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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
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Your success in the business world will depend on your ability to communicate effectively with people in your own organization, as well as with clients and the public. 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 their practical application in business situations. You will learn how to 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 grammar and punctuation as well as style, content, and strategy. By reading assigned material, participating in discussions, honing your writing skills, completing assignments, and making oral presentations, you will have the opportunity to develop sound business communication skills.

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CULI-1002 Nutrition for Culinary Professionals
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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
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CULI-1003 Garde Manger
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The purpose of this course is to provide you  with a basic foundation in which to build the fundamental knowledge of cold food preparation. In this course, you will develop knife skills by learning fundamental cuts and techniques while applying those basic skills safely and effectively. You will learn basic skills used in the kitchen through mise en place and preparation of salad dressing, basic salads, sandwiches and hors d'oeuvres. You will also begin to develop methods of seasoning and flavor building, presentation skills through he study and practical application of basic garnishing and presentation techniques.
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CULI-1005 Patisserie 1
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(No description available at this time)
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CULI-1008 Basic Food Preparation
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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;
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CULI-1011 Culinary Computer Applications
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This course will develop competencies using MS Word as a word processing application, MS Excel as a spreadsheet application, and MS PowerPoint as a presentation management application.
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CULI-1014 Introduction to Culinary Arts
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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.
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CULI-1015 Meatcutting
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Students will learn to safely and efficiently butcher meat and poultry and fabricate market ready portions. Students will learn to manage trim and secondary products to maintain cost effective, profitable meat cutting practices while following government specified safe food handling procedures.
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CULI-1017 Inventory Management
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Students develop an extensive knowledge of the characteristics of food and nonfood products used in a commercial food service operation. This course also deals with different methods used in purchasing products, the use of specifications in the purchasing process, and essential procedures for receiving, storing, issuing and ethical issues.

Students learn methods used to maintain profitability in commercial food service operations. Students develop a working knowledge by studying the fundamentals of cost control, and learning how to calculate daily food cost and beverage cost, establish systems to maintain profitability, and establish dining room controls.

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CULI-1019 Leadership in Culinary Organizations
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(No description available at this time)
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CULI-1021 Short Order Cooking
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(No description available at this time)
Prerequisites:
SEMR-9067;
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CULI-2006 Restaurant Service Theory
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You will learn professional dining room service including: sanitation and safety procedures, use of a POS system, preparation for service, and serving food and beverage to customers. The theory portion will be complemented with a minimum of five weeks of practical experience serving dinner in Jane's Restaurant in your final term. Successful completion of this course is a prerequisite for Restaurant Service (CULI-2007).
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CULI-2007 Restaurant Service
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You will apply all of the knowledge and skills you learned in the Restaurant Service Theory and Simulation course with a minimum of five weeks of practical experience serving dinner in Jane's Restaurant.
Prerequisites:
HOSP-1034 AND CULI-2006;
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CULI-2009 Patisserie 2
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In this course you will continue to develop your pastry skills through the production of advanced breads, pastries, tortes, desserts and frozen desserts. While building strong technical skills, much of the focus of this course will shift towards the artistic side of pastry work including masking, plate and dessert presentation, chocolate work, dessert sauces and sugar presentation work.
Prerequisites:
CULI-1005;
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CULI-2012 Global Cuisine and Buffets
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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 hospitality industry. You identify and fabricate of shellfish while participating as part of a kitchen brigade.
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CULI-2015 Kitchen Layout & Design
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You will develop and design a commercial kitchen to match a menu that you developed in the Menu Development course. Emphasis will be placed on efficient, effective, and safe use of space, flow patterns, and the role the design plays in an efficient food handling area. You will also evaluate appropriate equipment needs to match the menu and research current design trends and legal requirements for kitchens.
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CULI-2016 Menu Development
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(No description available at this time)
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CULI-2017 Canadian Regional Cuisine
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(No description available at this time)
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CULI-3001 Charcuterie
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Students will learn advanced cold kitchen techniques preparing a variety of cured, smoked, and preserved foods. Students will prepare pates and terrines, rillettes and confits, sausages and other charcuterie products. This class emphasizes both classical and contemporary techniques in food preservation methods to create products that are flavorful and eye appealing, and profitable.
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CULI-3002 Advanced Culinary Skills
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(No description available at this time)
Prerequisites:
CULI-2017;
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HOSP-1017 Cooperative Education Preparation
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By the end of this course you will understand how to set and measure learning goals for your coop work placement.  You will effectively communicate your goals with your coop coordinator. You will prepare for and participate in a job search and interviews.  You will research and gather information on potential job positions.  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.
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HOSP-1034 Smart Choices
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(No description available at this time)
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MGMT-2013 Human Resource Management
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This course will teach you the knowledge and skills required to manage employees effectively in the hospitality industry. Skills taught include job analysis, employee recruitment and selection, employee training and evaluation, and discipline procedures. Legislation and government regulation relating to the employment of people are also examined.
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SAFE-1028 WHMIS
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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.

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SEMR-9010 AC-066 Accreditation for Level 1 and 2 App Cook
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When you graduate from the Culinary Arts program, you will also earn credit for both levels 1 and 2 in the Apprentice Cook program.
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SEMR-9067 Certified Food Handler Training Program Level 1
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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.
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SEMR-9080 Emergency First Aid
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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.
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SEMR-9197 Fire Safety
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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.

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WRKE-1016 Co-operative Education 1
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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 HOSP-1017;
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WRKE-2017 Co-operative Education 2
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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.
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