Current Size: 100%
Culinary Management |
School of Hospitality, Recreation & Tourism |
Program AvailabilityNorth Fall 2012: Open Winter 2013: Open |
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Type:
Diploma
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Campus:
North
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Program Code:
01911 |
Length:
Four semesters, beginning in September and January
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CONTACT INFORMATION: Rudi Fischbacher, program co-ordinator | 416.675.5000 | HRTenquiry@humber.ca
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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.
On-campus Restaurant Training Facility
The Humber Room offers lunch and dinner service to the general public during the regular school semester.
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.
Humber's Canadian Centre of Culinary Arts & Science facilities are the most modern in North America. Humber has been always been a leader in kitchen design and technological innovation. Our new labs have won several design awards.
The Mandarin and Garland INDUCTION Cooking Labs
Using the latest in European technology, these kitchens have raised the bar in design standards and utilizing energy saving and environmentally friendly technology. Induction cooking, mobile multi-purpose equipment, ventilation ceiling systems, temperature controlled cold storage and wine cellars will all define the great kitchen of tomorrow. The specific characteristics of the induction cooking labs are as follows:
Compass Group Canada Culinary Demonstration Theatre & Lab
Sara Lee Baking & Pastry Lab
Butchery and Charcuterie Kitchens
Small Quantity Multi-Purpose Kitchens
Cold & Hot Food Kitchens of the Humber Room Restaurant
For important information about uniforms and other mandatory program-related items, visit hospitality.humber.ca/content/uniforms-other-program-related-items.
For more information visit Fees and Financial Assistance.
$100 – safety shoes; $400 – knife and tool kit; $300 – textbooks, manuals (for two semesters).
Semester 1 | ||
| Course Code | Course | Credits |
| COMM 200 | College Writing SkillsCollege Writing SkillsCourse Code: COMM 200 Credits: 3 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 COMM 200 successfully, students must produce writing that meets or surpasses the minimum departmental standards as set out in the attached criterion sheet.
| 3 |
| CULN 111 | Basic Hospitality Math and Profit ConceptsBasic Hospitality Math and Profit ConceptsCourse Code: CULN 111 Credits: 3 | 3 |
| CULN 131 | Business and Career ManagementBusiness and Career ManagementCourse Code: CULN 131 Credits: 3 This course is designed to introduce and apply the principles and professional standards required for job search and 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. | 3 |
| CULN 132 | Basic Gardemanger PracticalBasic Gardemanger PracticalCourse Code: CULN 132 Credits: 4 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. | 4 |
| CULN 134 | Baking and Pastry Arts Level 1Baking and Pastry Arts Level 1Course Code: CULN 134 Credits: 5 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. | 5 |
| CULN 135 | Basic Contemporary Culinary Skills and TechniquesBasic Contemporary Culinary Skills and TechniquesCourse Code: CULN 135 Credits: 4 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. | 4 |
| CULN 143 | Basic Culinary Knowledge TheoryBasic Culinary Knowledge TheoryCourse Code: CULN 143 Credits: 3 | 3 |
| HRT. 121 | Food Service, Safety and SanitationFood Service, Safety and SanitationCourse Code: HRT. 121 Credits: 1 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, emphasising 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. | 1 |
Semester 2 | Course Code | Course | Credits |
| CULN 130 | Nutritional TheoryNutritional TheoryCourse Code: CULN 130 Credits: 1 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. | 1 |
| CULN 137 | Butchery PracticalButchery PracticalCourse Code: CULN 137 Credits: 4 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. | 4 |
| CULN 138 | Introduction to Dining Room ServiceIntroduction to Dining Room ServiceCourse Code: CULN 138 Credits: 2 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. | 2 |
| CULN 142 | Nutritional Cuisine, PracticalNutritional Cuisine, PracticalCourse Code: CULN 142 Credits: 2 This course approaches the topic of nutritional cuisine with a main focus of nutritional needs to meet the demands of contemporary lifestyles. Emphasis will be upon a basic understanding of nutrition as applied to client needs in menu selection, applied culinary skills for new trends/dietary needs in nutritional cuisine, including that of contemporary food presentation and styling. The students will prepare food working with the knowledge gained in the theory and low fat without compromising taste. | 2 |
| CULN 243 | Advanced Culinary Knowledge TheoryAdvanced Culinary Knowledge TheoryCourse Code: CULN 243 Credits: 3 This course approaches the topic of nutritional cuisine with a main focus of nutritional needs to meet the demands of contemporary lifestyles. Emphasis will be upon a basic understanding of nutrition as applied to client needs in menu selection, applied culinary skills for new trends/dietary needs in nutritional cuisine, including that of contemporary food presentation and styling. The students will prepare food working with the knowledge gained in the theory and low fat without compromising taste. | 3 |
| GNED 000 | General Education ElectiveGeneral Education ElectiveCourse Code: GNED 000 Credits: 3 The following courses represent the GNED General Education electives that you can choose from as part of your program's curriculum. Anthropology | 3 |
| HUMA 024 | Humanities: An Introduction to Arts and ScienceHumanities: An Introduction to Arts and ScienceCourse Code: HUMA 024 Credits: 3 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.
ESL students should consider taking the ESL Humanities course. Students may transfer into
ESL Humanities (HESL 024) either at the Registrar?s Office or the School of Liberal Arts & Sciences
Office (K201) on a first-come, first-served basis before the Last Day to Add. | 3 |
Semester 3 | Course Code | Course | Credits |
| COMM 300 | Business Writing SkillsBusiness Writing SkillsCourse Code: COMM 300 Credits: 3 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 COMM 200 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 COMM 300 successfully, students must produce writing that meets or surpasses the minimum departmental standards as set out in the criterion sheet. | 3 |
| CULN 230 | Baking and Pastry Arts Level 2Baking and Pastry Arts Level 2Course Code: CULN 230 Credits: 4 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. | 4 |
| CULN 231 | Menu Planning and DesignMenu Planning and DesignCourse Code: CULN 231 Credits: 2 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. | 2 |
| CULN 232 | Contemporary Fish and SeafoodContemporary Fish and SeafoodCourse Code: CULN 232 Credits: 2 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 140. | 2 |
| CULN 233 | Advanced Gardemanger and CharcuterieAdvanced Gardemanger and CharcuterieCourse Code: CULN 233 Credits: 4 This is an advanced course of contemporary charcuterie and advanced gardemanger, using contemporary level food presentation and styling techniques as defined by the professor. The student will become familiar with various butchery processes of meat and a variety of gardemanger techniques. These various cuts will be used together with current and traditional methods and styles of preparation with the appropriate garnishes, suitable vegetables and potatoes. Students will practise using dough for use in the production of pies and pates. Students will also develop skills in the making of galantines and terrines. | 4 |
| CULN 234 | À La Carte CuisineÀ La Carte CuisineCourse Code: CULN 234 Credits: 6 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 à 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 à 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 à 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 à la carte. | 6 |
| CULN 235 | Planning for Culinary ProfitPlanning for Culinary ProfitCourse Code: CULN 235 Credits: 3 PART A-THEORY This course introduces the student to theorethical 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 statuatory 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, statuatory 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. | 3 |
| GNED 000 | General Education ElectiveGeneral Education ElectiveCourse Code: GNED 000 Credits: 3 The following courses represent the GNED General Education electives that you can choose from as part of your program's curriculum. Anthropology | 3 |
| HRT. 323 | Discovering the World of WineDiscovering the World of WineCourse Code: HRT. 323 Credits: 2 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. | 2 |
Semester 4 | Course Code | Course | Credits |
| CULN 237 | Asian CuisineAsian CuisineCourse Code: CULN 237 Credits: 2 In this course, students will learn the necessary skills, techniques and elements of Asian cuisine. They will be introduced to methods of cooking applications, tools, utensils, common ingredients, seasoning and flavour builders and combinations in a lab setting. Topic areas of cuisine will be the four major regional schools of China and other Asian styles of cooking. Students will learn and prepare Asian appetizers, soups, cold dishes, meats, seafood, vegetables, dumplings, pancakes, noodles, rice dishes and desserts. | 2 |
| CULN 238 | Hotel/Restaurant InternshipHotel/Restaurant InternshipCourse Code: CULN 238 Credits: 6 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. | 6 |
| CULN 239 | The Chef's TableThe Chef's TableCourse Code: CULN 239 Credits: 2 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. | 2 |
| CULN 240 | Emerging Trends in Canadian CuisineEmerging Trends in Canadian CuisineCourse Code: CULN 240 Credits: 2 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. | 2 |
| CULN 241 | Practical Culinary Skills ProficiencyPractical Culinary Skills ProficiencyCourse Code: CULN 241 Credits: 2 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. | 2 |
| CULN 242 | Baking and Pastry Arts Level 3Baking and Pastry Arts Level 3Course Code: CULN 242 Credits: 4 In this course, the student cook will be introduced to advanced decorative techniques in baking and pastry arts, including the creation of centrepieces. The core areas, which will be covered, are chocolate and sugar artistry and the use of these mediums to produce and decorate petits fours, chocolates and centrepieces. | 4 |
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