An introduction to the fundamental skills required of a cook. Focus is on Terminology, Basic Kitchen Math, Weights and Measures, Food Safety and Sanitation, Seasonings, Tools and Equipment.

Instruction (5.0), Lab (2.0)

Requisite courses: Take CLA-1100L (Required, Concurrent).

A skill and lab-based approach to preparing and serving breakfast dishes, fruits and vegetables, starches, dairy, sandwiches, salads and dressing. Emphasis is on punctual, observed attendance and daily practical performance around customer service and organizing activities to meet service schedules.

Instruction (1.0), Lab (4.0), Work Integrated Learning (8.0)

Requisite courses: Take CLA-1101L (Required, Concurrent). Take CLA-1101W (Required, Concurrent).

A study of the anatomy and purchasing of proteins as well as their butchery, cooking, holding and serving. Also includes the production of stocks, soups, stews, gravies and sauces from bones and by-products.

Instruction (1.0), Lab (8.0)

Requisite courses: Take CLA-1102L (Required, Concurrent).

The analysis of bakeshop ingredients and their chemical reactions and how they are skillfully applied to the production of yeast products, cookies, quick breads, pies, fillings and basic desserts.

Instruction (1.0), Lab (8.0)

Requisite courses: Take CLA-1103L (Required, Concurrent).

A skills-based approach to advanced techniques in the Management of Inventory, Events, Lunch Menu Planning, Nutrition and Special Diets.

Instruction (2.0), Lab (2.0)

Requisite courses: Take CLA-1104L (Required, Concurrent).

The application of gained skills in Intermediate Line Cooking, buffets and plate service in a dining room setting and meeting the needs of customers. Emphasis is on vegetables, salads, hors d' oeuvres, appetizers, pasta and their sauces.

Instruction (1.0), Lab (8.0), Work Integrated Learning (8.0)

Requisite courses: Take CLA-1105L (Required, Concurrent). Take CLA-1105W (Required, Concurrent).

The exploration of further breaking down proteins, some game and variety meats to familiarize the learner to introductory classic French dishes. Emphasis is on brines, marinades, glazes, compound butters, butter-based sauces, consomme and specialty soups.

Instruction (1.0), Lab (8.0)

Requisite courses: Take CLA-1106L (Required, Concurrent).

A skills-based approach to the preparation of cakes, icings, fillings, puff pastry, custards and pate a choux.

Instruction (1.0), Lab (8.0)

Requisite courses: Take CLA-1107L (Required, Concurrent).

A capstone course that has the learner participate in interviews with prospective employers and then hired into a professional kitchen for 480 hours.

Instruction (1.5), Work Integrated Learning (32.0)

Equivalent to CUL-2218W, CUL-2218, COC-1132, COC-132.

Requisite courses: Take CLA-2200W (Required, Concurrent).

The analysis of the management skills and human resources required to run a kitchen and dining room brigade. Focus is on developing a palate around pairing food, beer, spirits and wine and creating menus for the Garden Court Dining Room's evening dining service.

Instruction (1.0), Lab (6.0)

Requisite courses: Take CLA-2201L (Required, Concurrent).

A skills-based approach to advanced evening dining menu service and plating techniques. Emphasis is on advanced soups, vegetables, starches, infusions, salsas, essences and sauces.

Instruction (1.0), Lab (8.0), Work Integrated Learning (8.0)

Requisite courses: Take CLA-2202L (Required, Concurrent). Take CLA-2202W (Required, Concurrent).

A study of cutting and cooking finer proteins specifically lamb, beef tenderloin, veal, game, lobster and seafood. This further includes the application of techniques around sausage, pate, terrines, ballotines and galantines.

Instruction (1.0), Lab (8.0)

Requisite courses: Take CLA-2203L (Required, Concurrent).

A study of advanced desserts specifically cremes, petit fours, chocolate, sugar work and frozen applications like granite, sorbet, gelato and ice cream.

Instruction (1.0), Lab (8.0)

Requisite courses: Take CLA-2204L (Required, Concurrent).