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.

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.

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.

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.