CULAF-DP Culinary Arts

Courses and Descriptions

Courses and Descriptions

(Click the course name to view the description of the course)
Recognition of Prior Learning (RPL)
In addition to Transfer of Credit from a recognized post secondary institution, other RPL processes are available for RPL courses. Click here for more information. For courses with no RPL, please check www.rrc.ca/rpl for additional contact information.
COMM-1008Communication
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The ability to communicate effectively with people in your own organization, as well as with clients and the public, while using a variety of technologies, is highly valued in today’s workforce. You will represent your organization, and your organization's success will depend on you.

This communication course is designed to develop students' basic understanding of the principles of communication, with an emphasis on practical applications in business situations. Students will prepare and use written and oral communication effectively and efficiently. Since precision, clarity, and accuracy are essential to effective business communication, this course will emphasize style, content, and strategy. By reading assigned material, participating in discussions, honing their writing skills, completing assignments, and making oral presentations, students will develop sound business communication skills.

CULI-1002Nutrition for Culinary Professionals
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This course applies the basic principles of personal nutrition and health in the food service industry. Analyzing dietary trends, planning nutritional menus and modifying recipes to meet dietary requirements are important skills in the foodservice industry. Students will research nutrition trends and analyze food labels and food guides to plan and modify menus for the production of nutritionally balanced meals for customers. Students will modify, prepare and assess recipes for special dietary or nutritional needs in a food production lab. Students will be assessed using tests, written assignments, oral presentations and an applied cooking project

CULI-1003Garde Manger
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The purpose of this course is to provide students with the basic food knowledge and skills to prepare cold food items. Students will apply basic knife skills, and apply safety and sanitation procedures appropriate to the preparation of foods in a Garde Manger kitchen. Students will apply basic skills through the mise en place and the preparation of salad dressing, basic salads, sandwiches and hors d’oeuvres. Students will also study and identify the application of basic garnishing and presentation techniques. 

CULI-1005Patisserie 1
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Baking and pastry proficiencies are important in developing a comprehensive skill set for Culinary Professionals. This course focuses on developing an understanding of essential pastry production methods. Concepts related to ingredient function and characteristics, baking and pastry equipment, and basic baking principles will be covered. Students will become proficient in the production of basic baked products such as yeast-raised goods, quick breads, cookies, pastries, cakes, custards, sauces and basic desserts through theory and practical application.  Daily practical evaluations, projects, and final practical exam are used to facilitate learning and assess student progress.


CULI-1008Basic Food Preparation
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This course is to provide students with the basic foundation on which to build a fundamental knowledge of hot food preparation. While working in a hot preparations kitchen, students will further develop knife skills by learning fundamental cuts and techniques while applying those basic skills safely and effectively. Students learn the basic skills and food knowledge used in the hot kitchen through the mise en place and the preparation of stocks, sauces, thickening agents, vegetables, starches and protein cookery. Through theoretical and lab work, students will also learn to apply appropriate basic cooking methods to hot foods in both  classical and modern applications.

Prerequisites:
CULI-1011Culinary Computer Applications
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The use of modern technology is essential to operating in the hospitality industry. By the end of this course, students will be able to use Microsoft productivity software efficiently and effectively. Using a teacher-led, practical approach, students will work through a variety of tutorials and exercises that will enable them to develop, demonstrate, and apply introductory and intermediate competencies using Microsoft Word, PowerPoint, and Excel.

CULI-1014Introduction to Culinary Arts
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This course applies the fundamental practices and procedures used at all levels in the foodservice industry and in preparation for working in the kitchen labs. Practicing food safety and sanitation, following safe working procedures and accurately reading, converting and measuring recipes and ingredients are critical skills used in foodservice. Students will analyse food safety and sanitation case studies and write a report on critical practices and procedures. Students will identify professional kitchen tools and equipment and explain basic safety procedures when using hand tools or equipment and working in a professional kitchen. Students will use basic math skills to convert recipe yields and measurements.

CULI-1015Meatcutting
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As food service operations have begun to place a greater emphasis on local products and specialty cuts, meat-cutting techniques are becoming increasingly important as a skill. Through theoretical and practical application, students will learn to safely and efficiently butcher meat, poultry, fish and seafood, and fabricate market ready portions. Practicing daily in a lab, students will also learn to manage trim and secondary products to maintain cost effective, profitable meat cutting practices while following government specified safe food handling procedures. Students will be evaluated through practical daily work, practical testing and knowledge tests.

CULI-1017Inventory Management
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Food and beverage operations are one of the only businesses that handle the purchasing of raw, often perishable products, and then produce finished goods for sale. Effective inventory management practices are critical in maintaining profitability. 

 

Through this course, students will develop an extensive knowledge of the characteristics of food and nonfood products used in a commercial food service operation. Through individual and group based projects, students will explore different methods used in the purchasing of products. Students will use and create documents used in the purchasing, receiving, storing and issuing of products. Methods used to reduce waste and maintain profitability in food service operations will be explored, in addition to fundamental cost control concepts such as food cost calculations, inventory turnover rates and inventory valuation. Participation in in-class discussions will expose students to ethical considerations related to purchasing.

CULI-1019Leadership in Culinary Organizations
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Leadership skills, teamwork and customer service based attitudes are major components for a successful career in the culinary industry. Focusing on the external customer, students should acquire the ability to provide quality customer service. Students should be able to demonstrate professionalism, both independently and as a team member, in order to foster a positive work environment. Theoretical study will evaluate the impact of positive leadership skills required for a culinary career. Through personal assessment, case studies and role play exercises customer service, teamwork and leadership skills will be applied.

CULI-1021Short Order Cooking
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Short order cooking is the foundation to the work flow and organizational structure of any restaurant. Students will learn the basic skills used in the short order kitchen through the mise en place and preparation of breakfast, beverages, dairy products, soup and hot sandwiches. Working in a kitchen brigade, students will be expected to work safely while demonstrating teamwork, leadership and professionalism. Students will also develop methods of seasoning, flavour building and presentation skills through the practical application of basic short order techniques. Theoretical study will include the study of breakfast cookery; uses of eggs, and dairy products.

Prerequisites:
CULI-2006Restaurant Service Theory
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Understanding the functionality and details of the front of house is crucial to managing the back of the house. Food service establishments require knowledgeable and well trained staff to ensure guest satisfaction and sustainability. By the end of this course students will learn the basic serving principles of a fine dining restaurant including wine service, tableside flambé and customer service skills. Theoretical study is conducted through class discussions, terminology testing, demonstrations and a service evaluation of a restaurant.

CULI-2007Restaurant Service
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Well-trained Restaurant Service staff are essential to the profitability and guest satisfaction of any food and beverage outlet. Applying Restaurant Service skills, using both French and American Service techniques, students will serve customers dinner in a fine dining restaurant. Students will build upon the necessary skills learned for effective communication, safety and sanitation procedures and the use of a Point of Sale system. Application of additional practical skills will include tableside flambé service, wine service, customer service skills and professional conduct. Menu testing and daily practical performance will be evaluated.

Prerequisites:
CULI-2009Patisserie 2
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To become a well-rounded culinary professional, developing a comprehensive skill set includes advanced baking and pastry proficiencies. Working in a patisserie lab, you will prepare advanced pastries, cakes and breads, and practice tempering chocolate. Students will think critically to combine ingredients and components to create desserts suitable for a fine dining menu. Evaluation will be based on daily practical work, theoretical tests, research assignments and practical exams.

Prerequisites:
CULI-2012Global Cuisine and Buffets
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Global cuisine is a major influence of today’s modern cuisine. While executing a global menu in a marché-style cafeteria, students will apply modern and classical global cooking methods, including basic fermentation techniques, to prepare, plate and present menu items and buffets. Through theoretical study, students will research and learn about global cuisine and the effect it has on the food service industry. Students will identify and fabricate shellfish while participating as part of a kitchen brigade. Evaluations include daily practical performance, practical testing, research project and presentations and terminology testing.

CULI-2015Kitchen Layout & Design
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The menu is the most critical document influencing decisions made in kitchen design. Equipment purchases and layout choices must reflect the size and style of the menu to ensure production efficiency even in the busiest service periods. It is important that chefs are able to contribute to the kitchen design and layout process. Through group work and individual projects, students will develop an introductory understanding of the people and procedures involved in the designing and construction of a new commercial kitchen. Students will learn to create flow and scale diagrams, organize purchase lists for restaurant start up equipment and small wares, and apply concepts of efficiency, human engineering, and sustainability to develop their own kitchen design. Students will analyze existing commercial kitchens and propose realistic changes that might improve functionality.

CULI-2016Menu Development
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As the menu is the key revenue generator in food services operations, a strategically developed menu will contribute substantially to profitability. Students will apply knowledge of demographic research, food trends, menu types, and menu layout in creating menus to meet the needs of specific establishments and their clients. Students will use accurate menu descriptions and culinary terminology to create effective menu content. Class participation will include theoretical learning, class activities, and group and individual assignments which will facilitate using standard recipe writing, menu costing strategies, and menu engineering analysis to determine profitability.

CULI-2017Canadian Regional Cuisine
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It is important for the culinary professional to continuously improve their cooking skills. While executing an a la carte lunch service in an upscale restaurant, students will apply modern and classical French cooking methods, including basic sous vide cooking, to prepare and plate menu items. Through theoretical study, students will learn about the different regions of Canada, the food that is produced seasonally in each, and the effect this has on the hospitality industry. Students will identify and fabricate fresh and salt water fish while participating as part of a kitchen brigade.

CULI-3001Charcuterie
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Charcuterie items are a staple in the culinary world and trends show a resurgence in the need for these skills. This course is to provide fundamental knowledge of the process, procedures and techniques of making a variety of Charcuterie items. Applying the basic skills of cooking, students will work with a variety of tools and equipment to produce items while working efficiently and safely in a practical lab. Students will identify, prepare, cook and evaluate a variety of pates, terrines, sausages, galantines, roulades, variety meats, game meats, smoked products, aspics and reductions. Methodologies include independent reflection and study, theoretical study and practical application in a lab setting.

CULI-3002Advanced Culinary Skills
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To become a well-rounded chef one must apply basic cooking fundamentals with modern techniques. Focusing on skill refinement and advancement from prior learning experiences in the program, you will be participate in a classic kitchen brigade executing an a la carte menus for dinner in a fine dining restaurant. Study and practice of past and current culinary trends will be delivered through the preparation and final plating of the menu items. Theoretical and practical study includes modern cooking techniques and the identification and the composition of wild game. Evaluation will be based on daily practical work, assignments as well as a black box final cooking examination.

Prerequisites:
HOSP-1017Cooperative Education Preparation
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The Co-op prep class prepares students for success in the Co-op work placements in years one and two. By the end of this course students will prepare for, and participate in, a job search and interviews. Students will research and gather information on potential job positions, and will understand how to set and measure learning goals for their Co-op placement. Students will be able to identify the steps they need to achieve in order to successfully complete Cooperative Work Placement 1 and 2. Students will be able to describe how to create a portfolio. 

HOSP-1034Smart Choices
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Smart Choices focuses on current laws, safety requirements and responsible strategies when serving or selling liquor. Smart Choices also includes problem gambling awareness information. Responsible service training has been a requirement for restaurants, lounges and other liquor services licensees for over two decades, it is a new requirement for retailers, including beer vendors, liquor vendors, specialty wine stores, Liquor Marts and duty-free stores.

MGMT-2013Human Resource Management
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Managing people resources is a challenging daily task for the Chef and outlet managers in food service organizations. By the end of this course, students will be able to design and apply processes and procedures for the recruitment, selection, training, discipline and management of staff in a hospitality or tourism operation. Building on the analysis and application of the Manitoba Employment Standards, Union Certification process and the Manitoba Human Rights Code in case studies, students will then apply theory to design documents and interview questions to be used in a job interview simulation at the end of the course.

SAFE-1028WHMIS
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The Workplace Hazardous Materials System (WHMIS) is a system for ensuring that important information about hazardous products is communicated where products are used, stored and handled. This course provides Information necessary to understand and interpret information about hazardous products, including pictograms (symbols), labels and Safety Data Sheets.

SEMR-9010AC-066 Accreditation for Level 1 and 2 App Cook
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When you graduate from the Culinary Arts program, you will also earn credit for both levels 1 and 2 in the Apprentice Cook program.

SEMR-9067Certified Food Handler Training Program Level 1
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Students will take an examination focusing on commercial food service sanitation and safety issues. Upon successful completion they will receive a Food Handlers Certificate provided by the City of Winnipeg Environmental Health Services.

SEMR-9080Emergency First Aid
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This course covers initial assessments, airway management, breathing, shock, poisons, how to call for emergency and medical assistance, secondary assessments, wounds, HeartSaver, CPR, and medical emergencies. Upon completion, students will receive an Emergency First Aid certificate from St. John Ambulance.

SEMR-9197Fire Safety
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Students will learn to handle fire emergencies through exploring the ABC's of fires, different types of extinguishers, and getting hands-on experience with a fire extinguisher. The training will involve a combination of hands-on work and practical theory using a computer-based training package.

WRKE-1016Co-operative Education 1
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Students will spend a minimum of 400 hours in a paid culinary industry-specific work placement. This provides them with an opportunity to apply, reinforce, and enhance the knowledge, skills, and attitudes they have acquired in their first year courses at Red River College in a real-life, professional setting. Performance is monitored and evaluated by the employer, the student, and the Hospitality Department.

Prerequisites:
WRKE-2017Co-operative Education 2
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Students will spend a minimum of 400 hours in a paid culinary industry-specific work placement. This provides students with an opportunity to apply, reinforce, and enhance the knowledge, skills, and attitudes that they have acquired throughout their two years at Red River College in a real-life, professional setting. Students are strongly encouraged to select a different placement from the one they held in Cooperative Education 1. Performance is monitored and evaluated by the employer, the student, and the Hospitality Department.

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