Culinary Skills

Program: CULI
Credential: Ontario College Certificate
Delivery: Full-time
Length: 2 Semesters
Duration: 1 Year
Effective: Fall 2018, Winter 2019
Location: Barrie (Fall, Winter), Owen Sound (Fall)

Description

Feed your dreams! This one year program trains students to work in professional kitchens regionally, nationally, and internationally. Students learn fundamental food knowledge and develop skills of food preparation and presentation that prepares 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. This program provides the in school portion of the cook apprenticeship program of the Ministry of Advanced Education and Skills Development.

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 wellmaintained 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 selfmanagement 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.

The Program Progression

Fall Intake

  • Sem 1: Fall 2018
  • Sem 2: Winter 2019

Winter Intake

  • Sem 1: Winter 2019
  • Sem 2: Summer 2019

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/policies-procedures/

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

10 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

Plan of Study Grid
Semester 1Hours
Program Courses  
FOSR 1015 Basic Nutrition and Food Safety Training 42
FOSR 1016 Basic Cooking Techniques and Product Knowledge 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
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
Semester 2
Program Courses  
FOSR 1020 Advanced Nutrition and Food for Health 28
FOSR 1021 Advanced Cooking Techniques and Product Knowledge 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
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 Hours756

Information contained in College documents respecting programs 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. The college reserves the right to add or delete programs, options, courses, timetables or campus locations subject to sufficient enrolment, and the availability of courses.  

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