Curriculum Details

The Culinary and Life Skills Program has been built to give our students an edge in gaining employment through the local workforce and integration into the community. The program is open to all applicants and we encourage you to apply today as seats for the next session will fill rapidly.

Skill Area A: Basic Food Service Worker Skills

Personal hygiene, kitchen and equipment cleaning and sanitization, safe work habits, food storage, standards of professionalism. Knife handling, smallwares identification, equipment usage, mis en place, food/plate presentation. Basic kitchen terminology, re-cycling methods, receiving product, utilization of leftovers.

Skill Area B: Elementary Kitchen Management
Weights & Measurements, understanding the recipe, stock rotation. Recipe conversion, product identification, qualities and grades of food product, convenience foods, basic food costing. Recipe modification, daily specials, organic products, preservatives in food, basic menu construction.
Skill Area C: Nutrition
Nutritional requirements, food groups, importance of diet, retention of nutrients, consumption habits, basic menu planning, basic dietary modification.
Skill Area D: Stocks & Soups
Stock ingredients, procedure, bases, classifications of stocks, classification of soups, gelatinization of starches. White stock, brown stock, fish stock, beef stock, vegetable stock, reductions and glazes. Cream Soups, clear soups, chowders, purees, specialty soups, consommés, garnishes.
Skill Area E: Sauces
Composition of sauces, thickening agents, procedures, identify sauce families. Espagnole, veloute, bechamel, tomato, hollandaise, purees and coulis. Secondary sauces, specialty/foreign sauces, beurre blanc, finishing techniques.
Skill Area F: Vegetable Preparation
Store and handle, clean and prepare, cut accurately, processed vegetables, cook rice and pasta. Select and identify, quality indicators, blanch for service, boil/steam, stew, grill, roast. Hold for service, sauté, glaze/gratinee, stuff and bake.
Skill Area G: Egg & Breakfast Cookery
Identify breakfast items, understanding eggs, poach eggs, boil eggs, fry eggs, scramble eggs. Breakfast cereals, breakfast meats, breakfast potatoes, breakfast fruits, omelettes. Hot cakes, poached egg variations, French toast, compound butters, station set-up.
Skill Area H: Cold Kitchen
Receive/store salad items, clean and prepare salad items, basic sandwich preparation, salad table misen-place, sandwich fillings. Identify salad items, quality indicators, salad dressings, fancy sandwiches, garnishes. Plated salads, buffet salads, identify cheese, Canapes and Hors D’Oeuvres.
Skill Area I: Meat, Poultry & Seafood Cutting
Basic Cuts, quality indicators, clean and scale seafood, cut and bone chicken, cut and tie roasts. Portion cut meats, identify primal cuts, portion cut seafood, skin and de-bone poultry. Identify secondary cuts, identify variety meats, prepare forcemeats.
Skill Area J: Meat & Poultry Cooking
Identify types and cuts, effects of heat on protein, appropriate cooking methods, slice, carve and portion. Stew, roast, braise, deep fry. Broil, grill, pan fry, sauté, prepare stuffings, cook variety meats.
Skill Area K: Seafood Cooking
Identification of seafood, quality indicators, store fresh/frozen, testing for doneness. Poach, grill, deep fry, identify molluscs and crustaceans. Steam, sauté, stuff, bake, pan fry.
Skill Area L: Baking, Pastry & Desserts
Identify ingredients, formulas and measurements, plain pastry, basic pies, quick breads. Mixing methods, puddings and custards, cakes, yeast products, choux pastry. Puff pastry, fruit compotes, gelatin desserts, plate presentations.


Entrance Requirements

  • A letter of referral from a professional who knows the applicant. This may include a teacher, doctor, counsellor, support worker, former employer.

  • Sucessful completion of Entrance Assessment. This will consist of a practical interview and personal interviews with the Program Director, a written assessment, and 15 hours of in-kitchen evaluation.

  • Suitable health for working with food. TB test and blood test is required on acceptance.

  • Working understanding of English Language and basic math.