Everyone communicates, but are they doing it well? Communicative competence takes practice and self-awareness. In this foundational course, students will learn through discovery and project-based activities to practice approaching situations critically and collaboratively. By developing their communication skills, students will improve their interpersonal ability, intercultural competence, and digital fluency to prepare for success in the workplace and beyond. The strategies students will gain in this course will be useful throughout their program and in their chosen industry.
This foundational course focuses on essential communication skills for entering and advancing in industry. Students will develop skills for effective resumes, cover letters, and job interviews that are tailored to the specific needs of prospective employers. Additionally, students will enhance their interpersonal skills and digital fluency while applying speaking, writing, and collaboration techniques crucial for job searching, adapting to new roles, and achieving long-term career goals. Students will also develop strategies for continuous learning to remain competitive in an ever-changing job market.
Ready to be a chef? This foundational course provides students with a first look at a commercial kitchen with an introduction to proper knife skills. Students will learn fundamental organization skills essential for the profession, how to care for hand tools, and operate kitchen equipment. They will also learn how to read a recipe, and convert yields, weights, and measurements. Students will set their stations, learn important mise en place techniques, and examine food history. Their culinary journey starts by earning multiple industry-recognized certifications, setting a solid foundation for their career.
Get your palate ready! Let’s start identifying flavour profiles while preparing dressings, salads, and sandwiches. Students will apply basic knife skills through fruit and vegetable preparation. Salads are more than just lettuce! Delicious food offerings with many textures, colours, and flavours will be created. Students will explore various sandwich concepts such as deli sandwiches, tea sandwiches, and simple canapés. They will discover various types of domestic and imported cheese. The art of cold food presentation will be introduced through buffet platter creation.
A well-made stock is the superhero of the kitchen! This introductory course provides the building blocks of hot food preparation. Students begin by preparing, handling, and storing stocks. They move on to create soups including broth, thickened, and specialty. From there, they meet the mother sauces and learn classical techniques to carry them throughout their culinary career. Learn the difference between a rutabaga and a turnip! Students will discover how to identify, differentiate, and prepare vegetables, starches, grains and legumes. Students will ignite their creativity and design their first hot dishes.
Delve into the exciting world of basic meat fabrication and cookery. Students will use food safe practices to properly handle and store meat to ensure customer safety while cooking. They will discover how to identify the structure of common proteins while working with chicken, pork, beef, fish, seafood, and more. Students will acquire essential cooking techniques such as sautéing, searing, roasting, braising, and pan-frying. This course wraps up with students designing their own protein-based recipe to share with their classmates.
Dust off your aprons and enter the best smelling lab on campus! This baking fundamentals course, developed for culinary arts, teaches students to create essential sweet and savoury baked goods. Students will learn restaurant style baking through preparations including basic breads, pizza dough, and hot hors d’oeuvres. They will create sweet delights such as pies, cookies, custards, and cakes. Designing enticing dessert presentations will indulge their creative side. The invaluable baking skills gained in this course will help students create baked goods used throughout many professional kitchens.
Get ready to walk with a purpose! Students will immerse themselves in our student run quick service restaurant. This first look at a busy commercial kitchen will reinforce skills learned in previous courses and prepare them for their first Work Integrated Learning term. Students will prepare and execute simple brunch style menu items including eggs, hash browns, pancakes, bacon, and sausage. Café style baked goods including scones, cinnamon buns, and muffins will be produced. Students will launch their customer service skills while taking customer orders and learning to use an electronic bill system. They will learn to create positive customer interactions while serving finished plates.
Students will explore Indigenous traditions, teachings, and cuisine by creating a deeper understanding and connection with community. Their journey begins by studying the history of Manitoba’s Indigenous peoples’ practices, protocols, and stewardship of the land. Embracing the concept of Two-Eyed Seeing students will engage in experiential, holistic, and relational learning opportunities. Through the examination of plant identification, land-based practices, and traditional cooking methods, students will prepare modern interpretations of Indigenous recipes. They will also create meaningful connections by engaging with Indigenous food producers, chefs, and community.
Jump into the fire! This field placement integrates classroom theory and lab training with on-the-job experience to kick off students’ culinary careers. While spending a minimum of 250 hours during this term of paid employment in the culinary industry, students are provided with the opportunity to practice and apply the skills gained throughout the first year of the Culinary Arts program. Working as part of a team in a professional kitchen guided by industry chefs, students will reinforce fundamental culinary skills to help guide their career goals.
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.