Culinary Internship
Introduction to Culinary Internship25Roles and Responsibilities of Culinary Interns29Workplace Safety and Hygiene24Kitchen Organization and Workflow22Food Preparation and Cooking Techniques27Menu Planning and Execution24Guest Relations and Service Standards27Effective Communication in the Kitchen22Professionalism and Ethics in the Culinary Industry26Career Exploration and Networking24
Food Safety and Sanitation
Definition and Importance of Food Safety25Sources of Food Contamination25Principles of Food Sanitation30Common Foodborne Pathogens25Symptoms and Transmission of Foodborne Illnesses30HACCP and Food Safety Management Systems26Safe Food Handling Techniques24Temperature Control and Food Storage23Cross-Contamination and Food Allergens22Cleaning and Disinfection Procedures22Sanitation Standards and Inspections23Pest Management and Control28Canadian Food Safety Regulations26Compliance and Enforcement30Roles and Responsibilities in Food Safety24
Culinary Arts I
The Culinary Profession26Kitchen Safety and Sanitation27Basic Knife Skills27Cooking Methods23Sauces and Stocks22Garnishing and Presentation22Food Composition and Properties27Food Safety and Preservation25Nutritional Guidelines29Menu Design and Development26Food Costing and Control28Kitchen Management22
Culinary Arts II
Knife Skills28Basic Cooking Methods31Mise en Place26Types of Stocks24Sauce Making Techniques29Soup Preparation22Meat Identification and Cuts24Seafood Selection and Handling25Cooking Techniques for Meat and Seafood23Vegetable Classification and Preparation23Fruit Selection and Storage26Cooking Techniques for Vegetables and Fruits31Types of Flour and Yeast24Basic Pastry Techniques22Baking Methods and Equipment22Principles of Plating28Garnishing Techniques24Menu Planning and Design24
Culinary Arts III
Knife Skills23Heat Transfer Methods27Sauces and Emulsions24Menu Design Principles31Costing and Pricing31Dietary Restrictions and Allergies29HACCP Principles29Foodborne Illnesses28Cleaning and Sanitation Procedures26Unit Conversions24Recipe Scaling and Adjustments23Yield Calculations30Sous Vide Cooking26Molecular Gastronomy23Plating and Presentation24
Culinary Arts IV
Knife Skills25Heat Transfer Methods30Sauces and Emulsions28Meat Fabrication and Cooking22Fish and Seafood Preparation26Fruits and Vegetables27Dairy and Eggs26Herbs and Spices24Grains and Legumes24Beverages25Menu Development23Food Costing23Inventory Management24Purchasing and Receiving26Kitchen Organization and Sanitation24Fine Dining Service28Buffet and Banquet Operations29Catering Management28Culinary Competitions24Culinary Trends and Innovations24
Nutrition and Menu Planning
Defining Nutrition and Menu Planning25Principles of Nutrition31Menu Planning Process28Nutritional Needs Across the Lifespan31Dietary Guidelines and Recommendations24Special Dietary Needs and Considerations27Principles of Food Safety22Sanitation and Hygiene Practices22Food Safety Regulations and Inspections29Menu Design Principles24Nutritional Analysis of Menus23Menu Evaluation and Improvement27Food Costing Principles25Purchasing and Receiving Procedures26Inventory Control and Management28
Baking and Pastry Arts I
The History of Baking24The Science of Baking26The Art of Baking28Safety and Sanitation in the Kitchen28Measuring and Scaling Ingredients23Mixing Methods24Baking Temperatures and Times25Cooling and Storage Techniques28The Biology of Yeast28Types of Yeast25The Bread-Making Process22Troubleshooting Yeast-Raised Doughs31The Laminating Process24Types of Laminated Doughs27Making Laminated Doughs25Troubleshooting Laminated Doughs26Types of Cakes22Cake Ingredients and their Functions27Making Cakes26Troubleshooting Cakes30Types of Pies and Tarts31Pie and Tart Doughs26Making Pies and Tarts25Troubleshooting Pies and Tarts26Types of Cookies and Bars23Cookie and Bar Ingredients and their Functions22Making Cookies and Bars26Troubleshooting Cookies and Bars29The History of Chocolate24The Science of Chocolate24Types of Chocolate24Working with Chocolate23Making Chocolate Confections23Troubleshooting Chocolate Confections25Bread Sculpting23Sugar Work23Chocolate Showpieces25Pastry Plating and Presentation24
Baking and Pastry Arts II
Types of Yeast28Ingredients and their Functions26Mixing and Kneading Techniques30Fermentation and Proofing28Shaping and Baking28Types of Laminated Doughs30Laminating Techniques25Shaping and Baking24Types of Sweet Doughs22Ingredients and their Functions25Mixing and Kneading Techniques23Fermentation and Proofing25Shaping and Baking23Royal Icing23Buttercream22Fondant26Chocolate Work26
Restaurant Management
Introduction to Restaurant Management28Restaurant Operations29Financial Management27Human Resources Management28Marketing and Sales25Menu Planning and Development25Food and Beverage Management26Customer Service Management26Restaurant Technology29Sustainability in Restaurant Management26Restaurant Concept Development22Restaurant Expansion and Franchising29Restaurant Leadership and Management21Restaurant Law and Regulations25Restaurant Management Case Studies24
Hospitality and Customer Service
Definition and Scope of Hospitality28Importance of Customer Service in Hospitality25Principles of Excellent Customer Service29Verbal and Nonverbal Communication30Active Listening and Empathy26Conflict Resolution and De-escalation22Guest Relations Management26Service Standards and Quality Assurance30Cultural Sensitivity and Diversity23Ethical Principles in Hospitality23Legal Responsibilities and Liabilities25Sustainability and Environmental Responsibility23Technology Adoption and Integration27Social Media and Online Reputation Management25Emerging Trends and Innovations30