Certificate of Successful Completion in Cook Apprentice Level 2 (Advanced) Curriculum
Accepting Applications for September 2019
Courses and Descriptions
This course is designed to build upon the knowledge and skills acquired from previous culinary experiences in a practical lab setting. The learner will experience advanced classical and contemporary culinary techniques using quality cuts of meat, game, poultry, and seafood. Advanced BUFF plate presentation philosophies and contemporary functional garnishes will allow learners to demonstrate advanced skills and theories. Emphasis will be placed on charcuterie, international cuisine, butchery and Garde Manger techniques.
This course examines the importance placed on the menu as a marketing and planning tool. The learner will examine the cultural, nutritional and dietary considerations to identify the desired target market. Learners will apply demographic information to the proper method of menu planning and development to meet the needs of today's customer. The marketing and planning analysis will be used to produce various menu styles and aesthetics in the menu development process.
This course provides the learner the skills and knowledge of classical patisserie and baking techniques required for the modern pastry shop. Emphasis is placed on meeting customer expectations and dietary modifications while using proper methods and techniques to ensure a high quality product. Learners will apply their skills and knowledge to produce and present a variety of modern and classical desserts and pastries.
This course examines the principles and philosophy of quality ingredients for the foodservice industry. Learners will gain advanced knowledge of food and baking theories and practices as they relate to the operations in commercial and institutional settings. Learners will gain more in-depth knowledge of the supply chain of food and apply ethical principles in the sourcing of commodities, including local options.
In this course, learners will apply the supervisory and managerial skills that have been developed in previous Foodservice Operation courses. Experienced culinary and hospitability professionals will lead this team-based applied project. Tasks and responsibilities will include designing, organizing, and managing the operation of various outlets in the Fleming College brand. Evaluation of Back of the House and Front of the House day to day operations will help the learner to develop a holistic view of managing a dynamic culinary operation.
This course is the platform for the learner to plan, manage and analyze the operation of the various outlets in the Fleming College Culinary brand. Restaurant managerial activities will include menu development, food and labour cost controls, marketing plan, customer satisfaction review, and sales forecasting and analysis. The learner will receive feedback on team performance and leadership by staff, peers and mentors.
In this course, the learner will apply and execute the planning and mise en place required to efficiently manage a back of the house culinary operation. Advanced culinary technical and presentation application will occur in a team based format, to set the stage for a productive and profitable food service organization. In addition, the learner will demonstrate best practices in safety, sanitation, sustainable practices, waste management and cost controls.