Culinary Skills Curriculum

Formerly named: Chef Training

Accepting Applications for September 2019

Credential: Ontario College Certificate ( 2 semesters )
Classes begin:
September 03, 2019
Offered at:
Sutherland Campus
Program code:
CHT
Tuition & Ancillary Fees:
Tuition is unavailable at this time
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Courses and Descriptions

Semester 1

CULN 31
Units/ Hours: 75

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
CULN 32
Units/ Hours: 45

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
MATH 112
Units/ Hours: 45

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.

COMM 201
Units/ Hours: 45

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.

COMP 198
Units/ Hours: 30

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, analyse and maintain current data for future reference.

FLPL 204
Units/ Hours: 75

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.

Units/ Hours: 45

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.

Semester 2

CULN 104
Units/ Hours: 30

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.

CULN 38
Units/ Hours: 75

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.

CULN 37
Units/ Hours: 45

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.

FLPL 225
Units/ Hours: 75

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.

CULN 36
Units/ Hours: 45

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.

CULN 94
Units/ Hours: 30

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.

Units/ Hours: 45

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.