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Culinary Skills Indigenous
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-1008 Basic Food Preparation 6
  CULI-1014 Introduction to Culinary Arts 3
  EDUC-1001 Seminar in Traditional Teaching 1 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
  COMM-1202 Culinary Pre-Employment Skills 3
  CULI-1005 Patisserie 1 6
  CULI-1011 Culinary Computer Applications 4
  CULI-1021 Short Order Cooking 5
Term 3 Course Name Credit Hours
  WRKE-1016 Co-operative Education 1 9

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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COMM-1202 Culinary Pre-Employment Skills
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In this course, students will gain the skills needed to obtain employment in the Culinary sector. Topics covered include job searches, cover letters, resume writing and interview skills.
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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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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.



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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-1021 Short Order Cooking
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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;
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EDUC-1001 Seminar in Traditional Teaching 1
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Learners will participate, explore and become aware of the traditional and contemporary teachings, ceremonies and way of life of the First Nation families. Learners will become the carriers of the knowledge & wisdom given and share with others upon completion of the learning circle. Learners will examine in an in-depth instruction of each the teachings, ceremonies and history of each lesson 
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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-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 and COMM-1202 COMM-2008 or HOSP-1017
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