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Culinary Arts Skills Training Certification in Level I and II Cooking, Smart Serve and Safe Food Handling

WHAT’S  NEW?

NEXT CLASS starts MONDAY, September 11, 2017!

For information, call Ted Kuzmich at 519-577-1238 or visit St. Louis – Kitchener Main Campus

SO YOU WANT TO BE A COOK?

Find out what it means to be a Cook according to the College of Trades.

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  • Grade 12 diploma not required to start
  • Participants may earn 8 elective secondary school credits (if required)
  • Number of in-class hours (726) meets College of Trade apprenticeship standards
  • Work experience and employer contacts
  • Approval may be given to complete work placement at a business where the participant currently holds a part-time job. Preference will be given where participants hold a part time job in the culinary arts field

Sanitation, Safety and Equipment

  • Interpretation of Terms
  • Personal Hygiene
  • Food Contamination
  • Safe Food Handling
  • Construction Standards
  • Maintenance Standards
  • Sanitation Codes
  • The Health Protection and Promotion  Act
  • Food Poison Prevention
  • Dishwashing

Food Theory – Basic

  • Major cooking methods
  • Vegetable Cuts and Flavoring Agents
  • Stock and Soup Cookery
  • Sauce Cookery
  • Breakfast and Short Order Cookery
  • Vegetable and Pasta & Rice Cookery

Basic Nutrition

  • Major Nutrient Identification
  • Energy Sources
  • Proteins and Vegetarian Diets
  • Carbohydrate and Dietary Fiber
  • Vitamins, Processing & Additives
  • Developing Food Patterns

Culinary Techniques – Basic

  • Kitchener Tools – Identification, Storage & Handling
  • Uniform Standards
  • Proper Food Storage and Packaging
  • Fire Procedures
  • Stock Cookery
  • Thickening Agents
  • Soup Cookery
  • Sauce Cookery
  • Egg & Breakfast Cookery
  • Short Order Cookery
  • Vegetable, Pasta & Rice Cookery
  • Fish & Shellfish Cookery
  • Meat Entrees
  • Salads

Calculations – Basic

  • Addition, Subtraction, Multiplication & Division
  • Common Fractions
  • Standards of Measurement
  • Fahrenheit to Celsius Conversion

Bake Theory

  • Flour Production & Applications
  • Eggs in Baking
  • Dairy Products
  • Use of Salts
  • Leavening Agents
  • Chocolate and Flavorings

Techniques of Baking

  • Pie Dough
  • Piping Batters
  • Quick Breads and Muffins
  • Cream Desserts
  • Icings
  • Yeast Dough
  • choux Paste Products
  • Pastries
  • Cake Preparation

Quantity Food Preparation

  • Rules of Personal Hygiene and Sanitation
  • Safety Regulations
  • Large Kitchen Equipment Identification
  • Stock, Soup and Sauce Cookery
  • Poultry, Lamb, Pork, Beef, Fish Cookery
  • Potato and Vegetable Cookery
  • Salad Preparation
  • Dessert Preparation

Communications – Basic

  • Resume Preparation
  • Cover Letters

Kitchen Management

  • Orientation, Training and Career Planning
  • Menu Planning and Basic Marketing
  • Table Service
  • Basic Kitchen Calculations
  • Basic  Purchasing
  • Kitchen Organization, Maintenance and Security

Length of Program

  • 28 weeks of in-class instruction, including a minimum 3hrs/day hands-on cooking and preparation
  • 220-hour work placement

Time

  • In-class: Monday – Thursday, 8:30 am – 3:30 pm
  • Work placement times may vary

Location

  • Be 18 years of age or older
  • Have completed minimum of 16 secondary school credits
  • Be willing to work flexible hours in work placements
  • Provide proof of Status in Canada & photo identification
  • Attend an Intake/ Registration session
  • Successfully complete literacy test and interview at an intake/registration session
  • Provide documentation to verify CLB 6 completed in all four skills: listening, speaking, reading and writing (for LINC/ESL students only)

Students pay a materials fee of $1300 for textbooks, uniforms, additional certificates, knife kits and other consumables. Tuition fees are paid from Ministry of Education funding.

Note: $300 non-refundable deposit is payable on acceptance. Final $1000 balance due date will be given at intake and information session

No refund will be granted after the applicant has attended the first class

Culinary Arts Training *Intake/Registration Sessions for September 11, 2017 start

Please call Ted Kuzmich at 519-577-1238 to arrange intake at St. Louis Kitchener Main Campus

*Attendance at an intake/registration session for Culinary Arts Training is mandatory.  Please be prepared to complete literacy testing and participate in an interview.  By doing this at an intake session, we can determine your motivations, capabilities and interests in the program as well as your future goals. From there, we can help you achieve success.  All individuals with some previous culinary employment skills are welcomed, however you do not have to have prior cooking experience or have a completed high school diploma to be accepted.

Shondie MacKenzie, Ontario Certified Teacher (OCT) & Certified Chef with recognized industry experience in quality food preparation who also has Red Seal in Culinary.  Program is instructor-led with extensive hands-on learning in a commercial kitchen and classroom

Ted Kuzmich, OCT : Co-op Placement Instructor and Supervisor

Jennifer Martin, OCT: School-to-Work Department Head and Co-op Placement Supervisor

Jennifer Martin, School to Work Dept. Head  – Jennifer.Martin@wcdsb.ca or call 519-745-1201.

GRADUATION ANNOUNCEMENT!

Missed Graduation? Celebrate Your Achievement!  If you have completed both the in-class and placement portions of the Culinary Program in 2015-16, at didn’t receive your certificate of achievement at the St. Louis Graduation Ceremony, your certificate is waiting for you to pick up!

If you are a current student completing your last few credits toward your OSSD, please be sure to complete an Intent to Graduate Form 2016-17