Culinary Skills - Chef Training
Section B.60 10/1/2016 Ontario College Certificate (1 Year - 2 Semesters ) (1071)
705.759.6700 : 1.800.461.2260 : www.saultcollege.ca : Sault Ste. Marie, ON, Canada
PROGRAM OVERVIEW
Sault Colleges one year Culinary Skills Chef Training certificate program will teach you about contemporary
and classical cooking, for small and large groups of customers. Enjoy a combination of theoretical and
practical instruction through live demonstrations, food tastings and hands on training in Willow teaching
restaurant.
This program covers all learning outcomes required, by the Ministry of Training Colleges and Universities,
to satisfy training expectations for cook apprentice. Graduates must complete on the job training, including
applicable examinations and requirements to qualify for red seal certification for the trade of cook.
If you are a Canadian citizen or permanent resident and are currently unemployed, you may qualify for
second career funding for this program! To learn more about your options and how to get started, contact
us at studentrecruitment@saultcollege.ca.
ADMISSIONS
MINIMUM ACADEMIC REQUIREMENTS
Ontario Secondary School Diploma with Grade 12 English (C) ENG4C and Grade 11 Foundations for College
Math (C) MBF3C, or mature student status.
CAREER PATHS
Graduates of the Culinary Skills - Chef Training program may find employment in resorts, hotels,
restaurants, health care facilities, cruise lines, catering services, private clubs and industrial kitchens.
DRESS CODE
Requirements in Labs:
1. Clean uniform required daily - purchase three complete sets of uniforms (coat, checkered pants,
necktie, apron & chef`s hat)
2. Side towels (10) to be purchased
3. Black non-slip shoes
4. Assigned Knife Kit
For a complete list of required supplies, etc., see the Books and Supplies list available online.
In order to abide by the Provincial Health Regulations, all male and female students must have their hair
controlled above the collar and hairnet must be used while in the food preparation areas. Students must
be clean-shaven. Beards and/or moustaches may be permitted if they are trimmed and neatly maintained
at the criteria of the Hospitality Department and health regulations regarding hair control.
CLINICAL/LAB OR FIELD PLACEMENTS
Students gain valuable experience through participation in special events put on by the College and local
industry.
OTHER INFORMATION
For more information contact Program Coordinator Sarah Birkenhauer at 705.759.2554 ext 2588 or email
sarah.birkenhauer@saultcollege.ca.
PROGRAM OF STUDY
SEMESTER 1
BUS140-3 Business Computer Applications
FDS126-3 Kitchen Management - Basic
FDS127-1 Sanitation, Safety & Equipment
FDS128-1 Nutrition
FDS141-4 Cuisine A La Carte I
FDS142-2 Bake Theory
FDS143-3 Techniques of Baking - Basic
FDS144-8 Culinary Techniques - Basic
FDS145-1 Food Theory - Basic
SEMESTER 2
FDS161-4 Cuisine A La Carte II
FDS162-3 Techniques of Baking - Advanced
FDS163-8 Culinary Techniques - Advanced
FDS164-1 Food Theory - Advanced
FDS165-5 Kitchen Management - Advanced
Course Descriptions
Semester 1
Business Computer Applications (BUS140) (3 credits)
Students are introduced to computerized applications used by small to medium-sized businesses in their
operation. Specifically, the student will gain practical hands-on experience in using software applications
for word-processing, the preparation of spreadsheets, the creation of information databases and for
preparing business presentations. The Microsoft Office Suite of software applications is the most prevalent
software used businesses in their operations and is the software that the student will utilize in this course.
Kitchen Management - Basic (FDS126) (3 credits)
This course includes dimensions of hospitality, financial planning, cost control, marketing, menu planning,
pricing, receiving, storing, yield factors, recipe costing, kitchen organization, table service theories, and
kitchen set-ups.
Sanitation, Safety & Equipment (FDS127) (1 credits)
This course covers personal hygiene, sanitation code requirements, and sanitary practices in storing,
handling and cooking foods. Government Health regulations, safety in handling kitchen equipment, tools
and first aid are also covered.
Nutrition (FDS128) (1 credits)
The student will learn the definition of nutrition and the Canada Food Guide. Sources of carbohydrates,
fats, proteins, vitamins, minerals, fibre, and their proper cooking for nutrient retention will be studied.
Food processing, additives and special diets will also be covered.
Cuisine A La Carte I (FDS141) (4 credits)
Practical hands-on experience will give students the necessary skills and knowledge needed to complete
classical and contemporary recipes. `A la Carte` and `table d`hote` cookery is an integral part of any kitchen
operation. This course will provide the student with the opportunity to organize, prepare, assemble and
present food to order in a team environment with an emphasis on customer service and satisfaction.
Bake Theory (FDS142) (2 credits)
This course will provide the student with an understanding of the requirements and skills for the baking
industry, hotels, restaurants, and bakeries. Familiarity with techniques and products will help assist in your
future purchasing decisions.
Techniques of Baking - Basic (FDS143) (3 credits)
This course will provide the student with an understanding of the techniques, requirements and skills for
the baking industry, hotels, restaurants, fast foods, and bakeries as set out by the Ministry of Skills
Development of Ontario for The Trade of Cook. Familiarity with techniques and products will assist in your
future purchasing decisions.
Culinary Techniques - Basic (FDS144) (8 credits)
This course will give the students the basic knowledge needed to prepare food items. Upon successful
completion of this course, students will demonstrate basic professional culinary techniques for small and
large quantity preparation.
Food Theory - Basic (FDS145) (1 credits)
Upon successful completion of the reportable subject, the student is able to demonstrate a working
knowledge of basic food theory in preparation of the practical application of culinary techniques.
Semester 2
Cuisine A La Carte II (FDS161) (4 credits)
This course will provide the student with experience in a la carte cooking at an advanced level. Emphasis
will be placed on quality, sanitary practices and hygiene standards for large quantity in a `table service`
restaurant.
Techniques of Baking - Advanced (FDS162) (3 credits)
This course will provide the student with an understanding of the techniques, requirements and skills to
prepare products for the baking industry, hotels, restaurants, fast foods and bakeries.
Culinary Techniques - Advanced (FDS163) (8 credits)
This course will build on the basic knowledge from FDS144 to prepare food items. Upon successful
completion of the class, the student will demonstrate advanced professional culinary techniques for small
and large quantity.
Food Theory - Advanced (FDS164) (1 credits)
Upon successful completion of the reportable subject, the student is able to demonstrate a working
knowledge of advanced food theory in preparation of the practical application of culinary techniques.
Kitchen Management - Advanced (FDS165) (5 credits)
Upon successful completion of the reportable subject, the student is able to demonstrate an
understanding of advanced kitchen management concepts, principles and practices.