CULINARY ARTS
Program Outline:
This course is 20 weeks and is broken down into the following components:
Soups, Stocks and Sauces:
Students are taught to make:
- Beef Stock
- Chicken Stock
- Vegetable Stock
- Mother and Derivative Sauces
- Different Classifications of soups (cream soups, broths, chowders and purees).
Potatoes, Vegetables and Grains:
The students are taught:
- To prepare potatoes in a variety of different ways.
- To identify different types of grains and how to cook them.
- To identify and prepare a variety of vegetables in different ways.
Cold Foods:
The students are taught:
- To prepare a variety of salads (composed, tossed and bound).
- To prepare different types of dressings (emulsions, mayonnaise based, vinaigrettes).
- To identify and prepare a variety of hot and cold sandwiches and garnishes.
- To make different types of condiments (salsas, pesto's chutneys and relishes).
Meats:
The students are taught:
- The principles of meat cookery (roasting, braising, stewing and grilling techniques).
- Principles of poultry preparation.
- Portioning and portion control.
- To identify degrees of doneness (rare, medium rare, medium, medium well, and well done).
- To identify cuts of meat and preparation methods.
Breakfast Cookery:
The students are taught:
- To prepare eggs and traditional breakfast foods in a variety of ways.
Baking:
The students are taught:
- The principles of the bakeshop.
- Quick breads.
- Pies, cookies and muffins.
- Cakes and frostings.
Students are taught the importance of:
- Teamwork
- Strong Communication
- Organization
- Safe Food Handling and Storage Techniques
- Customer Service and interaction.
- Time Management
- Stress Management
- Knife Skills
- Following Orders and Professional Accountability.
Workshops
- First Aid / CPR
- WHMIS
- Food Handlers : City of Winnipeg, Sanitization Department
Job Search
- Resume Writing
- Cover Letter Preparation
- Interview Skills
