Culinary Arts Certificate

Culinary Arts Certificate2018-12-11T12:27:03+00:00

WHAT’S  NEW?

Culinary Arts Training *Intake/Registration Session for January 14, 2019 start

REGISTER NOW until December 20th for just a FEW SPACES LEFT!

Next Class begins January 14, 2019!

St. Louis has two incredible Culinary Arts instructors with a blend of teaching and industry experience.

Natasha Frank is a Red Seal Chef who works in this region. Natasha is familiar with our St. Louis program and in fact, was supporting one of our Culinary students in her Coop placement before she accepted this job. She is very supportive of the program.

We have a NEW Culinary Arts instructor joining us this year: Chris Lovisa. Chris brings much industry experience with him, as well as a lot of training experience; Chris brings a very unique skill set.

He and Natasha Frank are going to make a formidable team leading our Culinary Arts program this year!

Visit St. Louis – Kitchener Main Campus to see the commercial kitchen and teaching space for yourself!

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

  • 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 (to accommodate any weekend work opportunities)
  • Work placement times may vary

Location

  • Be 18 years of age or older (students under 18 with an OSSD will be considered)
  • 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. Remaining $1000 final 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 Session for January 14, 2019 start

Thursday, Oct. 18, 9:00am 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.

Natasha Frank, Red Seal Certified Chef with recognized local industry experience in quality food preparation

Chris Lovisa, much industry and training experience

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.

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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