Take the following course(s):
An overview of the Occupational Health and Safety Act of Prince Edward Island. Students examine the legislation, how PEI employees are protected while on the job and the responsibilities of employees and employers.
Course Code: SAFE-1005
Develop an understanding of culinary entrepreneurship and the resources needed to begin a new business in the food industry. Examine the legal forms of business and anaylyze the legislation applicable to ownership. Learn the daily operations of food and beverage service in the hospitality industry including elements of human resource management and supervision.
Course Code: BUSI-2550
This course is designed to allow students to develop preparatory skills for securing and retaining employment including; workplace communication, time management, critical thinking and problem-solving, and customer service. Upon successful completion of this course students are able to use oral communications techniques, and create a variety of written documents and reports used in the workplace. Methods and strategies for job search, preparation and retention are also incorporated.
Course Code: COMM-1005
In this course, students are introduced to the fundamentals of various software programs and information processing systems used in today's workplace and educational environments. Students develop the skills necessary to understand and efficiently use common workplace productivity tools. The main areas of focus include: operating systems, e-mail and groupware, word processing, spreadsheets, electronic presentation software, and the integration of these technologies.
Course Code: COMP-1000
Learn the foundations of traditional and contemporary breakfast cookery. Experience the production flow of breakfast foods from its raw form to final presentation of the product to the customer. Explore the evolution of culinary arts, the many career opportunities in the culinary industry, food procurement and the importance of working with local food sources and producers. Develop professional behaviours and attitudes to culinary standards.
Course Code: CUIS-1080
Learn the fundamental skills needed to produce various baked goods and dessert items. Apply fundamental baking techniques and methods to produce products in an industry-like environment. Develop professional behaviours and attitudes to culinary industry standards.
Course Code: CUIS-1250
Gain insight into the basic responsibilities of a cold cuisine/deli station. Experience the production flow of various hot and cold cuisine items, including pastas and pulses, from raw ingredients to final product presented to the customer. Develop professional behaviours and attitudes to culinary standards.
Course Code: CUIS-1450
Learn the foundations of soup and sauce cookery. Gain insight into the making of derivative sauces and soups and exposure to contemporary sauce and soup making. Produce a variety of stocks, soups and sauces in an industry-like environment. Develop professional behaviours and attitudes to culinary standards.
Course Code: CUIS-1550
Learn and apply the knowledge of meat, poultry, fish and shellfish identification and fabrication. Perform the break down of primal, sub-primal, and partial carcasses and apply processing techniques to various fish and shellfish. Practice the proper storing and handling techniques for meat, poultry, fish and shellfish. Develop professional behaviours and attitudes to culinary standards.
Course Code: CUIS-1750
Learn to apply various cooking methods to proteins, vegetables and farinaceous products for both quantity cooking and to order (a la minute). Experience the production flow of food from its raw form to final product delivered to the customer. Develop professional behaviours and attitudes to culinary standards.
Course Code: CUIS-1900
Culinary trends reflect a shift in taste and cultural practices over time, combined with advances in technology and culinary techniques. Identify current culinary trends and gain an understanding of the factors that influence trends. Develop an awareness of international cuisine and the required diverse skills and techniques. Experience the taste and use of many indigenous products, ingredients, and classical dishes derived from different countries. Learn to identify the impact of international food history on culinary trends and foundations. Develop professional behaviours and attitudes to culinary standards.
Course Code: CUIS-2560
Learn advanced butchery and charcuterie skills as well as related purchasing and ordering specifications and cooking techniques specific to cold cuisine applications. Gain experience portioning and using preparation techniques for meat, game, poultry and seafood for food service. Learn the art of making a variety of classical and modern charcuterie items and explore the preserving techniques such as canning, smoking and curing. Gain hands on experience in the cheese making process. Develop professional behaviours and attitudes to culinary standards.
Course Code: CUIS-2570
Discover how the chef profession has evolved. Examine the evolution of cooking from pre-historic times to today. Learn how to organize, plan and execute traditional and classical menus while integrating traditional terminology and techniques into the modern kitchen. Explore the cuisine of specific regions of Canada and the United States. Discuss and discover products, history and heritage of the various regions and how they impact modern cuisine. Identify renowned chefs, their philosophies, and their commitment to using local ingredients.Develop professional behaviours and attitudes to culinary standards.
Course Code: CUIS-2580
Prepare traditional and contemporary composed salads, and create hot and cold hors d'oeuvres using various ingredients and techniques. Learn about the banquet process from menu development to the execution of both on- and off- site catering functions. Develop practical skills such as organization, preparation, service, and meal experience as well as techniques in cold food decoration, creating buffet themes and centerpieces. Develop professional behaviours and attitudes to culinary standards.
Course Code: CUIS-2590
In this practice-based course, students will apply theory to an à la carte setting. Students will gain experience managing the required elements of rotisseur, garde manger, hot appetizers, entremetier, and saucier utilized for à la carte service. Develop professional behaviours and attitudes to culinary standards.
Course Code: CUIS-2595
While gaining an understanding of viticulture and viniculture, discover types of wine (both domestic and international), and how they are produced. Learn the basics of wine tasting and explore food and wine pairing analysis. Explore the creation of beer, spirits and infusions along with mixology techniques used in hospitality operations.
Course Code: HOSP-1007
Develop an understanding of the importance of controlling food, beverage and labor costs in the successful operation of a food and beverage outlet. Utilize cost control procedures as they apply to food, beverage and labor including, pricing, purchasing, storing, issuing, production, sales and scheduling.
Course Code: HOSP-2167
A comprehensive two-day course offering standard first aid and cardiopulmonary resuscitation (CPR) skills from a certified trainer. As required by regulation, this course covers CPR and the management of other breathing, airway and circulation emergencies, as well as, the control of bleeding, treating shock, stabilizing fractures and dislocations, head and spine injuries, and more. Also, includes automated external defibrilators (AED). This certification expires in 3 years.
Course Code: NCPR-1001
Students complete Workplace Hazardous Materials Information System (WHMIS) training and certification.
Course Code: NCPR-1002
Prepare for mathematic calculations required for culinary professionals by reviewing mathematical operations, fractions, ratios and percentages.
Course Code: NCPR-1011
Students will receive an orientation to the many types of knives, their purpose and the safety measures utlized in a culinary operation.
Course Code: NCPR-1012
The internship is an integral part of the Culinary Arts program at The Culinary Institute of Canada. This experience provides the student with the opportunity to build on the skills developed in their first year of training. Our industry partners have indicated a need for a skill based workforce and this internship places focus on integrating a student's educational development into a real world work environment. The student will also be able to integrate themselves into a culinary team environment and see first hand what the culinary world has to offer and how they will fit into their chosen career. The student will identify and choose a work site between their first year and second year of training and complete a required amount of work hours during this work term. Each student will complete a personal portfolio of their experience to document and better illustrate to themselves the experiences they have had during the internship period.
Course Code: NCPR-1013
TrainCan training is highly valued by service and hospitality industry employers seeking staff who are well-trained in the areas of safe food and materials handling procedures.
Course Code: NCPR-1050
Explore the basic language of nutrition and the key concepts of healthy eating. Gain the foundational knowledge needed to communicate effectively with guests and to discuss dietary concerns. Learn about the basic nutrients, principles of healthy eating, food labelling, food allergies, and some common special diets. Explore the relationship between nutrition concepts and actual food by selecting, incorporating, and substituting wholesome, nutritious ingredients in meal planning and recipe design.
Course Code: NUTR-1950
Build on the key concepts of nutrition and wellness as they relate to healthier meal choices for customers, culinary practices in the kitchen and the food industry in general. Learn to create nutritionally balanced meals from quality ingredients without compromising flavors. Focus will be on the selection of ingredients, modification of recipes and menu development to suit the needs of individual clients and improve the health profile of dishes served. Develop the ability to adjust cooking strategies and employ nutritionally sound cooking techniques in order to ensure currency with today's health conscious consumer and culinary trends.
Course Code: NUTR-2550