Culinary Arts Certificate

Program Details

Program Phone Number

780-623-5724

Program Description

The Culinary Arts Certificate provides the knowledge and skills required to prepare students for professional entry into the food service industry. The first 16 weeks is offered in two different delivery formats and provides graduates with a solid foundation in culinary arts equivalent to First Period Apprenticeship cook training. In the Outreach format first period Culinary Arts, the theory component of the program will be delivered online using assignments and videos accessed through Portage College's Moodle site. The practical, hands-on component will be delivered in two on-site sessions, two weeks at the beginning and three weeks at the end of the theory component of the program. The on-site format is a comprehensive training program designed to provide graduates with a solid foundation in the culinary arts, equivalent to First Period and Second Period Apprenticeship cook training. The program includes a combination of theory, demonstration, and hands on practical application. The on-site format is delivered in two 16 week terms. Students attend on site classes for 28 weeks from September to April to complete the course theory and practical skills training. They are then required to complete a 4 week field practicum.

Credential

Certificate

Admission Requirements

Grade 9 or successful Trades Entrance Exam results, placement assessment if required and transcripts. It is recommended that students register as apprentices.

Please refer to the following link for minimum technical requirements at our Moodle Site.

Practicum

April 1, 2013 – April 26, 2013

Career Potential

Cooks are employed in hotels, clubs, restaurants, catering firms, cafeterias, institutions, homes, high-class specialty food outlets, and isolated bases and camps. Some jobs are seasonal. (ref. Alberta Apprenticeship and Industry Training: www.tradesecrets.gov.ab.ca) Culinary Arts prepares students to work at an entry level (for examples as a prep cook or line cook) in the food service industry. and expands student’s potential for advancement in foods service careers. Graduates are also eligible to write the First and Second Period Apprenticeship Exams and continue their apprenticeship training and work experience. All students are eligible for student membership in the Canadian Federation of Chefs and Cooks (CFCC).

Transferability

On site learners are eligible for Third Period Apprenticeship training. Outreach learners are eligible for Second Period Apprenticeship training.

Program Schedule, Fees & Locations:

Please refer to the link below for current schedule and fees.

Program Schedule & Fees 2011 - 2012

Program Schedule & Fees 2012 - 2013

Course List

• CULA139 - VALUE ADDED PRODUCTS

  Course ID: CULA139

  Name: VALUE ADDED PRODUCTS

  Hours: 12

  Credits: 0.5

  The student will study and practice the importance of receiving, storing and cooking convenience food.

  
  
• CULA140 - COOKING FUNDAMENTALS

  Course ID: CULA140

  Name: COOKING FUNDAMENTALS

  Hours: 52

  Credits: 3

  This course provides the students with emergency First Aid certification, sanitation training, and Kitchen W.H.M.I.S. It covers basic cooking principles and introduces the student to the safe use of tools and equipment, as well as the use of recipes and menus.

  
  
• CULA141 - TRADE CALCULATIONS I

  Course ID: CULA141

  Name: TRADE CALCULATIONS I

  Hours: 18

  Credits: 1

  Students will learn basic measurements, conversion from standard or U.S. system to metric, converting recipes, portion costing and food cost percentage.

  
  
• CULA142 - MEAT PORTIONING AND COOKING

  Course ID: CULA142

  Name: MEAT PORTIONING AND COOKING

  Hours: 54

  Credits: 1.5

  The emphasis of this course is on experiential learning and the practice of meat cutting and portioning. Students will learn to match proper cooking techniques to specific cuts. Students will also be introduced to cutting, portioning, and cooking seafood.

  
  
• CULA143 - STOCKS, SOUPS AND SAUCES

  Course ID: CULA143

  Name: STOCKS, SOUPS AND SAUCES

  Hours: 30

  Credits: 1

  This course introduces students to the fundamental techniques of stock, soup and sauce production.

  
  
• CULA144 - BAKESHOP

  Course ID: CULA144

  Name: BAKESHOP

  Hours: 46

  Credits: 2

  In this course the student will learn basic trade principles and ingredients used in the modern bakeshop.

  
  
• CULA145 - PANTRY AND SHORT ORDER

  Course ID: CULA145

  Name: PANTRY AND SHORT ORDER

  Hours: 12

  Credits: 0.5

  This course teaches the preparation of foods for pantry and short order cooking. Students will be introduced to the principles of cold food preparation including: salads, dressings, and sandwiches. The course also covers breakfast cookery, convenience foods, and coffee and beverage service.

  
  
• CULA146 - ENTREMENTIER (VEGETABLE, FRUIT, POTATOES, PASTA, RICE & GRAINS)

  Course ID: CULA146

  Name: ENTREMENTIER (VEGETABLE, FRUIT, POTATOES, PASTA, RICE & GRAINS)

  Hours: 18

  Credits: 0.5

  The basis of vegetable cookery is learning how to control colour, flavour, texture, and nutrient loss. In this course students will learn to prepare and serve a variety of vegetable, potato, and starch dishes.

  
  
• CULA147 - COMPUTER TRAINING FOR TRADES

  Course ID: CULA147

  Name: COMPUTER TRAINING FOR TRADES

  Hours: 24

  Credits: 0.5

  This course is an introduction to computer terms, hardware and computer concepts. Students will learn to use Windows 95 and Microsoft Word 2000. Using Microsoft Word 2000, the students will create current cover letters and resumes to assist their job searches. The Internet will be introduced and utilized as a powerful information source for topics relating to the culinary field.

  
  
• CULA148 - TRADE APPLICATIONS LAB

  Course ID: CULA148

  Name: TRADE APPLICATIONS LAB

  Hours: 280

  Credits: 5

  Students will participate in a two-week, five station rotation, working in areas such as garde manger, breads and pastries, short order, main entree, and stocks, soups and sauces.

  
  
• CULA149 - BREAKFAST, BEVERAGES & DAIRY PRODUCTS

  Course ID: CULA149

  Name: BREAKFAST, BEVERAGES & DAIRY PRODUCTS

  Hours: 12

  Credits: 0.5

  Students will learn how to prepare and cook many different breakfast items, the preparation of tea and coffee and study dairy products.

  
  
• CULA150 - GARDE MANGER

  Course ID: CULA150

  Name: GARDE MANGER

  Hours: 30

  Credits: 1

  Preparation of hot and cold appetizers and hors d'oeuvres. Preparing cured meats, pates and terrines. Studying artistic techniques to create centrepieces and sculptures.

  
  
• CULA151 - INTERNATIONAL CUISINE

  Course ID: CULA151

  Name: INTERNATIONAL CUISINE

  Hours: 63

  Credits: 2

  Fabricating, cooking and serving meat, poultry, fowl and seafood and creating sauces, vegetable and starch dishes to accompany the entrees following regional, cultural, traditional or contemporary fashions.

  
  
• CULA152 - KITCHEN MANAGEMENT

  Course ID: CULA152

  Name: KITCHEN MANAGEMENT

  Hours: 15

  Credits: 0.5

  This course introduces students to the duties and functions of a Chef supervisor with respect to effective communication, purchasing, and cost controls.

  
  
• CULA153 - NUTRITION AND DIET

  Course ID: CULA153

  Name: NUTRITION AND DIET

  Hours: 20

  Credits: 1

  Focuses on the role that nutrition and specialty diets play in professional food service.

  
  
• CULA154 - PASTRY

  Course ID: CULA154

  Name: PASTRY

  Hours: 55

  Credits: 2

  This course teaches students about the production and decoration of cakes and pastries and other baked goods.

  
  
• CULA155 - APPLIED CULINARY ARTS

  Course ID: CULA155

  Name: APPLIED CULINARY ARTS

  Hours: 236

  Credits: 5

  Cooking students spend time in the kitchen performing hands-on tasks in a five station rotation, two-week period in each. Stations include: short order, main entree, soups, stocks and sauces, breads and pastries, and garde manger (salads and sandwiches).

  
  
• CULA156 - TRADE CALCULATION II

  Course ID: CULA156

  Name: TRADE CALCULATION II

  Hours: 15

  Credits: 1

  This course gives students more knowledge in calculating recipe conversion, portion costing, food cost percentage, yield cost analysis and raw yield test.

  
  
• CULA157 - PRACTICUM EXPERIENCE

  Course ID: CULA157

  Name: PRACTICUM EXPERIENCE

  Hours: 160

  Credits: 3.5