Culinary Management

CLN-1181: Safety and Sanitation

This course provides the learner with the ability to identify and explain principles of sanitation, hygiene, safety and the safe use of all equipment. The student will recognize the importance of working in a well maintained kitchen environment that is free from harmful bacteria. The knowledge of food borne pathogens, food contaminants and their modes of transmission are common themes. Personal hygiene and preventive measures to control food borne illness are explained. The varying roles of government with a focus on the Municipal level will be covered. Theories taught will provide the learner with the ability to identify sanitation "best practices" to assist all practical lab assessments. Course offerings will include WHMIS, HACCP, and the completion of National Food Handlers Certification Exam. Successful completion of this course is required for students to participate in all practical labs.

CLN-1194: Applied Culinary Techniques

This course will prepare the culinary student with a basic knowledge of practical applications of food preparation for a number of different settings. A focus on cooking fundamentals, food science, and utilization of cooking techniques, product identification and safety of all food production will be a focus of this course. Upon completion of this course, students will have the ability to demonstrate basic culinary techniques for a la carte, table d'hote and banquet settings, including classical and contemporary presentations.

CLN-1091: Basic Baking Concepts

This course, through the introduction of emerging culinary techniques and mobile applications, provides the student with the basic theoretical skills required to assist in the production of a variety of baked goods and pastries. Course offerings will include the essential ingredients of the bake shop, the chemical reactions that occur and the importance of following recipes. Additional focus of the course will allow the student to analyze the use of various ingredients and the chemical process that occurs when making quick breads, yeast dough, cakes, pies and custard fillings.

CLN-1143: Bakeshop Applications

This course allows the student to apply basic baking theories and demonstrate the skills required in a bakeshop. The course will focus on predicting the process and chemical reactions of the ingredients. Through the use of emerging culinary technologies students will demonstrate the ability to prepare quick breads, yeast dough's, pies, cakes and a variety of custard fillings. This is a practical application lab that is hands on, thus allowing the student to feel not only duplicate the proper method.

CLN-1603: Food Fundamentals and Principles

This course introduces the student to basic knowledge of the theoretical skills required in the preparation, cooking and overall assembly of food. Learners focus on principles of stock, soup and sauce production, vegetable cuts, carcass identification and the variety, in cooking methods to achieve desired results. A comprehension of simple costing and pricing techniques for menu engineering will be a constant theme. Upon completion, students will be able to explain the chemical process, as food transforms from raw to cooked.

CLN-1304: Cafe Creations

This hands on practical lab will demonstrate the skills and techniques the culinary student will require in a basic food service Café setting. Recognizing menu needs, industry trends, and an introduction to international ingredients and their cuisines will be common themes of this course. Additional food production will include short order varieties with a focus on key areas such as knife skills, cooking methods and portion control. Students will gain experience working as part of a food service team in all aspects of the kitchen through our food outlet center, where packaging and product placement will be key marketing items that will be discussed.

CLN-1283: Restaurant Career Management

As the first installment of Kitchen Management related courses, this hybrid delivered course introduces the student to the dynamics of responsible management services required for the Food and Beverage Industry. A focus on culinary planning will provide the student the essential tools to build an effective, professional resume, based on their knowledge and skills. Hybrid delivered courses provide flexibility for the students to work independently or in groups utilizing various platforms of learning in face to face and on-line environments. Additional common themes will include, basic human resource concepts, introduction to fundamental menu planning, supplier selection, marketing and cost control techniques relevant to the food service industry to provide accurate and maintained records. Hybrid developed courses provide the learners with opportunities in self-discovery and self-assessment. Assessments provide deep curriculum in both face to face and digital (on-line) environments. The course is designed as a weekly 2 hour face to face, and 1 hour of altered curriculum through varying on-line components. It is expected that students must engage in weekly applications of hybrid activity in order to successfully navigate this course

CLN-2402: Successful Foodservice Operation

In this combined theory and applied skill course, students will recognize the requirements to operate a successful food and beverage facility. By developing the skills, knowledge and abilities, students will demonstrate industry trends, control techniques, and provide standards for a variety of Food and Beverage service environments. Their exploration of theory and practical application will assist collaboration, selection of appropriate technology and identify job tasks required in their participation on Food & Beverage service teams. In order to properly execute varying food service environments, the completion of a Smart Serve certification program will be necessary.

GED-XXX3: General Education Elective

CLN-2613: Elements of Nutrition

This course will provide the learner with the ability to identify the fundamentals of nutrition. An emphasis on classifying the life cycle and explanation of dietary needs for each state of the life cycle will be a focus of this course. Current trends in the food service industry and healthy dietary options will be common themes in assisting the student in developing strategies to produce alternative food choices in menus. Additional focus of the course will provide the learner with the capacity to address modifications for special diets, food allergies and intolerances as required to support healthy living at any stage of the life cycle.

CLN-2374: Nutritional Menu Modifications

This course provides the student with the ability to apply and demonstrate varying cooking techniques to facilitate nutritional requirements for institutional cooking or long-term care facilities. Identification of menu modifications required for varying stages of life, adaptations for food sensitivities, intolerances and allergies, and adhering to proper health and safety standards required in the kitchen will be fundamentals of the course. Students will be required to provide recipe alterations to prepare healthy and nutritious foods and participate in menu planning for a variety of food service systems.

CLN-2194: Bistro 2.0

This hands-on course provides the culinary student with a greater understanding on Bistro-style dining. French home-style cooking, classical items with modern twists, and slow-cooked foods are paired together in the execution of our weekly core menu. Students discover the benefits to food production with the utilization of lesser-used, fabricated cuts of meat and poultry. Students will be able to comprehend the daily routines required for the Food and Beverage industry as it pertains to cost and labour controls. Contribution to team performance, leadership and management skills are weekly themes throughout this course. Aside from weekly labs, students are scheduled as front of house and back of house staff to operate our student-run restaurant, Capstones. Completion of the Smart Serve certificate is required to work in the restaurant.

CLN-2343: Management by Menu

In this second installment of the Hybrid developed kitchen management courses, the student will analyze basic concepts and relationships between menu development and a successful operations. A focus on an individual's contribution to profitability will provide the student with strategies to control inventory, yield, waste and profit directly related to menu management. The course supports financial objectives in menu planning, the student's ability to interpret costs and perform break even analysis. Students will be able to identify strategies of cost management through a managerial approach to problem solving. Hybrid developed courses provide the learners with opportunities in self-discovery and self-assessment. Assessments provide deep curriculum in both face to face and digital (on-line) environments. The course is designed as a weekly 2 hour face to face, and 1 hour of altered curriculum through varying on-line components. It is expected that students must engage in weekly applications of hybrid activity in order to successfully navigate this course.

CLN-2504: Field Placement

Students will be exposed to a variety of food service establishments in and around the Sarnia area. They will have an opportunity to see the diversity that each business can provide as it applies to menu, profitability, management techniques, marketing strategies and client demographics. Students will have the ability to demonstrate professionalism, effectively deal with difficult situations and develop strategies for personal growth. A reflection on each student's journey through the term will provide a greater understanding of the dynamics of the food service industry.

CLN-3304: Geographical Gastronomy

This course provides the culinary student with the ability to apply and demonstrate advanced applications of domestic and international cuisines by identifying global ingredients and interpreting recipes for all types of foodservice operations. A large focus of the course has students recognize the relevancy of global Indigenous cuisines, including Canada and provide the learner with a broader understanding of truth, reconciliation, and the harmony required between the land and its' inhabitants. Students are expected to work independently, plan, design and prepare foods using time management skills and adhering to all food safety concerns.

GED-XXX3: General Education Elective

CLN-2214: Garde Manger/Charcuterie Practical

This course provides the culinary student with a modern approach to classical techniques of food preparation in the larder kitchen. Learners apply and demonstrate advanced culinary techniques in food science in preparation of pates, terrines, and a variety of charcuterie-based items. Enhanced techniques including sausage fabrication, hot and cold smoked foods as well some basic molecular gastronomy specific to spherification and sous vide cooking techniques will also be demonstrated. Students are expected to work independently, plan, design and prepare a variety of buffet-style items using time management skills and adhering to all food safety concerns.

CLN-3203: Sustainable Agriculture

This course provides extensive hands-on experience in the theory and practicum of sustainable practices of planting, growing, and harvesting vegetables, herbs, and flowers. Nutritional components and insecurities are examined as well as techniques for seasonal gardening including greenhouse operations with a focus on optimizing growing areas in urban communities. Students are expected to embrace leadership skills of resourcefulness in sustainable and /or green practices while developing initiatives to enhance production and yield of products.

CLN-3124: Chef's Table

This hands on Capstone Course showcases the students managing ability in either a à la carte or a table d'hôte setting. The student will be responsible for creating and marketing a complete menu with food requisition, costing, food preparation and food service plans. The student will be able to perform all aspects of culinary training, demonstrate the ability to identify and recognize foods, and the methods of preparation used to enhance contemporary presentations for all styles of cuisine. The completion an E-portfolio to showcase their Chef's Table experience will be required.

MKT-1103: Social Media Marketing

This course explores online marketing tools and tactics, such as social media, email, digital advertising and content marketing, that businesses can use to build a profitable relationship with their customers. Students engage in simulated social media, email and digital advertising campaigns to gain a better understanding of how to use these tools in their marketing efforts. Along with learning about digital and social media marketing, students learn general principles of marketing that are key for every business, regardless of industry or size: identifying who your customers are; understanding what needs they have that you are uniquely able to serve; creating a brand voice that speaks to them; identifying who your competitors are; deciding how to differentiate your offering from theirs; and creating a plan for engaging customers across social media and digital advertising platforms.

CLN-3402: Science of Food and Beverage

This course provides the learner with a strong foundation in the preparation of molecular gastronomy. A focus on the science of food in recognition of the modern kitchen will be a theme. Students are introduced to the tools required and the ingredients needed in this modern cooking evolution, recognizing its' Pioneers and its' Practitioners. Enhanced theories on cheese and winemaking, ethnic ingredients, international cuisines, and their cooking methods, including sous vide methods will also be developed. Students classify the use of all beverages with a concentration on spirit, beer, and wine production. The student also expand strategies to incorporate these concepts into menu development.

CLN-3504: Advanced Baking and Cake Design

This course builds on the student's ability to independently identify appropriate bakeshop ingredients and demonstrate advanced applications of professional baking and pastry techniques. Through the use of emerging culinary technology and mobile applications the student will be able to successfully select the appropriate materials to effectively prepare cakes, pastries and icings for a la carte, banquet and contemporary presentations. Advanced baking techniques for tortes, frozen desserts, custards and special occasion cake presentations will be a focus throughout this course.

GED-XXX3: General Education Elective