b'CULINARY ARTSPROGRAM DESCRIPTIONThis 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, kitchen operation and management.PART 1INTERNSHIP Cooking Principles COURSE CODE: 8791 (20S)A four-week internship is a component in PART 2 of the program. Breakfast and DairyCOURSE CODE: 8796 (40S)CERTIFICATION Stocks, Soups and SaucesLRATC will award certificates to students who successfully completeCOURSE CODE: 8795 (40S)requirements of this eight-credit program while maintaining an overallMeats, Poultry, Fish and Seafood 17average of 60%. Students must complete all required hours. COURSE CODE: 8798 (40S)APPRENTICESHIP OPPORTUNITIES PART 2The Culinary Arts program at LRATC is accredited by ApprenticeshipPatisserie and Baking Manitoba under the trade of Cook. To receive credit for Level 1 in-schoolCOURSE CODE: 8793 (30S)Technical Training and a time credit of 1350 hours student must: Menu Planning and Food Costing Successfully complete the Culinary Arts program at LRATC.COURSE CODE: 8797 (40S)Maintain an accumulative average of 70% or better in the trade Vegetables, Fungi, Starches, andcourse material.Farinaceous Products Gain employment and register as an apprentice within two years COURSE CODE: 8794 (30S)of graduating. Garde-Manger TUITION & FEES COURSE CODE: 8792 (30S) PART 1four credits, offered in Sems 1 & 2. PART 2four credits, offered in Sems 1 & 2.APPLICATION FEE: $20 (N/A for high school students)PART 1 is a prerequisite for PART 2. TUITION: NO COST (high school students)|$5,250 full program|$2,625 per semesterStudents must complete the required hoursSTUDENT FEE: $25 per semester|TEXTBOOK FEE: $100 (refundable)from PART 1 to proceed to PART 2.ADDITIONAL COSTS: $45 for Department of Health Food Safe Certification and $100 for purchase of uniform.September or February intake.'