Culinary Skills

Program: CULI
Credential: Ontario College Certificate
Delivery: Full-time
Length: 2 Semesters
Duration: 1 Year
Effective: Fall 2021, Winter 2022
Location: Barrie (Fall, Winter)

Description

Feed your dreams! Students learn how to work in professional kitchens regionally, nationally, and internationally. Students develop fundamental food knowledge, and  food preparation and presentation skills that will prepare them for lifelong career success with strong industry connections. Students practice professionalism, culinary and management skills, safety and sanitation, nutrition, product knowledge, and identification while applying their skills in a hands-on learning environment. Through this program, students complete the in-school portion of the cook apprenticeship program of the Ministry of Training, Colleges and Universities.

Career Opportunities

Graduates may find work in a variety of food and beverage operations such as hotels, resorts and camps; a variety of restaurants from specialty and gourmet to fast food; private clubs, banquet and catering facilities, and institutional food services all working locally, provincially, nationally and internationally.

Program Learning Outcomes

The graduate has reliably demonstrated the ability to:

  1. provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques;
  2. apply basic food and bake science to food preparation to create a desired end product;
  3. contribute to and monitor adherence of others to the provision of a well maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations;
  4. ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces and the responsible, efficient use of resources;
  5. support the development of menu options that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required;
  6. apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation;
  7. apply basic knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry;
  8. use technology, including contemporary kitchen equipment, for food production and promotion;
  9. perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills;
  10. develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry;
  11. apply basic entrepreneurial strategies to identify and respond to new opportunities.

Program Progression

The following reflects the planned progression for full-time offerings of the program.

Fall Intake - Barrie

  • Sem 1: Fall 2021
  • Sem 2: Winter 2022

Winter Intake - Barrie

  • Sem 1: Winter 2022
  • Sem 2: Summer 2022

Admission Requirements

OSSD or equivalent with

  • Grade 12 English (C or U)

Mature students, non-secondary school applicants (19 years or older), and home school applicants may also be considered for admission. Eligibility may be met by applicants who have taken equivalent courses, upgrading, completed their GED, and equivalency testing. For complete details refer to: www.georgiancollege.ca/admissions/academic-regulations/

Applicants who have taken courses from a recognized and accredited post-secondary institution and/or have relevant life/learning experience may also be considered for admission; refer to the Credit Transfer Centre website for details:
www.georgiancollege.ca/admissions/credit-transfer/

Additional Information

Our students are given many opportunities to enhance their social entrepreneurial learning through their involvement in co-curricular activities such as membership in the junior chapter of the regional Professional Chefs' Association (Muskoka and District Chefs’ Association); and regular industry experiential opportunities.

Graduation Requirements

11 Program Courses
2 Communications Courses
2 General Education Courses

Graduation Eligibility

To graduate from this program, the passing weighted average for promotion through each semester, and to graduate is 60%. Additionally, a student must attain a minimum of 50% or a letter grade of P (Pass) or S (Satisfactory) in each course in each semester unless otherwise stated on the course outline.

Program Tracking

The following reflects the planned course sequence for full-time offerings of the Fall intake of the program. Where more  than one intake is offered  contact the program co-ordinator for the program tracking.

Plan of Study Grid
Semester 1Hours
Program Courses  
FOSR 1016 Basic Cooking Techniques 70
FOSR 1017 Basic Foodservice Cooking 84
FOSR 1018 Basic Baking and Pastry Skills 70
FOSR 1019 Basic Kitchen Management and the Professional Chef 28
FOSR 1026 Basic Food Theory and Product Knowledge 42
SANI 1000 Basic Food Service Safety and Certification 10
Communications Course  
Select 1 course from the communications list during registration. 42
General Education Course  
Select 1 course from the general education list during registration. 42
 Hours388
Semester 2
Program Courses  
FOSR 1021 Advanced Cooking Techniques 70
FOSR 1022 Advanced Foodservice Cooking 84
FOSR 1023 Advanced Baking and Pastry Skills 70
FOSR 1024 Advanced Kitchen Management and the Profitable Chef 42
FOSR 1027 Advanced Food Theory and Product Knowledge 28
Communications Course  
Select 1 course from the communications list during registration. 42
General Education Course  
Select 1 course from the general education list during registration. 42
 Hours378
 Total Hours766

Graduation Window

Students unable to adhere to the program duration of one year (as stated above) may take a maximum of two years to complete their credential. After this time, students must be re-admitted into the program, and follow the curriculum in place at the time of re-admission.

Disclaimer: The information in this document is correct at the time of publication. Academic content of programs and courses is revised on an ongoing basis to ensure relevance to changing educational objectives and employment market needs. 

Program outlines may be subject to change in response to emerging situations, in order to facilitate student achievement of the learning outcomes required for graduation. Components such as courses, progression, coop work terms, placements, internships and other requirements may be delivered differently than published.

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