CULKF-CT Culinary Skills Indigenous

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Overview

  • One-year certificate
  • September entry date
  • Notre Dame Campus, Winnipeg
  • 4 month paid co-op work placement
  • Credit transfer opportunities:
        - Culinary Arts Diploma Program (RRC, Paterson Global Foods)
        - Hospitality and Tourism Management program (RRC, Paterson Global Foods)
        - University of Manitoba
  • International applicants please visit Academic Program, Dates and Fees for a listing of programs for international students, current availability and online applications instructions

Description
The Culinary Skills Indigenous program is designed to prepare you to work in the culinary industry by providing courses aimed at developing fundamental skills and knowledge, including basic business skills. Courses will be presented through a combination of classroom based theory and lab-based practice. You will also obtain certifications in Food Handler Level 1, Workplace Hazardous Materials Information System (WHMIS), First Aid, and Fire Safety. The first two terms will consist of a combination of lab-based culinary skills development and theory classes. The third term will be spent working in a cooperative work placement in the culinary industry. Students are paid by the industry partner during the co-op term.

Admission Requirements

If your academic history includes any of the following, please visit me.rrc.mb.ca/Catalogue/Information/MyEducation for important information: post-secondary studies at an institution other than Red River College; Modified (M), English as an Additional Language (E), or GED high school courses; or home schooling.
ADMISSION REQUIREMENTS ARE DUE WITHIN 30 DAYS OF APPLYING (unless otherwise noted below).

However, if you apply within 6 weeks of the program start date, admission requirements are due within 5 days of applying.

Regular Admission Requirements

  1. Grade 12
    • Submit proof of graduation from or enrolment in Grade 12.
    • If you provide proof of enrolment at time of application, your official final grades indicating successful completion must be submitted by July 15 for fall enrolment or by the deadline specified in your admission letter.
    • If you are required to complete an English language assessment, do not submit your transcripts until requested to do so.  See English Language Requirements (ELRs) for more information.
      and
  2. English Language Requirements (ELRs)
    • Have you successfully completed the equivalent of three years of full-time secondary (high school) education in Canada, the United States, or an ELR exempt country where English was the language of instruction? To view a list of ELR exempt countries click here.
      • If yes, you appear to meet English language requirements. Submit your transcripts for verification purposes.
        or
      • If no, you are required to submit proof of meeting an English language requirements option.  If you choose to complete an English language assessment, review this program's approved assessments and required levels.
        or
      • If you completed all of your education in Canada, the United States, or an ELR exempt country in English but did not complete three years of high school, submit your transcripts for review.

Mature Student Admission Requirements
If you are 19 years of age or older and have been out of high school for a minimum of one year at time of application, and you do not meet the regular admission requirements, you may apply under the Mature Student admission requirements. You must meet Regular Admission Requirement 2.

English Language Assessments

English Language AssessmentMinimum Required Levels
L - Listening, S - Speaking, R - Reading, W - WritingLSRW
AEPUCE (Academic English Program of University and College Entrance )
8877
CAEL (Canadian Academic English Language)
60606060
CLB (LINC) (Canadian Language Benchmark (Language Instruction for Newcomers to Canada))
Canadian Citizens: LINC programs are not available.
8877
CanTEST (Canadian Test of English for Scholars and Trainees)
RRC Institutional or Official CanTEST accepted EXCEPT for the Medical Laboratory Sciences (MLS) program. The MLS program requires the Official CanTEST (the RRC Institutional CanTEST will not be accepted).
4.54.54.03.5
Communication for Culinary Skills (RRC Pathway)
8877
IELTS - Academic (International English Language Testing System)
6.56.56.06.0
TOEFL-iBT (Test of English as a Foreign Language - internet Based Test)
20201821

Who Should Enrol?

You should enrol in this program if you are looking to begin a career in the culinary industry. The program combines theory and practice to develop well-rounded culinary skills and knowledge. In addition to courses aimed at developing and advancing culinary skills, you will take courses to develop basic business skills. Previous culinary experience is an asset.  
To be successful in the program, you should enjoy cooking, working with your hands, and have good manual dexterity.

You must be in good physical condition as you will be on your feet most of the day. Working in a commercial kitchen is very demanding, often involving long hours, shift work, and working under pressure. Ability to work in teams is essential.

Locations, Dates and Fees

Next Estimated Term 1 Start Date (subject to change)

Location Start Date Apply Link
Notre Dame Campus Sep 08, 2020 Apply now

Costs (estimates only; subject to change)

Program/Student Fees
Year 1
$6,261.001
Books and Supplies
Year 1
$2,300.00
Other Fees
Year 1
$356.002
1Includes coop term
2Includes Health and Dental Fees, Certified Food Handler Training Program Level 1 ($36) and Emergency First Aid Course ($65)

Students may apply for financial assistance through the Manitoba Student Aid program. For general information on applying please call 204-945-6321 or 1-800-204-1685, or visit their website at www.manitobastudentaid.ca, which also includes an online application. For detailed information, please visit one of the RRC Student Service Centres or call 204-632-2327. Applicants requiring financial assistance should complete their student loan applications well in advance of the class start date.

Red River College is a participating institution in the HigherEdPoints program. Through this program, students are able to convert Aeroplan® Miles and TD Points into funds to help cover their tuition. Family members and friends can also contribute to a student’s education by converting their loyalty points - anyone can donate their points to an individual student.

Visit the HigherEdPoints website for more information about the program and/or to set up an account to convert your points.

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
More Information

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.

COMM-1202Culinary Pre-Employment Skills
More Information

In this course, students will gain the skills needed to obtain employment in the Culinary sector. Topics covered include job searches, cover letters, resume writing and interview skills.

CULI-1003Garde Manger
More Information

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
More Information

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-1021Short Order Cooking
More Information

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:
EDUC-1001Seminar in Traditional Teaching 1
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Learners will participate, explore and become aware of the traditional and contemporary teachings, ceremonies and way of life of the First Nation families. Learners will become the carriers of the knowledge & wisdom given and share with others upon completion of the learning circle. Learners will examine in an in-depth instruction of each the teachings, ceremonies and history of each lesson 

SAFE-1028WHMIS
More Information

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-9067Certified Food Handler Training Program Level 1
More Information

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
More Information

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
More Information

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
More Information

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:

Transfer Credit Opportunities

Some of the courses offered in Culinary Skills are identical to those offered in the College's Hospitality and Tourism Management program. Culinary Arts Students wishing to continue their education in that program are eligible for credit in common courses successfully completed. Students who complete the one year certificate may choose to continue in the two-year Culinary Arts diploma program at Paterson Global Foods Institute (RRC).

Credit toward programs at other post-secondary institutions:

Ryerson University

For more information, contact the Ryerson University Admissions department.

University of Manitoba

For more information, contact the U of M Faculty of Science (Human Nutritional Sciences).

Recognition of Prior Learning

Recognition of Prior Learning (RPL) is a process which documents and compares an individual's prior learning gained from prior education, work and life experiences and personal study to the learning outcomes in College courses/programs. For more information, please visit www.rrc.ca/rpl.

Graduate Employment Report

Red River College surveys its graduates on an annual basis to collect data related to the graduates’ employment status, salary, occupation and skill use. In addition, graduates are asked to indicate their level of satisfaction regarding the education they received at Red River College.

Visit www.rrc.ca/numbers/reports/graduate-satisfaction for graduate satisfaction and employment reports.

Contact Information

For general information about this program or how to apply, contact Enrolment Services at 204-632-2327.

For detailed program information, contact:

Michael Fitzhenry, CCC
Instructor/Program Coordinator
Email:mfitzhenry@rrc.ca
Phone: 204-631-3427

How to Apply

For information on how to apply to this program, follow the link below.

www.rrc.ca/howtoapply

Student Evaluation of Program

Every year Red River College surveys students, in all full-time programs, to learn more about their college experience. The questionnaire includes questions about students’ experiences with College programs, facilities, and services offered.

Visit www.rrc.ca/numbers/reports/student-evaluation-of-program for student evaluation of program reports.

College Support Services

Red River College is committed to student success and provides valuable support services to assist in helping students make the most of their time at RRC.

Visit www.rrc.ca/supports for more information.

Page produced on 2019-11-22 04:03:05
Red River College endeavours to provide the most current version of all program and course information on this website. Please be advised that classes may be scheduled between 8:00 a.m. and 10:00 p.m. The College reserves the right to modify or cancel any course, program, process, or procedure without notice or prejudice. Fees may change without notice.