Courses
Semester 1
- Basic Culinary Techniques CULN0031
Units/ Hours: 75
This course is comprised of hands on practical cooking labs that develop the fundamental cooking skills required in the Hospitality industry. These skills include the safe use of tools and equipment to produce vegetable cuts, soups, sauces, as well as meat, fish and vegetable cookery.
- Basic Food Principles CULN0032
Units/ Hours: 45
This course examines the diversity of food commodities used in today's food service establishments including origin, quality and grades. Students will examine a variety of processing and preparation methods as well as various theories and applied cooking methods. These will be in accordance with government standards and regulations.
Co-Requisites
- Business Essentials - A Survival Course ORGB0003
Units/ Hours: 45
This course will explore the nature of business and the role of the individual within the business context. The course will help to prepare the student for the world of business by developing an understanding of the major functional aspects of a successful business. The course will also focus on a number of important business trends that will continue to affect business into the future. These include the growth and influence of international business, the role of ethics and social responsibility in business decisions, the significance of small business, the growth of the service sector, and the influence of technology on business activities.
- College Communications for Business and Hospitality Professionals COMM0078
Units/ Hours: 37
This first semester course will introduce students to the essential communication skills required to be successful in their chosen post-secondary program. These skills include reading, writing, speaking, listening and critical thinking. Through a series of written assignments, in-class discussions based on readings, and lab activities, students will improve their overall communication skills. Students of COMM78 will engage in a series of activities and assignments designed to provide the essential language skills required for academic success.
- Computer Applications for Hospitality COMP0198
Units/ Hours: 30
This course introduces the students to the basic concepts and practices of computer applications in relationship to the hospitality industry. Students will use a Windows operating system and Microsoft Office applications to create Word, Excel, PowerPoint, Visio and Access file solutions to specific industry related tasks. Using the internet, file management practices and the Fleming network, the students will be able to obtain, analyse and maintain current data for future reference.
- Food and Kitchen Safety CULN0033
Units/ Hours: 14
This course focuses on preventing food borne illness within a food service operation. Students will learn the strategies involved in proper food handling and controlling contamination, special emphasis being placed on food safety systems including HACCP.
- Mathematics for Hospitality MATH0112
Units/ Hours: 45
This hospitality mathematics course is designed to provide students with the essential numeric skills required for success in their program of study and their role in the hospitality industry. The course begins with a review of arithmetic essentials, then progresses to a study of selected business situations involving mathematics.
Semester 2
- Cuisine a la Carte and Baking Fundamentals CULN0038
Units/ Hours: 75
In this course students will build upon previously learnt basic culinary skills, moving towards plate presentations for two and three course meals. As part of the program, students will experience large quantity cooking through banquet service. The students will also acquire an overall fundamental knowledge of baking theories and practices as they relate to the kitchen operation in hotels, restaurants, and institutions. They will be able to undertake safe, sanitary and correct methods of preparation, cooking and storage of food products.
Pre-Requisites
Co-Requisites
- Culinary Career Planning I CULN0046
Units/ Hours: 15
This course provides students with an opportunity to explore a number of pathways to a career in the hospitality industry. Based on their culinary education, skills, interests, and personal characteristics, they will explore the realities and opportunities of the workplace. The student will examine factors that affect their success, while upgrading their job search and basic employability skills.
- Culinary Career Planning II CULN0050
Units/ Hours: 15
In the second part of culinary career planning the student will understand the importance of job search techniques. They will learn how to build an exceptional resume and cover letter that will help them secure an interview. The student will be able to hone their interview skills with emphasis placed on building a portfolio and mapping out their career paths and goals. Prerequisites: Culinary Career Planning I - CULN046
- Culinary Cost Controls CULN0037
Units/ Hours: 45
This course develops fundamental food cost control techniques typical to the Hospitality industry from purchasing through the various functions of receiving, storing, issuing, and production to portion and revenue control. Emphasis is placed on yield testing, recipe pre-costing and the interpretation of cost control information. In addition, the course touches on areas of labour cost control through improved productivity and exact payroll control and monitoring systems.
- Field Placement I (CM/CHT) FLPL0094
Units/ Hours: 80
This course is designed to allow the students an opportunity to increase their knowledge and develop further skills and abilities outside of the traditional classroom setting. This important component of their education will provide the student the opportunity to observe and learn from experienced faculty and mentors in a real-life work setting. In addition to a la carte service the learners will have the chance to experience a wide variety of service styles such as a plated banquet, buffet service, and cocktail receptions. Students will also have the opportunity to perform basic management functions while completing their placement.
Pre-Requisites
- Food and Bake Theory CULN0036
Units/ Hours: 45
In this second food theory and principles course, students will learn fundamental knowledge of food and baking theories and practices as they relate to the kitchen operation in commercial and institutional settings. The student will learn how to exercise good judgment in the preparation and presentation of foods for service. This course will provide the student with the comprehensive food preparation skills and techniques in accordance with government standards and regulations required by the industry for entry-level cooks.
- Hospitality Marketing MKTG0054
Units/ Hours: 45
This course is designed to expand the knowledge of marketing strategies specific to the hospitality industry. The learners will research various hospitality marketing activities such as product mix, pricing, advertising, internet marketing, media relations, and niche markets. Students will learn practical methods to market hospitality businesses by working with a local business completing a situation analysis and designing a promotional plan.
- Developing Effective Teams ORGB0013
Units/ Hours: 45
Teams are a critical component of our personal, educational, organizational and societal lives. Successful teams don't just happen. This course teaches the formula for team success. Students will use effective tools and strategies to help any team become high performing which will better prepare students to achieve successful team membership in voluntary, public or private organizations.
- General Education Elective
Course Number: GENED
All graduates of diploma programs require general education credits. These courses allow you to explore issues of societal concern by looking at the history, theory and contemporary applications of those issues.
Your program has designated some required general education courses. In addition, you have the opportunity to choose from a list of electives each semester.
Many of these courses and some other general education courses are also available through evening classes, by distance education, or on-line. See our Part-Time Studies Calendar for these opportunities.
You may already possess general education equivalencies from other colleges or universities. Please see the General Education Co-ordinators at the Peterborough and Lindsay locations for possible exemptions.
See this page for a list of approved General Education Courses at Fleming College.