CULN 1100 cr-2
Safety, Sanitation and Cookery Methods
Students will learn sanitation procedures relating to the food service industry, cooking professionalism, and to follow all food safety and kitchen safety procedures. They will learn the fundamentals of cooking, how to apply them in practice, what happens to food when it is heated, how food is cooked by different cooking methods, and the rules of seasoning and flavouring.

CULN 1101 cr-2
Management, Costing and Menu Skills
Students will apply techniques for measuring ingredients and portions, for converting recipes and for calculating food cost with the aid of written recipes. They will investigate how the menu affects every aspect of a food service business. Students will learn the elements of menus considering factors such as themes, grading, rationale, and ingredient selection, and will cook a multi-course meal.

CULN 1102 cr-1
Cookery Methods
Students will learn the fundamentals of cooking and how to apply them in practice. They will learn what happens to food when it is heated, how food is cooked by different cooking methods, and the rules of seasoning and flavouring.

CULN 1103 cr-2
Stocks, Soups and Sauces
Students will learn the importance of good stocks and how to prepare them. They will learn how to use stocks as the foundation for soups, sauces, braised food and stews.

CULN 1104 cr-2
Vegetables and Starches
Students will study the nutritional elements, varieties, and flavours of vegetables, as well as their visual appeal. They will study how to cook vegetables to preserve and enhance their fresh flavor, texture and color, and how to care for perishable vegetables from receiving to service. Students will learn preparation techniques for potatoes, pasta, and some grains.

CULN 1105 cr-2
Eggs, Dairy, Salad and Sandwiches
Students will learn how to prepare breakfast staples: eggs, pancakes, waffles, French toast, and breakfast meats. They will learn about dairy products such as milk, cream, butter, and cheese. Students will learn about the pantry department and how to prepare cold foods, as well as sandwiches and related items. They will learn to make salads and salad dressings.

CULN 1107 cr-2
Seafood
Students will learn the basics of fish, and shellfish: structure, handling, and cooking, and how to utilize many varieties of seafood. They will learn to recognize, and distinguish between two categories of fish, and how to cook them, including fin fish or fish with fins, and internal skeletons, and shellfish or fish with external shells but no internal bone structure.

CULN 1108 cr-2
Meat and Poultry
Students will learn about the grading, inspection, and basic cuts of various meats, as well as their composition and structure. They will learn about chicken, turkey and other poultry and will observe the similarities and differences between meat and poultry, including cooking techniques and storage methods for both.

CULN 1109 cr-2
Baking and Dessert
Students will learn the fundamentals of baking, and will learn the basic methods of producing a wide variety of breads, desserts and pastries with minimal resources. They will explore the basic processes and ingredients common to bakeshop production.