Fleming College

This course is designed to introduce fundamental cooking skills in a practical cooking lab setting that is required in today's culinary industry. These skills include the safe use of tools and equipment to produce soups, sauces, meat, fish and vegetables. Introductory nutrition concepts, sustainable practices and production planning are developed during this course.

Co-Requisites

• Basic Food Principles (CULN 32)

This course examines the diversity of food commodities used in today's food service establishments. Learners will be introduced to a variety of processing and preparation methods, theories and cooking methods. Effective food management techniques will be explored that focus on product origin, product quality and government standards and regulations. Certifications in Food Safety Training and Allergen Training will develop food safety systems for proper food handling and controlling contamination.

Co-Requisites

• Basic Culinary Techniques (CULN 31)

College Math Foundations is designed to provide students with the essential numeric skills required for success in their program of study. Applications to various industries such as Hospitality, Tourism, Culinary and Sporting Goods Business will be covered. The course begins with a review of arithmetic essentials, then progresses to a study of selected business situations involving mathematics.

Communications I is an introductory course that provides a foundation in college-level communications by teaching students to read critically, write appropriately for a variety of audiences, conduct and cite research, and revise for clarity and correctness. In seminars and labs, students will engage in both independent and collaborative activities, including the development of a digital portfolio designed to help them become more effective communicators in academic and professional environments.

This course introduces the learner to the basic concepts and practices of computer applications in the culinary industry. Learners will understand how to use Microsoft based applications (Word, Excel and PowerPoint), Micros Point of Sale System and E-Sysco ordering system to culinary industry standards. Obtaining information from the internet, strong file management practices, and the exposure to Fleming IT systems will allow learners to obtain, analyze and maintain current data for future reference.

This course is designed for students to put their theoretical learning into practice at the various venues in Fleming's internal food service operations. Learners will have the opportunity to observe, learn and apply skills demonstrated by experienced culinary and/or hospitality staff and mentors in real-life work settings.

Co-Requisites

• Basic Culinary Techniques (CULN 31)

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.

This course will provide an introduction to the realities of managing your career in foodservice operations in today's world. Emphasis will be placed on teamwork and collaboration and their importance in the work environment. Learners will also have the opportunity to explore pathways and expand on their employability skills with career planning activities, such as cover letters, resumes, interviews, job search strategies and networking.

This course is designed to build upon fundamental cooking skills in a practical cooking lab setting that are required in today's culinary industry. Learners will acquire fundamental knowledge of baking theories and practices as they relate to kitchen operations in a commercial or institutional setting. Learners will build upon previously learned skills to demonstrate safe, sanitary and correct methods of preparation, cooking and storage for various food products such as poultry, meat, fish, vegetables and starches. Emphasis will be placed on various healthy cooking techniques and developing plate presentations using functional garnishes.

This course develops fundamental food, beverage and labour cost control techniques that are required to be successful in today's Hospitality industry. Learners will follow commodities through the purchasing, receiving, storing, issuing, and production systems of a typical foodservice operation. Emphasis will be placed on product yield testing, recipe costing and the interpretation of financial information to make strong business decisions. The learner will understand the importance of labour control systems that will improve productivity, control payroll and develop staff monitoring systems.

This course is designed for students to put their theoretical learning into practice at the various venues in Fleming's internal food service operations. Learners will have the opportunity to observe, learn and apply skills demonstrated by experienced culinary and/or hospitality staff and mentors in real-life work settings.

Learners will gain a fundamental knowledge of food and baking theories and practices as they relate to the operations in commercial and institutional settings. This course will provide the learner with the ability to expand their food preparation and presentation skills and techniques in accordance with government standards and regulations required by the culinary industry for entry-level cooks. Learners will be introduced to the supply chain of food and encouraged to apply ethical principles in the sourcing of commodities.

An introduction to basic nutrition principles and the importance of nutrition in today's foodservice environment will be explored. Current recommendations for fat, fiber, vitamins, minerals and weight control will be examined. Nutritional requirements for different stages of the life cycle will be discussed, as well as cultural, lifestyle and emerging issues in food and nutrition management in Canada.

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.

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

• Basic Culinary Techniques (CULN 31)

This course is designed to allow learners the opportunity to increase their knowledge and develop further skills and abilities outside of the traditional classroom setting. An important component of their education will be the opportunity to observe and learn from industry mentors in an institutional setting. This course provides the learner the opportunity to understand and apply nutrition principles in a real world setting that includes customer dietary restrictions, texture modifications and nutritional supplements.

Pre-Requisites

• Foundations of Nutrition (CULN 94)
• Cuisine a la Carte and Baking Fundamentals (CULN 38)

This course is designed for students to put their theoretical learning into practice at the various venues in Fleming's internal food service operations. Learners will have the opportunity to observe, learn and apply skills demonstrated by experienced culinary and/or hospitality staff and mentors in real-life work settings.

Pre-Requisites

• Food Service Operations I (FLPL 204)

The course examines the responsibilities of the catering staff, from sales through service. Theory from this course applies to restaurant and banquet operations. Students receive instruction in banquet sales management, meal service styles, pricing policy, meeting room setups, bar and wine service. As part of this course, students will participate in three modules involving food preparation, food service, and setting up a dining room.

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.

Pre-Requisites

• Culinary Computer Applications (COMP 198)

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.

Pre-Requisites

• Basic Food Principles (CULN 32)

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.

Pre-Requisites

• Culinary Cost Controls (CULN 37)

This course is designed to allow learners the opportunity to gain valuable managerial experience in an institutional foodservice setting. Institutional sponsors will provide a real-world experience to form the basis of this field placement. This course will allow the learner to experience various job responsibilities in an institutional setting. The employer will provide insight to promote the learner's understanding of this specific culinary industry sector.

In this course, learners will apply the supervisory and managerial skills that have been developed in previous Foodservice Operation courses. 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.

Pre-Requisites

• Culinary Cost Controls (CULN 37)
• Food Service Operations I (FLPL 204)
• Basic Culinary Techniques (CULN 31)

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.

Pre-Requisites

• Basic Culinary Techniques (CULN 31)

In this course, the learner will apply and execute the planning and mise en place required to efficiently manage a front of the house culinary operation. Advanced service application will occur to set the stage for a productive and profitable food service organization. The learner will demonstrate best practices in service techniques, beverage control and reservation management.

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.

This course is designed to introduce fundamental cooking skills in a practical cooking lab setting that is required in today's culinary industry. These skills include the safe use of tools and equipment to produce soups, sauces, meat, fish and vegetables. Introductory nutrition concepts, sustainable practices and production planning are developed during this course.

Co-Requisites

• Basic Food Principles (CULN 32)

This course examines the diversity of food commodities used in today's food service establishments. Learners will be introduced to a variety of processing and preparation methods, theories and cooking methods. Effective food management techniques will be explored that focus on product origin, product quality and government standards and regulations. Certifications in Food Safety Training and Allergen Training will develop food safety systems for proper food handling and controlling contamination.

Co-Requisites

• Basic Culinary Techniques (CULN 31)

This course will provide an introduction to the realities of managing your career in foodservice operations in today's world. Emphasis will be placed on teamwork and collaboration and their importance in the work environment. Learners will also have the opportunity to explore pathways and expand on their employability skills with career planning activities, such as cover letters, resumes, interviews, job search strategies and networking.

This course introduces the learner to the basic concepts and practices of computer applications in the culinary industry. Learners will understand how to use Microsoft based applications (Word, Excel and PowerPoint), Micros Point of Sale System and E-Sysco ordering system to culinary industry standards. Obtaining information from the internet, strong file management practices, and the exposure to Fleming IT systems will allow learners to obtain, analyze and maintain current data for future reference.

This course is designed for students to put their theoretical learning into practice at the various venues in Fleming's internal food service operations. Learners will have the opportunity to observe, learn and apply skills demonstrated by experienced culinary and/or hospitality staff and mentors in real-life work settings.

Learners will gain a fundamental knowledge of food and baking theories and practices as they relate to the operations in commercial and institutional settings. This course will provide the learner with the ability to expand their food preparation and presentation skills and techniques in accordance with government standards and regulations required by the culinary industry for entry-level cooks. Learners will be introduced to the supply chain of food and encouraged to apply ethical principles in the sourcing of commodities.

An introduction to basic nutrition principles and the importance of nutrition in today's foodservice environment will be explored. Current recommendations for fat, fiber, vitamins, minerals and weight control will be examined. Nutritional requirements for different stages of the life cycle will be discussed, as well as cultural, lifestyle and emerging issues in food and nutrition management in Canada.

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.

College Math Foundations is designed to provide students with the essential numeric skills required for success in their program of study. Applications to various industries such as Hospitality, Tourism, Culinary and Sporting Goods Business will be covered. The course begins with a review of arithmetic essentials, then progresses to a study of selected business situations involving mathematics.

Communications I is an introductory course that provides a foundation in college-level communications by teaching students to read critically, write appropriately for a variety of audiences, conduct and cite research, and revise for clarity and correctness. In seminars and labs, students will engage in both independent and collaborative activities, including the development of a digital portfolio designed to help them become more effective communicators in academic and professional environments.

This course is designed to build upon fundamental cooking skills in a practical cooking lab setting that are required in today's culinary industry. Learners will acquire fundamental knowledge of baking theories and practices as they relate to kitchen operations in a commercial or institutional setting. Learners will build upon previously learned skills to demonstrate safe, sanitary and correct methods of preparation, cooking and storage for various food products such as poultry, meat, fish, vegetables and starches. Emphasis will be placed on various healthy cooking techniques and developing plate presentations using functional garnishes.

This course develops fundamental food, beverage and labour cost control techniques that are required to be successful in today's Hospitality industry. Learners will follow commodities through the purchasing, receiving, storing, issuing, and production systems of a typical foodservice operation. Emphasis will be placed on product yield testing, recipe costing and the interpretation of financial information to make strong business decisions. The learner will understand the importance of labour control systems that will improve productivity, control payroll and develop staff monitoring systems.

This course is designed for students to put their theoretical learning into practice at the various venues in Fleming's internal food service operations. Learners will have the opportunity to observe, learn and apply skills demonstrated by experienced culinary and/or hospitality staff and mentors in real-life work settings.

Co-Requisites

• Basic Culinary Techniques (CULN 31)

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.

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

• Basic Culinary Techniques (CULN 31)

This course is designed to allow learners the opportunity to increase their knowledge and develop further skills and abilities outside of the traditional classroom setting. An important component of their education will be the opportunity to observe and learn from industry mentors in an institutional setting. This course provides the learner the opportunity to understand and apply nutrition principles in a real world setting that includes customer dietary restrictions, texture modifications and nutritional supplements.

Pre-Requisites

• Foundations of Nutrition (CULN 94)
• Cuisine a la Carte and Baking Fundamentals (CULN 38)

This course is designed for students to put their theoretical learning into practice at the various venues in Fleming's internal food service operations. Learners will have the opportunity to observe, learn and apply skills demonstrated by experienced culinary and/or hospitality staff and mentors in real-life work settings.

Pre-Requisites

• Food Service Operations I (FLPL 204)

The course examines the responsibilities of the catering staff, from sales through service. Theory from this course applies to restaurant and banquet operations. Students receive instruction in banquet sales management, meal service styles, pricing policy, meeting room setups, bar and wine service. As part of this course, students will participate in three modules involving food preparation, food service, and setting up a dining room.

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.

Pre-Requisites

• Culinary Computer Applications (COMP 198)

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.

Pre-Requisites

• Basic Food Principles (CULN 32)

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.

Pre-Requisites

• Culinary Cost Controls (CULN 37)

This course is designed to allow learners the opportunity to gain valuable managerial experience in an institutional foodservice setting. Institutional sponsors will provide a real-world experience to form the basis of this field placement. This course will allow the learner to experience various job responsibilities in an institutional setting. The employer will provide insight to promote the learner's understanding of this specific culinary industry sector.

In this course, learners will apply the supervisory and managerial skills that have been developed in previous Foodservice Operation courses. 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.

Pre-Requisites

• Culinary Cost Controls (CULN 37)
• Food Service Operations I (FLPL 204)
• Basic Culinary Techniques (CULN 31)

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.

Pre-Requisites

• Basic Culinary Techniques (CULN 31)

In this course, the learner will apply and execute the planning and mise en place required to efficiently manage a front of the house culinary operation. Advanced service application will occur to set the stage for a productive and profitable food service organization. The learner will demonstrate best practices in service techniques, beverage control and reservation management.

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.