Click Here To Return To The Catalogue Home Page
Culinary Arts
Courses and Descriptions
(Click the course name to view the description of the course)
Year 1
Term 1 Course Name Credit Hours
  COMM-1008 Communication 4
  CULI-1003 Garde Manger 6
  CULI-1005 Patisserie 1 6
  CULI-1011 Culinary Computer Applications 4
  CULI-1014 Introduction to Culinary Arts 3
  SAFE-1028 WHMIS 0
  SEMR-9067 Certified Food Handler Training Program Level 1 0
  SEMR-9080 Emergency First Aid 0
  SEMR-9197 Fire Safety 0
Term 2 Course Name Credit Hours
  CULI-1002 Nutrition for Culinary Professionals 3
  CULI-1008 Basic Food Preparation 6
  CULI-1017 Inventory Management 3
  CULI-1019 Leadership in Culinary Organizations 3
  CULI-1021 Short Order Cooking 5
  HOSP-1017 Cooperative Education Preparation 0
Term 3 Course Name Credit Hours
  WRKE-1016 Co-operative Education 1 9
Year 2
Term 4 Course Name Credit Hours
  CULI-1015 Meatcutting 4
  CULI-2012 Global Cuisine and Buffets 6
  CULI-2016 Menu Development 6
  CULI-2017 Canadian Regional Cuisine 6
Term 5 Course Name Credit Hours
  WRKE-2017 Co-operative Education 2 9
Term 6 Course Name Credit Hours
  CULI-2006 Restaurant Service Theory 2
  CULI-2007 Restaurant Service 4
  CULI-2009 Patisserie 2 5
  CULI-2015 Kitchen Layout & Design 2
  CULI-3001 Charcuterie 2
  CULI-3002 Advanced Culinary Skills 7
  HOSP-1034 Smart Choices 0
  MGMT-2013 Human Resource Management 4
  SEMR-9010 AC-066 Accreditation for Level 1 and 2 App Cook 0

Recognition of Prior Learning (RPL)
In addition to Transfer of Credit from a recognized post secondary institution, other RPL processes are available for courses. Click here for more information. For courses with no , please check www.rrc.ca/rpl for additional contact information.

COMM-1008 Communication
More Information
The ability to communicate effectively with people in your own organization, as well as with clients and the public, while using a variety of technologies, is highly valued in today’s workforce. You will represent your organization, and your organization's success will depend on you.

This communication course is designed to develop your basic understanding of the principles of communication, with emphasis on practical application in business situations. You will prepare and use written and oral communication effectively and efficiently. Since precision, clarity, and accuracy are essential to effective business communication, this course will emphasize style, content, and strategy. By reading assigned material, participating in discussions, honing your writing skills, completing assignments, and making oral presentations, you will develop sound business communication skills.


Top
 
CULI-1002 Nutrition for Culinary Professionals
More Information
This course applies the basic principles of personal nutrition and health in the food service industry. Analyzing dietary trends, planning nutritional menus and modifying recipes to meet dietary requirements are important skills in the foodservice industry. Students will research nutrition trends and analyze food labels and food guides to plan and modify menus for the production of nutritionally balanced meals for customers. Students will modify, prepare and assess recipes for special dietary or nutritional needs in a food production lab. Students will be assessed using tests, written assignments, oral presentations and an applied cooking project
Top
 
CULI-1003 Garde Manger
More Information
The purpose of this course is to provide students with the basic food knowledge and skills to prepare cold food items. Students will apply basic knife skills, and apply safety and sanitation procedures appropriate to the preparation of foods in a Garde Manger kitchen. Students will apply basic skills through the mise en place and the preparation of salad dressing, basic salads, sandwiches and hors d’oeuvres. Students will also study and identify the application of basic garnishing and presentation techniques. 
Top
 
CULI-1005 Patisserie 1
More Information
Baking and pastry proficiencies are important in developing a comprehensive skill set for Culinary Professionals. This course focuses on developing an understanding of essential pastry production methods. Concepts related to ingredient function and characteristics, baking and pastry equipment, and basic baking principles will be covered. Students will become proficient in the production of basic baked products such as yeast-raised goods, quick breads, cookies, pastries, cakes, custards, sauces and basic desserts through theory and practical application.  Daily practical evaluations, projects, and final practical exam are used to facilitate learning and assess student progress.



Top
 
CULI-1008 Basic Food Preparation
More Information
This course is to provide you a basic foundation in which to build the fundamental knowledge of hot food preparation. While working in a hot preparations kitchen, students will further develop knife skills by learning fundamental cuts and techniques while applying those basic skills safely and effectively. Students learn the basic skills and food knowledge used in the hot kitchen through the mise en place and preparation of stocks, sauces, thickening agents, vegetables, starches, protein cookery. Through theoretical and lab work students will also learn to apply appropriate basic cooking methods to hot foods in a classical and modern applications.
Prerequisites:
SEMR-9067;
Top
 
CULI-1011 Culinary Computer Applications
More Information
The use of modern technology is essential to operating in the hospitality industry. By the end of this course, you will be able to use Microsoft productivity software efficiently and effectively. Using a teacher-led, practical approach, you will work through a variety of tutorials and exercises that will enable you to develop, demonstrate, and apply introductory and intermediate competencies using Microsoft Word, PowerPoint, and Excel.

Top
 
CULI-1014 Introduction to Culinary Arts
More Information
This course applies the fundamental practices and procedures used at all levels in the foodservice industry and in preparation for working in the kitchen labs. Practicing food safety and sanitation, following safe working procedures and accurately reading, converting and measuring recipes and ingredients are critical skills used in foodservice. Students will analyse food safety and sanitation case studies and write a report on critical practices and procedures. Students will identify professional kitchen tools and equipment and explain basic safety procedures when using hand tools or equipment and working in a professional kitchen. Students will use basic math skills to convert recipe yields and measurements.
Top
 
CULI-1015 Meatcutting
More Information
As food service operations have begun to place a greater emphasis on local products and specialty cuts, meat-cutting techniques are becoming increasingly important as a skill. Through theoretical and practical application, students will learn to safely and efficiently butcher meat, poultry, fish and seafood, and fabricate market ready portions. Practicing daily in a lab, students will also learn to manage trim and secondary products to maintain cost effective, profitable meat cutting practices while following government specified safe food handling procedures. Students will be evaluated through practical daily work, practical testing and knowledge tests.

Top
 
CULI-1017 Inventory Management
More Information
Food and beverage operations are one of the only businesses that handle the purchasing of raw, often perishable products, and then produce finished goods for sale. Effective inventory management practices are critical in maintaining profitability. 

 

Through this course, students will develop an extensive knowledge of the characteristics of food and nonfood products used in a commercial food service operation. Through individual and group based projects, students will explore different methods used in the purchasing of products. Students will use and create documents used in the purchasing, receiving, storing and issuing of products. Methods used to reduce waste and maintain profitability in food service operations will be explored, in addition to fundamental cost control concepts such as food cost calculations, inventory turnover rates and inventory valuation. Participation in in-class discussions will expose students to ethical considerations related to purchasing.
Top
 
CULI-1019 Leadership in Culinary Organizations
More Information
Leadership skills, teamwork and customer service attitudes are major components for a successful career in the culinary industry. Focusing on the external customer, you should acquire the ability to provide quality customer service. You should be able to demonstrate professionalism, independently and as a team member to foster a positive work environments. Theoretical study will evaluate the impact of positive leadership skills required for a culinary career. Through personal assessment, case studies and role play exercises customer service, teamwork and leadership skills will be applied.
Top
 
CULI-1021 Short Order Cooking
More Information
Short order cooking is the foundation to the work flow and organizational structure of any restaurant. You will learn the basic skills used in the short order kitchen through the mise en place and preparation of breakfast, beverages, dairy products, soup and hot sandwiches. Working in a kitchen brigade, you will be expected to work safely demonstrating teamwork, leadership and professionalism. You will also develop methods of seasoning, flavour building and presentation skills through the practical application of basic short order techniques. Theoretical study will include the study of breakfast cookery; uses of eggs, and dairy products.
Prerequisites:
SEMR-9067;
Top
 
CULI-2006 Restaurant Service Theory
More Information
Understanding the functionality and details of the front of house is crucial to managing the back of the house. Food service establishments require knowledgeable and well trained staff to ensure guest satisfaction and sustainability. By the end of this course you will learn the basic serving principles of a fine dining restaurant including wine service, tableside flambé and customer service skills. Theoretical study is conducted through class discussions, terminology testing, demonstrations and a service evaluation of a restaurant.
Top
 
CULI-2007 Restaurant Service
More Information
Well-trained Restaurant Service staff are essential to the profitability and guest satisfaction of any food and beverage outlet. Applying Restaurant Service skills, using both French and American Service techniques, you will be serve customers dinner in a fine dining restaurant. You will build upon the necessary skills learned for effective communication, safety and sanitation procedures and the use of a Point of Sale system. Application of additional practical skills will include tableside flambé service, wine service, customer service skills and professional conduct. Menu testing and daily practical performance will be evaluated.
Prerequisites:
HOSP-1034 AND CULI-2006;
Top
 
CULI-2009 Patisserie 2
More Information
To become a well-rounded culinary professional, developing a comprehensive skill set includes advanced baking and pastry proficiencies. Working in a patisserie lab, you will prepare advanced pastries, cakes and breads, and practice tempering chocolate. Students will think critically to combine ingredients and components to create desserts suitable for a fine dining menu. Evaluation will be based on daily practical work, theoretical tests, research assignments and practical exams.
Prerequisites:
CULI-1005;
Top
 
CULI-2012 Global Cuisine and Buffets
More Information
Global cuisine is a major influence of today’s modern cuisine. While executing a global menu in a marché-style cafeteria, you will apply modern and classical global cooking methods, including basic fermentation techniques, to prepare, plate and present menu items and buffets. Through theoretical study, you will research and learn about global cuisine and the effect it has on the food service industry. You will identify and fabricate shellfish while participating as part of a kitchen brigade. Evaluations include daily practical performance, practical testing, research project and presentations and terminology testing.
Top
 
CULI-2015 Kitchen Layout & Design
More Information
The menu is the most critical document influencing decisions made in kitchen design. Equipment purchases and layout choices must reflect the size and style of the menu to ensure production efficiency even in the busiest service periods. It is important that chefs are able to contribute to the kitchen design and layout process. Through group work and individual projects, students will develop an introductory understanding of the people and procedures involved in the designing and construction of a new commercial kitchen. Students will learn to create flow and scale diagrams, organize purchase lists for restaurant start up equipment and small wares, and apply concepts of efficiency, human engineering, and sustainability to develop their own kitchen design. Students will analyze existing commercial kitchens and propose realistic changes that might improve functionality.
Top
 
CULI-2016 Menu Development
More Information
As the menu is the key revenue generator in food services operations, a strategically developed menu will contribute to the profitability of a food service operation. You will apply knowledge of demographic research, food trends, menu types, and menu layout in creating menus to meet the needs of specific establishments and their clients. You will use accurate menu descriptions and culinary terminology to create effective menu content. Class participation will include theoretical learning, class activities, and group and individual assignments which will facilitate using standard recipe writing, menu costing strategies, and menu engineering analysis to determine profitability.

Top
 
CULI-2017 Canadian Regional Cuisine
More Information
It is important for a culinary professional to continuously improve their cooking skill. While executing an a la carte lunch service in an upscale restaurant, you will apply modern and classical French cooking methods, including basic sous vide cooking, to prepare and plate menu items. Through theoretical study, you will learn the different regions of Canada and the food that is produced seasonally and the effect it has on the hospitality industry. You identify and fabricate fresh and salt water fish while participating as part of a kitchen brigade.
Top
 
CULI-3001 Charcuterie
More Information
Charcuterie items are a staple in the culinary world and trends show a resurgence in the need for these skills. This course is to provide fundamental knowledge of the process, procedures and techniques of making a variety of Charcuterie items. Applying the basic skills of cooking, students will work with a variety of tools and equipment to produce items while working efficiently and safely in a practical lab. Students will identify, prepare, cook and evaluate a variety of pates, terrines, sausages, galantines, roulades, variety meats, game meats, smoked products, aspics and reductions. Methodologies include independent reflection and study, theoretical study and practical application in a lab setting.
Top
 
CULI-3002 Advanced Culinary Skills
More Information
To become a well-rounded chef one must apply basic cooking fundamentals with modern techniques. Focusing on skill refinement and advancement from prior learning experiences in the program, you will be participate in a classic kitchen brigade executing an a la carte menus for dinner in a fine dining restaurant. Study and practice of past and current culinary trends will be delivered through the preparation and final plating of the menu items. Theoretical and practical study includes modern cooking techniques and the identification and the composition of wild game. Evaluation will be based on daily practical work, assignments as well as a black box final cooking examination.
Prerequisites:
CULI-2017;
Top
 
HOSP-1017 Cooperative Education Preparation
More Information
The Coop prep class prepares you for success in the Coop work placements in years one and two. By the end of this course you will prepare for, and participate in, a job search and interviews. You will research and gather information on potential job positions. You will understand how to set and measure learning goals for your Coop placement. You will be able to identify the steps you need to achieve in order to successfully complete Cooperative Work placement 1 and 2. You will be able to describe how to create a portfolio. 
Top
 
HOSP-1034 Smart Choices
More Information
Smart Choices focuses on current laws, safety requirements and responsible strategies when serving or selling liquor. Smart Choices also includes problem gambling awareness information. Responsible service training has been a requirement for restaurants, lounges and other liquor services licensees for over two decades, it is a new requirement for retailers, including beer vendors, liquor vendors, specialty wine stores, Liquor Marts and duty-free stores.
Top
 
MGMT-2013 Human Resource Management
More Information
Managing people resources is a challenging daily task for the Chef and outlet managers in food service organizations. By the end of this course, students will be able to design and apply processes and procedures for the recruitment, selection, training, discipline and management of staff in a hospitality or tourism operation. Building on the analysis and application of the Manitoba Employment Standards, Union Certification process and the Manitoba Human Rights Code in case studies, students will then apply theory to design documents and interview questions to be used in a job interview simulation at the end of the course.
Top
 
SAFE-1028 WHMIS
More Information
The Workplace Hazardous Materials System (WHMIS) is a system for ensuring that important information about hazardous products is communicated where products are used, stored and handled. This course provides Information necessary to understand and interpret information about hazardous products, including pictograms (symbols), labels and Safety Data Sheets.

Top
 
SEMR-9010 AC-066 Accreditation for Level 1 and 2 App Cook
More Information
When you graduate from the Culinary Arts program, you will also earn credit for both levels 1 and 2 in the Apprentice Cook program.
Top
 
SEMR-9067 Certified Food Handler Training Program Level 1
More Information
You will take an examination focusing on commercial food service sanitation and safety issues. Upon successful completion you will receive a Food Handlers Certificate provided by the City of Winnipeg Environmental Health Services.
Top
 
SEMR-9080 Emergency First Aid
More Information
This course covers initial assessments, airway management, breathing, shock, poisons, how to call for emergency and medical assistance, secondary assessments, wounds, HeartSaver, CPR, and medical emergencies. Upon completion, you will receive an Emergency First Aid certificate from St. John Ambulance.
Top
 
SEMR-9197 Fire Safety
More Information

You will learn to handle fire emergencies through exploring the ABC's of fires, different types of extinguishers, and hands-on experience with a fire extinguisher. The training will involve a combination of hands-on work and practical theory using a computer-based training package.

Top
 
WRKE-1016 Co-operative Education 1
More Information
You will spend a minimum of 400 hours in a paid culinary industry-specific work placement. This provides you with an opportunity to apply, reinforce, and enhance the knowledge, skills, and attitudes you have acquired in your first year courses at Red River College in a real-life, professional setting. Performance is monitored and evaluated by the employer, you, and the Hospitality Department.
Prerequisites:
CULI-1021 and COMM-1202 COMM-2008 or HOSP-1017
Top
 
WRKE-2017 Co-operative Education 2
More Information
You will spend a minimum of 400 hours in a paid culinary industry-specific work placement. This provides students with an opportunity to apply, reinforce, and enhance the knowledge, skills, and attitudes you acquired throughout your two years at Red River College in a real-life, professional setting. You are strongly encouraged to select a different placement from the one you held in Cooperative Education 1. Performance is monitored and evaluated by the employer, you, and the Hospitality Department.
Top
 
Red River College endeavours to provide the most current version of all program and course information on this website. The College reserves the right to modify or cancel any course, program, process, or procedure without notice or prejudice. Fees may change without notice.