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Culinary Arts
This eight-credit program is designed for students with a strong personal interest in culinary arts. It includes a blend of practical, theory, entrepreneurship, catering and daily on-the-job training. It develops cooking skills and introduces students to business management techniques.
The Culinary Arts program offers instruction in the purchase, preparation, costing and serving of food on a commercial basis. Students will study topics such as hygiene, and kitchen operation and management. The second part of the program will include a work experience component where students will gain experience in the workplace.
Part 1 - 4 credits offered in semester 1 & 2. Part 2 - 4 credits offered in semester 1 & 2. (Part 1 is a prerequisite for Part 2.) Starts in September or February.
Prerequisites and Beneficial Skills
- High school students must have a complete Grade 10.
- Post-secondary students must have a complete Grade 12. Applicants not meeting the entrance requirements may be accepted as mature students. Skills assessment may be required.
- Creative aptitude.
- Ability to meet deadlines and work in a fast-paced environment.
- Enjoy working as part of a team.
- Professional attitude and respect for kitchen cultures.
Work Practicum
Students must participate in a four-week work practicum placement in the workplace during the second part of the program. This valuable component provides students with relevant practical experience, working knowledge of on-the-job procedures, and an opportunity to develop job contacts.
COURSE CONTENT - Culinary Arts
PART 1
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PART 2
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Special Presentations 40S (8784)
- introduction to food services
- basics of food production
- hand tools and kitchen equipment
- Foodsafe, Sanitation and Hygiene certification
- cooking principles and methods
- techniques for visually appealing plated food
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Baking and Pastry 30S (8774)
- differences in types of flours
- uses of baking ingredients
- baking of bread, cakes and pastries
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Fruits and Vegetables & Breakfast Cookery 20S (8772)
- basic preparation of fruit and vegetable dishes
- preparation, storage and handling
- preparation of egg products and breakfast items for à la carte and banquet services
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Standardized Recipes and Nutrition 30S (8781)
- structure and use of recipes
- nutrition requirements and special diets
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Stocks, Soups, and Sauces 20S (8773)
- ingredients, recipes and production of stocks and sauces
- classifications and service of soups
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Kitchen Management 40S (8782)
- basics of purchasing, receiving and storage
- use of food products
- organization and development of inventory
- food costing
- menu planning
- table service
- cashiering
- cafeteria management
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Meats and Poultry & Fish and Seafood 30S (8775)
- composition, structure and inspection of meats and poultry
- basic cuts of meat
- fish, seafood and crustacean identification and preparation
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Applied Food Services and Garde Manger 40S (8786)
- preparation of potatoes, rice and pasta
- techniques and buffet set-up
- salads and salad dressings
- hors d'oeuvres, sandwiches and canapés
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The student, in consultation with the instructor, will develop a program to suit the student's individual interest such as ethnic cooking, haute cuisine, short order or meat cutting. Instruction is available to students wishing to participate in culinary competitions.
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Certification
ATC will award certificates to students who successfully complete requirements of this eight-credit program.
Apprenticeship Opportunities
The Culinary Arts program at ATC is accredited by Manitoba Apprenticeship under the trade of Cook. To receive credit for Level 1 in-school Technical Training and a time credit of 1350 hours students must:
- successfully complete the Culinary Arts program at ATC
- maintain an accumulative average of 70% or better in the trade subjects
- gain employment and register as an apprentice within two years of graduating.
A student applying for apprenticeship may be eligible to receive time credit for previous work experience in the food industry. A time credit request must be made by the employer on behalf of the apprentice prior to registering the application with the Apprenticeship Branch.
Articulation Agreement with Red River College (RRC)
RRC recognizes that (as documented under the articulation section in the RRC calendar) graduates of high school vocational programs are eligible for advanced standing credit in the Culinary Arts program. Therefore, students who have graduated from the Culinary Arts program at ATC are eligible to qualify for advanced standing in the Culinary Arts program at RRC (at the discretion of RRC).
Tuition and Fees
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Application Fee:
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$ 20 non-refundable (adults only)
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Tuition:
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nil - high school students
$1600 per semester*
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Student Fees:
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$25 per semester
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Textbook Fee:
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$50 (refundable)
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Textbook(s):
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no cost - supplied by the school
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Additional costs:
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$40 Department of Health Food Safe Certification.
$65 purchase of uniform.
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* Tuition is currently under review and will be determined at time of registration.
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Program Advantages
- Principles in food preparation and presentation
- Menu planning & nutrition
- Kitchen management, catering and entrepreneurship
- Culinary competitions
- Teachers are certified chefs with current industry experience
- World-wide employment opportunities
- Industry work practicum (4 weeks)
- Articulation with Red River College
- Manitoba Apprenticeship Level 1 certified
Join the labour force in one of the fastest growing industries in Canada.
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