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 completed your education outside of Canada or the United States, do not submit your international academic credentials until requested to do so.  See English Language Requirements (ELRs) for more information.
      and
  2. English Language Requirements (ELRs)
    • If you were educated outside of Canada or the United States, submit results of an English language proficiency assessment (ELPA) indicating you meet the following ELRs:
      • 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
    • 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.
    • We strongly advise you successfully complete an English language proficiency assessment (ELPA) before submitting your application to ensure you can meet the 30 day deadline.
    • ELPAs must be dated within two years of your application date.
    • After confirming you meet ELRs, the College will send you a request to submit your international academic credentials for assessment.
    • For more information, visit www.rrc.ca/credentials

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.

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

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.

 
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 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.
 
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 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;
 
CULI-1011 Culinary Computer Applications
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.
 
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. 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;
 
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
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.
 
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, you will receive an Emergency First Aid certificate from St. John Ambulance.
 
SEMR-9197 Fire Safety

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.

 
WRKE-1016 Co-operative Education 1
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
 

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