Culinary Arts
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Details
This programme is designed to prepare students for potential success in Front and Back-of-the-House operations in the fast-growing and competitive Tourism and Hospitality industry. It will offer several hours of interactive hands-on experience combined with theory allowing students who successfully complete this training to obtain a strong culinary foundation and kitchen management skills. (An internship is included.)
Programme Goals
Demonstrate proficiency in basic terminology and techniques for culinary arts and baking and pastry arts to include food preparation, presentation, and service
Communicate clearly and professionally, both verbally and in writing
Develop skills integral to success in the industry including guest service, supervisory management, the ability to work with others, and handling multiple tasks simultaneously;
Identify and demonstrate the concepts of recipe costing, purchasing, receiving, and issuing practices in food service operations
Practice standards in behaviour, grooming and dress that reflect the mature work attitude expected of industry professionals.
Suggested Sequence of Courses
