WHAT’S  NEW?

Dear Credit Class Students (Term 4 Day Classes, Correspondence, Hair, Chef and PSW),

We are ready for you to continue your credit class courses! Please log in to your D2L accounts as soon as possible to see how we will be supporting you in finding success on your pathway.  If you are experiencing difficulty, contact your instructor.

In this unexpected, but necessary interruption to face to face classes, you will be able to continue your course through the D2L website to earn the credits that you are working on. You will be able to log in each day and find new content, resources, assignments, feedback and culminating assessments. It will be an evolving project- just like everyday classrooms are. We are all in this together to support you in your credit / program success.

For now, we realize that there will be obstacles to overcome in order to learn within this new environment. Your teachers are working to find creative solutions to help you and we know that we are all going to need to be a little more flexible than usual. We encourage you to remain committed to your learning and to remain HOPEFUL. We will ensure that the content you receive through this medium will be the critical things you must cover to move forward. We will all have to agree that some other activities and content will not be able to be covered fully in this remote learning format.

There still remains many uncertainties. We understand how that feels for you. Again, we encourage you to continue with your learning, as well as you can. Learning is a great positive focus for this time. Please email each of your teachers at the email address they have provided you if there is a certain support you may need to complete this course.

Stay well, wash your hands, stay home and practice social isolation. Most of all stay hopeful!

Culinary Arts Training Intake / Registration for Sept. 14, 2020 start:
May 8, 2020 at 9:00am  OR  June 5, 2020 at 9:00am

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)
  • $300 non-refundable deposit is payable at registration to ensure student acceptance. Remaining $1000 to be paid in full before the beginning of the program start date.

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 start in January and September (Mon-Thurs; 8:30am to 3:30pm) at St. Louis – Kitchener Main Campus 

  • September 14, 2020 – July 13, 2021 (register May 8, 2020 at 9:00am   OR  June 5, 2020 at 9:00am)

*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.

Douglas Broadwell (OCT) and Bailey Podolski, Red Seal Certified Chef with recognized local industry experience in quality food preparation

Jennifer Martin, OCT : Co-op Placement Instructor and Supervisor

For more information: Email: stlouis@wcdsb.ca or 519-745-1201 ext. 201

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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