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EMP-100 Co-Operative Education Pre-Employment Seminar

30 hours seminar/15 hours Directed Study; 3 credits


This pre-employment course prepares students for success in identifying, securing and keeping work that is related to their long-term career goals. This is a highly interactive seminar in which students will learn about the principles of transferring skills and knowledge from the academic environment to the practical work environment. Topics include: self-assessment of employability skills, values and attitudes, resume writing, interview practice, skill transfer theory, work search techniques, goal setting, and workplace success skills. In addition to the classroom component, students meet individually on a regular basis with Co-operative Education faculty and staff to work towards their short and long term employment goals. Students mustcomplete this course in the Fall term as a prerequisite to Co-operative Education Internship Work Term THM-197 or BUS 197 in the spring.


Prerequisite(s):

  • Acceptance into Co-operative Education Program

For more information visit our timetable

PCA-101 Occup Skills & Ind Stndrs Essentials Standards Essentials

6 credits


This course introduces students to the building blocks that construct the world of Professional Culinary Arts. Students will be introduced to trade knowledge, kitchen safety, food safety, the use of industrial equipment, production procedures, ordering, inventory, cost management, menu planning and knife skills. Course content will encompass culinary terms, best practices for professional hygiene and industry safety requirements. Students will develop strong kitchen workplace, organization and management skills. In addition, students will have the opportunity to develop their knife skills specific to basic vegetable cuts, fish fileting techniques, and butchery basics.


Prerequisite(s):

  • Acceptance into the program.

For more information visit our timetable

PCA-102 Short Order

3 credits


This course introduces students to the principles and preparation methods of egg dishes, dairy products and cheeses, sandwiches, salads, dressings and condiments. The principles and methods of different types of sandwiches and salads and their ingredients will be introduced, and consideration to regional based sources of protein, produce and dairy products will be reviewed.


Prerequisite(s):

  • Acceptance into the program.

For more information visit our timetable

PCA-103 Soup and Sauce Essentials

2 credits


Students will learn the characteristics of a variety of stocks and soups; types of thickeners and binding agents and their characteristics; and the components of sauces while being introduced to how each may complement any given dish.


Prerequisite(s):

  • Acceptance into the program.

For more information visit our timetable

PCA-104 Vegetables, Starches, and Fruits

2 credits


Students will acquire the skills and knowledge of selecting, cutting, storing, and cooking vegetables and fruits. This course also encompasses principles and methods of selecting, and cooking potatoes, pastas, including rice, grains, and legumes, for service to customers.


Prerequisite(s):

  • Acceptance into the program.

For more information visit our timetable

PCA-105 Protein Cookery Essentials

2 credits


This course provides theoretical and applied learning for future Chefs as they learn the essential elements of proteins. Instruction encompasses types of proteins, muscle and bone structure, grading, and storage of beef, pork, lamb, veal, poultry, seafood, and shellfish. Students will process and prepare the meat, poultry, and seafood with a variety of short order cooking methods.


Prerequisite(s):

  • Acceptance into the program.

For more information visit our timetable

PCA-106 Fundamentals of Baked Goods And Desserts

2 credits


This course introduces students to the fundamentals of baking to include pastry, fruit desserts, custards, puddings, quick breads, cookies and yeast products. Students will hone their theoretical understanding of the preparation, customization and service of muffins, scones, biscuits and fresh breads.


Prerequisite(s):

  • Acceptance into the program.

For more information visit our timetable

PCA-107 The Lab

3 credits


In this course, The Lab, students will practice the preparation of products aligned with Garde Manger, Breakfast, Butchery, and Short Order. Students will prepare a variety of soups, salads, dressings, assorted cold platters, in addition to classic and specialty hot and cold sandwiches. Students will also learn basic butchery techniques, preparation of meats, poultry, and seafood associated to Garde Manger and Short Order.


Prerequisite(s):

  • Acceptance into the program.

For more information visit our timetable

PCA-108 The Café

3 credits


In The Café students will prepare products aligned with Garde Manger, Breakfast, Butchery, Short Order, while participating in the day-to-day foodservice operations of the Café. Students will prepare a variety of salads, dressings, assorted cold platters, classic and specialty hot and cold sandwiches, desserts and specialty non-alcoholic beverages.


Prerequisite(s):

  • Acceptance into the program.

For more information visit our timetable

PCA-109 The Bistro

3 credits


In The Bistro students will prepare advanced products aligned with Garde Manger and Bistro culinary delights. While honing culinary skills students will participate in the day-to-day running of the Bistro in a formal foodservice setting. During Bistro service students will prepare a variety of soups, salads, dressings, assorted hot and cold dishes, complemented with desserts and beverages.


Prerequisite(s):

  • Acceptance into the program.

For more information visit our timetable

PCA-110 Culinary Co-op Education Work Term

3 credits


This course consists of paid employment in positions related to the student's program of study. Students learn to transfer their learning from the classroom and previous life/work experience to the Co-operative Education Work Term Term setting. The course provides an opportunity for students to apply their new skills, evaluate their employment goals and gain valuable employer contacts and references. The course involves students setting learning goals with their employers, and following through with ongoing assessments and assignments while being supported by College staff through onsite visit/s and reporting.


Prerequisite(s):

  • Acceptance into the program.

For more information visit our timetable

PCA-201 Occupational Skills and Industry Standards Intermediate

3 credits


This course will provide students with the opportunity to expand their food service and operational skills as required for industry. Instruction encompasses nutrition, menu planning and development, costing, inventory control, human resources, working in teams, effective communications, food service and front of house operations and industry best practices. Students will have the opportunity to demonstrate skills and core competencies in a working Café, Bistro and Restaurant.


Prerequisite(s):

  • Acceptance into the program.

For more information visit our timetable

PCA-202 Fine Dining Apps & Hors D'Oeuvres d'oeuvres

2 credits


Students will receive instruction on the principles of specialty appetizer and hors d'oeuvre preparation with instruction encompassing salads, dressings, condiments, accompaniments, and platter presentation. Students will engage in the preparation of elegant appetizers and hors d'oeuvres during their lab, and for special events and Café service.


Prerequisite(s):

  • Acceptance into the program.

For more information visit our timetable

PCA-203 Specialty Soups and Sauces

2 credits


In this course, students will further refine their skills and culinary techniques specific to soups and sauces as they learn to cater to a diverse customer base. Students will learn of ingredients, principles, and methods essential to the production of specialty soups and sauces.


Prerequisite(s):

  • Acceptance into the program.

For more information visit our timetable

PCA-204 Vegetables, Starches, and Fresh Pasta

2 credits


Students will receive instruction on advanced techniques of vegetable selection, storing and preparation. Students will be introduced to regional specialty products which may complement planned menus and may be well suited to vegetarian meal planning and preparation. Instruction also includes fresh stuffed pasta.


Prerequisite(s):

  • Acceptance into the program.

For more information visit our timetable

PCA-205 Protein Cookery Intermediate

2 credits


This course includes instruction on advanced techniques in preparation of specialty meats, poultry, and seafood. Students will learn of essential techniques specific to cleaning, deboning, and cutting beef, pork, lamb, poultry, and seafood.


Prerequisite(s):

  • Acceptance into the program.

For more information visit our timetable

PCA-206 Fine Dining Desserts and Breads

2 credits


This course provides students with theoretical skills required to advance core culinary competencies associated with the preparation of bread, yeast dough products, puff pastry, choux paste, meringue production and more. Students will showcase their skills through dessert and bread production associated with the Café, Bistro and Restaurant.


Prerequisite(s):

  • Acceptance into the program.

For more information visit our timetable

PCA-207 Regional Products and Procurements

1.5 credits


In this course students will be introduced to regional products while identifying local sources for produce and protein to include a range of vegetables, cheeses, meats, and seafood. Students will gain knowledge of the benefits of accessing regionally-based products and the impact on food quality and production whilst reviewing the value of regional based purchasing in support of the regional economy. Students will participate in field trips to regional farms while learning procurement processes.


Prerequisite(s):

  • Acceptance into the program.

For more information visit our timetable

PCA-208 Front of House And Technology

2 credits


Students will learn common types and service styles of table settings, front-of-house best practices, and service procedures specific to wines and spirits.


Prerequisite(s):

  • Acceptance into the program.

For more information visit our timetable

PCA-209 The Restaurant

3 credits


Working in a team environment students will be responsible for the back-of-house preparation of fine dining meals for The Restaurant to encompass an array of specialty menus comprised of fine dining appetizers, salads, soups, sauces, vegetables, starches, proteins, and desserts. Students will also be responsible for front-of-house service while continuously applying their skills in The Restaurant as they refine their food service and quality management skills.


Prerequisite(s):

  • Acceptance into the program.

For more information visit our timetable