime SOCI 237 Sociology of Fashion SOCI 238 Sociology of Food SOCI 239 Citizenship, Immigration, and Democracy SOCI 240 Sociology of the Family SOCI 246 Sociology of Emotions SOCI 247 Leadership SOCI 249 Imagining the City SOCI 257 Canada Today SOCI 277 Sexual Diversity: Contemporary Social Issues
HRT 204	Discovering the World of Wine Discovering the World of Wine Course Code: HRT 204 Wine and food pairing provides an introduction to the fundamental concepts associated with wine (tasting, serving, interpreting labels, wine terminology, and storage) and its successful pairing with food. Students will learn how wine is made starting from the vine to the bottle. This course introduces the grape varieties used for making wine in the major wine regions of the world. In addition, the student is introduced to the principles of correct food and wine pairing and will study the building blocks of food tastes including sourness, sweetness, bitterness, saltiness, fattiness, spiciness and fruitiness and their influence on a successful wine selection. Exercises and tasting sessions are carried out in a lab setting and include a theme-based wine / food tasting with every class. Lab class attendance is mandatory. Students will have the opportunity to write the WSET Intermediate certificate by paying the requisite exam fee.
WRIT 200	Workplace Writing Skills Workplace Writing Skills Course Code: WRIT 200 Business Writing Skills introduces students to the strategies of effective written workplace communication. This course is designed to build on and reinforce the writing skills developed in WRIT 100 and requires students to apply these skills to vocationally relevant assignments. Students will learn how to select and organize pertinent information according to purpose and audience and will practise presenting their ideas clearly, precisely, and effectively in various written formats. To complete WRIT 200 successfully, students must produce writing that meets or surpasses the minimum departmental standards as set out in the criterion sheet.

Semester 4

Course Code	Course Name
CULN	Program Elective Program Elective Course Code: CULN Choose from the following culinary electives: CULN 250 Asian Cuisine CULN 256 Italian Cuisine CULN 257 Molecular Gastronomy
CULN	Program Elective Program Elective Course Code: CULN Choose from the following culinary electives: CULN 250 Asian Cuisine CULN 256 Italian Cuisine CULN 257 Molecular Gastronomy
CULN 251	Contemporary Fish and Seafood Contemporary Fish and Seafood Course Code: CULN 251 This course is based entirely on fish and seafood. It examines cooking methods that reflect people?s needs for cooking styles for a healthier lifestyle using fish and seafood. The students will be exposed to many different types of fish and seafood and will study many methods of cooking and preparation. Recipes will be supplied. The course builds on previously taught theory pertaining to fish and shellfish in CULN 155.
CULN 252	The Chef's Table The Chef's Table Course Code: CULN 252 This self-directed course is designed to provide the culinary student with the opportunity to design, organize, implement, serve and evaluate a special dinner event (The Chef?s Table). Emphasis will be upon the training of the student toward effective and finally responsible production management, market-related themed menu planning, mise en place, a la carte cooking and service techniques.
CULN 253	Emerging Trends in Canadian Cuisine Emerging Trends in Canadian Cuisine Course Code: CULN 253 This course will provide the student with practical insights into the factors, which influence Canadian cuisine. The student will be exposed to ingredients and recipes representative of the distinct regions of Canada. The student will prepare and present contemporary Canadian dishes incorporating current styling concepts.
CULN 254	Practical Culinary Skills Proficiency Practical Culinary Skills Proficiency Course Code: CULN 254 In this course, students will apply all the skills and techniques acquired in previous classes and take them to the next level of expertise and proficiency. Students are expected to be self-sufficient, coming to class prepared with a timetable identifying the mise en place, cooking priorities and full knowledge of the recipes. Unlike other classes, cooking demos will not be provided, however, if required, students will be guided by the faculty throughout the class. This class is the final measurement of the student?s high-quality culinary skills and knowledge to meet industry standards and expectations.
WORK 257	Hotel/Restaurant Internship Hotel/Restaurant Internship Course Code: WORK 257 This important component of the Culinary Management program will provide the student with hands-on practical exposure to the culinary industry. It consists of a seven-week training placement in an approved fine-dining restaurant or hotel 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.