Culinary Skills Indigenous
Overview
  • One-year certificate
  • September entry date
  • Notre Dame Campus, Winnipeg
  • 4 month paid co-op work placement
  • Credit transfer opportunities:
        - Culinary Arts Diploma Program (RRC, Paterson Global Foods)
        - Hospitality and Tourism Management program (RRC, Paterson Global Foods)
        - University of Manitoba
  • International applicants please visit Academic Program, Dates and Fees for a listing of programs for international students, current availability and online applications instructions

Description
The Culinary Skills Indigenous program is designed to prepare you to work in the culinary industry by providing courses aimed at developing fundamental skills and knowledge, including basic business skills. Courses will be presented through a combination of classroom based theory and lab-based practice. You will also obtain certifications in Food Handler Level 1, Workplace Hazardous Materials Information System (WHMIS), First Aid, and Fire Safety. The first two terms will consist of a combination of lab-based culinary skills development and theory classes. The third term will be spent working in a cooperative work placement in the culinary industry. Students are paid by the industry partner during the co-op term.

Admission Requirements

Regular Admission Requirements

  1. Grade 12
    • Submit proof of successful completion of or enrolment in Grade 12.
    • Due within 30 days of applying. However, if you apply within six weeks of the start date of the program, this item is due within 5 days of applying.
    • If you provide proof of enrolment, your official final grades indicating successful completion must be submitted by July 15 for fall enrolment or by the deadline specified in your admission letter.
    • If you are required to complete an English language assessment, do not submit your transcripts until requested to do so.  See Regular Admission Requirement 2 for more information.
      and
  2. English Language Requirements (ELRs)
    • Have you successfully completed the equivalent of three years of full-time secondary (high school) education in Canada, the United States, or an ELR exempt country where English was the language of instruction? To view a list of ELR exempt countries click here.
      • If yes, you meet English language requirements. Submit your transcripts within 30 days of applying for verification purposes.
        or
      • If no, you are required to submit proof of meeting an English language requirements option within 30 days of applying.  For information click here.
        or
      • If you completed all of your education in Canada, the United States, or an ELR exempt country in English but did not complete three years of high school, submit your transcripts within 30 days of applying for review.
    • If you apply within six weeks of the start date of the program, this item is due within 5 days of applying.
    • Approved English language assessments and required levels for this program are:
      • Language Instruction for Newcomers to Canada (LINC) Certificate - exit Canadian Language Benchmark (CLB) levels from an English as a second language (ESL) program:
        Listening 8, Speaking 8, Reading 7, Writing 7
        or
      • Communication for Culinary Skills Course
        Listening 8, Speaking 8, Reading 7, Writing 7
        or
      • International English Language Testing System (IELTS - Academic):
        Listening 6.5, Speaking 6.5, Reading 6.0, Writing 6.0
        or
      • Canadian Test of English for Scholars and Trainees (CanTEST):
        Listening 4.5,  Speaking 4.5,  Reading 4.0,  Writing 3.5
      • If completing an assessment, we strongly advise you complete it before submitting your application to ensure you meet language requirements and can submit your results within 30 days of applying.
      • Assessment results must be dated within two years of your application date.
      • After confirming you’ve met English language requirements through your assessment results, the College will send you an e-mail requesting submission of your transcripts.

Mature Student Admission Requirements
If you are 19 years of age or older and have been out of high school for a minimum of one year at time of application, and you do not meet the regular admission requirements, you may apply under the Mature Student admission requirements. You must meet Regular Admission Requirement 2.

Who Should Enrol?

You should enrol in this program if you are looking to begin a career in the culinary industry. The program combines theory and practice to develop well-rounded culinary skills and knowledge. In addition to courses aimed at developing and advancing culinary skills, you will take courses to develop basic business skills. Previous culinary experience is an asset.  
To be successful in the program, you should enjoy cooking, working with your hands, and have good manual dexterity.

You must be in good physical condition as you will be on your feet most of the day. Working in a commercial kitchen is very demanding, often involving long hours, shift work, and working under pressure. Ability to work in teams is essential.


Next Estimated Term 1 Start Date
(subject to change)

LOCATION START DATE  

Costs (estimates only; subject to change)
Program/Student Fees
Year 1 $5,719.00 1
Books and Supplies
Year 1 $1,625.00
Other Fees
Year 1 $356.00 2
1 Includes coop term
2 Includes Health and Dental Fees, Certified Food Handler Training Program Level 1 ($36) and Emergency First Aid Course ($65)
 
Students may apply for financial assistance through the Manitoba Student Aid program. For general information on applying please call 204-945-6321 or 1-800-204-1685, or visit their website at www.manitobastudentaid.ca, which also includes an online application. For detailed information, please visit one of the RRC Student Service Centres or call 204-632-2327. Applicants requiring financial assistance should complete their student loan applications well in advance of the class start date.


Program Content
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
 
Course Descriptions
COMM-1008 Communication
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 students' basic understanding of the principles of communication, with an emphasis on practical applications in business situations. Students 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 their writing skills, completing assignments, and making oral presentations, students will develop sound business communication skills.

 
COMM-1202 Culinary Pre-Employment Skills
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.
 
CULI-1003 Garde Manger
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. 
 
CULI-1005 Patisserie 1
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.


 
CULI-1008 Basic Food Preparation
This course is to provide students with the basic foundation on which to build a 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 the preparation of stocks, sauces, thickening agents, vegetables, starches and protein cookery. Through theoretical and lab work, students will also learn to apply appropriate basic cooking methods to hot foods in both  classical and modern applications.
Prerequisites:
SEMR-9067;
 
CULI-1011 Culinary Computer Applications
The use of modern technology is essential to operating in the hospitality industry. By the end of this course, students will be able to use Microsoft productivity software efficiently and effectively. Using a teacher-led, practical approach, students will work through a variety of tutorials and exercises that will enable them to develop, demonstrate, and apply introductory and intermediate competencies using Microsoft Word, PowerPoint, and Excel.
 
CULI-1014 Introduction to Culinary Arts
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.
 
CULI-1021 Short Order Cooking
Short order cooking is the foundation to the work flow and organizational structure of any restaurant. Students 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, students will be expected to work safely while demonstrating teamwork, leadership and professionalism. Students 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;
 
EDUC-1001 Seminar in Traditional Teaching 1
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 
 
SAFE-1028 WHMIS
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.
 
SEMR-9067 Certified Food Handler Training Program Level 1
Students will take an examination focusing on commercial food service sanitation and safety issues. Upon successful completion they will receive a Food Handlers Certificate provided by the City of Winnipeg Environmental Health Services.
 
SEMR-9080 Emergency First Aid
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, students will receive an Emergency First Aid certificate from St. John Ambulance.
 
SEMR-9197 Fire Safety
Students will learn to handle fire emergencies through exploring the ABC's of fires, different types of extinguishers, and getting 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.
 
WRKE-1016 Co-operative Education 1
Students will spend a minimum of 400 hours in a paid culinary industry-specific work placement. This provides them with an opportunity to apply, reinforce, and enhance the knowledge, skills, and attitudes they have acquired in their first year courses at Red River College in a real-life, professional setting. Performance is monitored and evaluated by the employer, the student, and the Hospitality Department.
Prerequisites:
CULI-1021 and COMM-1202 COMM-2008 or HOSP-1017
 

Transfer Credit Opportunities

Some of the courses offered in Culinary Skills are identical to those offered in the College's Hospitality and Tourism Management program. Culinary Arts Students wishing to continue their education in that program are eligible for credit in common courses successfully completed. Students who complete the one year certificate may choose to continue in the two-year Culinary Arts diploma program at Paterson Global Foods Institute (RRC).
Credit toward programs at other post-secondary institutions:

Ryerson University

For more information, contact the Ryerson University Admissions department.

University of Manitoba

For more information, contact the U of M Faculty of Science (Human Nutritional Sciences).

Contact Information

For general information about this program or how to apply, contact Enrolment Services at 204-632-2327.

For detailed program information, contact:

Michael Fitzhenry, CCC
Instructor/Program Coordinator
Email:mfitzhenry@rrc.ca
Phone: 204-631-3427