Cook Apprentice Level 2 (Advanced) Curriculum

Accepting Applications for September 2018

Credential: Certificate of Successful Completion ( 2 semesters )
Classes begin:
September 04, 2018
Offered at:
Sutherland Campus
Program code:
ACA
Tuition & Ancillary Fees:
Domestic:
$600.00 per semester*
* Tuition and fees subject to change.
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Courses and Descriptions

Semester 1

CULN 41
Units/ Hours: 75

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.

Pre-Requisites
Co-Requisites
CULN 43
Units/ Hours: 90

This course is designed to provide students with the theoretical understanding of classical patisserie and baking techniques required for the modern pastry shop. Emphasis is placed on the method of production for a finished product that meets customer expectations that includes dietary restrictions. Learners will demonstrate techniques and creativity in the production and presentation of individually plated desserts, buffet platters and large desserts. The course will provide the learner with the theoretical understanding of advance ingredient knowledge and baker's percentages that are essential for today's baking professional.

Pre-Requisites
CULN 42
Units/ Hours: 45

This course is designed to examine the principles and philosophy of quality ingredients for the foodservice industry. The learner will demonstrate advanced classical and contemporary culinary practices relating to meat, poultry, game, and seafood cookery. Emphasis will be placed on Garde-Manger, buffet presentation, international cuisine and the need for convenience products in the food service industry. Learners will also recognize the importance of Corporate Social Responsibility (CSR) and the diverse range of farming methods used for commodities in the culinary industry.

Pre-Requisites

Semester 2

APST 107
Units/ Hours: 120

This course will build on the foundations of learning that were developed in the Restaurant Operations 1 and 2 classes. It provides the learner the opportunity to work in a team-based, self-directed environment, which will provide the opportunity to design, organize, implement and evaluate the Back of the House operations in all of our foodservice outlets; Fulford's Restaurant, Gourmet to Go and Fulford's Lunchbox. This valuable learning opportunity validates the inventory of Back of the House skills that the learner must possess to be successful in the hospitality industry.

Pre-Requisites
Co-Requisites
APST 139
Units/ Hours: 120

This course will build on the foundations of learning that were developed in the Restaurant Operations 1 and 2 classes. It provides the learner with the opportunity to work in a team-based, self-directed environment, which will provide the opportunity to design, organize, implement and evaluate the Front of the House operations in all of our food service outlets; Fulford's Restaurant, Gourmet to Go and Fulford's Lunchbox. This valuable learning opportunity validates the inventory of Front of the House skills that the learner must possess to be successful in the hospitality industry.