Sanitation, Safety and Equipment

• Interpretation of terms
• Personal hygiene
• Food contamination
• Safe cook handling
• Construction standards
• Maintenance standards
• Sanitation codes
• The Health Protection and Promotion Act
• Food poison prevention
• Dishwashing

Basic Nutrition

• Major nutrient identification
• Energy sources
• Lipids
• Proteins and vegetarian diets
• Carbohydrate and dietary fibre
• Vitamins, processing and additives
• Mineral elements
• Water – Sources, value & quality
• Developing food patterns

Communications – Basic

• Basic business communications
• Accident reports
• Resume preparation
• Cover letters
• Application forms

Calculations - Basic

• Addition, subtraction, multiplication and division
• Common fractions
• Decimal fractions
• Percentages
• Standards of measurement
• Fahrenheit to celsius conversions

Kitchen Management

• Hospitality / tourism perspectives and organizations
• Orientation, training and career planning
• Menu planning and basic marketing
• Table service
• Basic kitchen calculations
• Basic purchasing
• Kitchen organization, maintenance and security

Food Theory – Basic

• Major cooking methods
• Vegetable cuts and flavouring agents
• Stock and soup cookery
• Sauce cookery
• Breakfast and short order cookery
• Vegetable and pasta and rice cookery

Bake Theory

• Flour production and applications
• Types of shortening
• Sugar commodities
• Eggs in baking
• Dairy products
• Use of salts
• Leavening agents
• Chocolate and flavourings

Culinary Techniques – Basic

• Kitchen tools – Identification, storage and handling
• Uniform standards
• Proper food storage and packaging
• Fire procedures
• Stock cookery
• Thickening agents
• Soup cookery
• Sauce cookery
• Egg and breakfast cookery
• Short order cookery
• Vegetable, pasta and rice cookery
• Fish and shellfish cookery
• Meat entrees
• Salads

Food, Beverage and Labour Cost Controls

• Objectives and applications of a food and beverage control system
• Food and beverage cost controls
• Management principles
• Employment and labour laws
• Employment recruitment, selection and training
• Performance assessment and productivity standards
• Labour relations
• Labour cost controls

Communication - Advanced

• Formal reports
• Business correspondence
• Resume development and career planning
• Presentation skills

Calculations - Advanced

• Business calculations
• Cost / sales calculations
• Break-even analysis
• Inventory calculations
• Yield calculations

Food Theory - Advanced

• Deep frying and fish cookery
• Meat and poultry cookery
• Wines, Spirits and Beers in cooking
• Garnishes & derivative sauces
• Buffet preparation
• Convenience and microwave-ready foods

Pastry, Desserts and Related Theory

• A la carte cold and hot desserts
• Pies, Tarts, and Flans
• Choux Paste products
• Yeast products
• Puff pastry
• Cheese Cakes, Special occasion cakes

Culinary Techniques - Advanced

• Fish and Shellfish
• Canapés, Pate and Hors D’Oeuvres
• Cold buffet and Soups
• Desserts
• Poultry and Game
• Lamb, Pork, Veal and Beef Cookery
• Pasta and Rice cookery
• Soufflés
• Dining Room – Mise-en-Place

Cuisine – A La Carte

• Introduction
• Appetizers, Soups and Salads
• Vegetables, Potatoes, Pastas and Rice
• Desserts
• Equipment identification, use and maintenance

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