Culinary Fundamentals

The Culinary Arts Profession41Kitchen Safety and Sanitation42Basic Knife Skills41Mise en Place and Organization48Dry-Heat Cooking Methods43Moist-Heat Cooking Methods44Combination Cooking Methods44Advanced Cooking Techniques46Understanding Ingredients45Flavor Combinations and Seasonings47Food Pairing and Menu Planning47Units of Measurement and Conversions43Recipe Calculations and Scaling41Costing and Pricing42Basic Nutrition Principles43Dietary Restrictions and Allergies48Healthy Cooking Practices43Kitchen Management and Leadership43Customer Service and Communication44Food Safety and HACCP45

Food Safety and Sanitation

Importance of Food Safety45Sources of Food Contamination47Principles of Food Safety45Types of Foodborne Illnesses40Symptoms and Treatment of Foodborne Illnesses41Prevention of Foodborne Illnesses45Canadian Food Safety Regulations42International Food Safety Standards47HACCP Implementation42Personal Hygiene43Cleaning and Sanitizing47Pest Control40Temperature Control41Food Packaging42Food Transportation40

Knife Skills and Basic Cooking Techniques

Knife Safety42Basic Knife Cuts42Advanced Knife Cuts42Knife Maintenance40Sautéing42Grilling44Roasting44Baking41Simmering and Stewing44

Basic Baking and Pastry Arts

History of Baking and Pastry Arts42Basic Ingredients and Equipment40Kitchen Safety and Sanitation46Measuring and Scaling Ingredients42Mixing Methods42Baking Techniques44Types of Pastry Doughs42Rolling and Shaping Techniques40Baking and Finishing Pastries40Bread Baking45Cake Decorating40Chocolate Work41Recipe Conversion and Scaling49Costing and Pricing46Inventory Management40

Menu Planning and Cost Control

Definition and Importance of Menu Planning48Principles of Cost Control44Factors Influencing Menu Planning49Menu Types and Formats46Menu Item Development47Menu Engineering45Food Costing Methods44Inventory Management46Purchasing and Negotiation42Sales Analysis and Forecasting41Customer Feedback and Menu Modification44Menu Optimization and Profitability41

Advanced Cooking Techniques

Knife Safety and Handling46Basic Knife Cuts42Mise en Place and Organization42Dry-Heat Cooking Methods45Moist-Heat Cooking Methods44Combination Cooking Methods42Mother Sauces47Emulsions and Dressings40Sauce Applications49Sous Vide Cooking42Molecular Gastronomy43Plating and Presentation45

Advanced Baking and Pastry Arts

The Science of Baking46Advanced Pastry Techniques42Bread Making41Cake Decorating40Gluten-Free Baking44Vegan Baking41Artistic Baking40Molecular Gastronomy in Baking46Costing and Pricing42Kitchen Management38Food Safety and Sanitation41Customer Service43

Culinary Arts Practicum

Knife Skills40Heat Transfer Methods40Sauces and Stocks47Meat Cookery44Seafood Cookery44Vegetable Cookery48Baking and Pastry40Plating and Presentation46Foodborne Illnesses46Personal Hygiene46Food Storage and Handling45Cleaning and Sanitizing48Pest Control41Kitchen Organization46Inventory Management41Cost Control45Teamwork and Communication43Customer Service42Work Experience41Project Development40Portfolio Development43Career Exploration45