Food Service Professional Standards
(11hrs, non-credit)
In this course the students will learn how important it is to have a positive attitude, have pride in their work, and to persevere and overcome the many difficulties a food service worker can face. Focus will be on effectively working in a team environment. To complete this course, students will participate in a short workshop on resume writing and the job application process. Students will also participate in the Northern Most Host workshop.
744-102 – Kitchen Safety
(20hrs, non-credit)
In this course students will learn safe operating and maintenance procedures in the kitchen. Students will learn to identify and prevent work place hazards and to promote accident prevention. Students will also learn the proper use of fire extinguishers. The students will receive certification in Standard First Aid, CPR Level A, and Workplace Hazardous Materials Information System (WHMIS).
744-103 – Food Health and Sanitation
(19hrs, non-credit)
This course addresses the interpretation and application of the GNWT Health Regulations for food service operations. The course focuses on personal hygiene, the safe handling and storing of food items, and production area sanitation for the prevention of food borne illness. Hazard Analysis Critical Control Point (HACCP) is also introduced. Students will be required to take part and pass the FoodSafe Level 1 course as part of this course.
Basic Cooking
(25hrs, non-credit)
This course will introduce students to the history of cooking and the scope of work involved in the food service industry. Students will become familiar with trade terminology as well as the different classifications of food service workers and will also be able to recognize different types of food service operations. Students will also learn how to operate and maintain kitchen tools and equipment and be able to operate them in a safe manner. Students will also be introduced to food purchasing/ordering from local suppliers.
Nutrition
(6hrs, non-credit)
In this course, students examine the role of nutrition and the significance of adequate nutrition to overall health. The students will study the NWT and Canada Food Guides, as well as the four food groups and the various nutrients found in food. Traditional food choices and the benefits of country food will be discussed.
Breakfast Cookery
(51hrs, non-credit)
This course is dedicated to the preparation of breakfast foods. Breakfast foods refer to a group of foods which not only appear at breakfast time, but are popular for lunches, brunches, snacks and late suppers. Cereals, fruit, fish, breakfast meats, batter and yeast products (including muffins, pastries and quick-breads) are integrated into the course. Knowledge of beverage service and dairy products are also addressed.
Soups, Stocks and Sauces
(45hrs, non-credit)
This course will cover the preparation and production of a variety of stocks, soups and leading sauces. The course also addresses the function and use of basic thickening and flavouring agents, herbs and spices in the preparation of stocks, sauces, and soups.
Meat, Poultry, Fish and Seafood
(56hrs, non-credit)
Methods of preparing, cooking, portioning, garnishing and presenting a variety of meat, game, fish, poultry, seafood and country foods are covered in this course. Batters, dressings, stocks, sauces and accompaniments are prepared to complement the menu items. Portion control and menu development and costing are also covered in the course. Product knowledge and handling complement the study of basic cooking methods and techniques. Basic menu terminology is also introduced along with the types and grades of meat, fish and poultry.
Vegetables, Fruits, Pastas and Grains
(19hrs, non-credit)
This course covers forming, shaping and presenting a variety of vegetables, potatoes, and rice and pasta dishes. Fresh fruit product storage and handling is emphasized in conjunction with small quantity, rotation and volume production methods. Also covered is the selection and identification of vegetables and starches and proper cooking and presentation methods for variety, colour and texture.
Salads, Sandwiches and Appetizers
(47hrs, non-credit)
The purpose of this course is teach the techniques for the safe preparation of attractive and nutritious salads, sandwiches, boxed lunches, cold plates, appetizers, hors d’oeuvres, garnishes, cold sauces and dressings. Also covered are product knowledge, storage, and cleaning and cutting processes to maximize the potential of fresh and perishable items. Terminology associated with the cold kitchen is also introduced.
Practical Baking
(61hrs, non-credit)
The course is dedicated to the production of a variety of breads, desserts, pastries, cakes, bars and cookies. Finishing touches, decorating and plate presentation will also be covered in this course as well the use of various types of flours, sugars, thickening agents, leavening agents, flavours, essences and spices. Basic menu terminology is discussed and a revision of kitchen math with a focus on baker’s percentages is also addressed.
744-201 – Camp Attendant
(18hrs, non-credit)
This course addresses the functions of camp maintenance that are not associated with cooking and/or food preparation duties. Learners will be taught how to properly clean washhouses, bathrooms, bedrooms and other parts of the camp. The course also covers making beds and doing laundry.
744-202 – Camp Cook Practicum
(60hrs, non-credit)
This portion of the program is designed to provide the student with hands-on experience in a professional kitchen environment. It will also expose the student to the requirements and expectations of a working kitchen, as well as prepare them for employment after the completion of the program. In collaboration with external partners, students will be given an opportunity to demonstrate their skills in a ‘real life’ setting. Participants will also have a chance to demonstrate teamwork, communication and interpersonal skills. The student will be placed into an entry-level position in an operational kitchen where they will be challenged to perform technical work, learn within the workplace, and communicate effectively with other professionals. Direction, mentoring, and supervision, will be provided by the practicum provider. The practicum provider will also monitor the student’s progress in consultation with the Cooking Instructor. At the end of the practicum, the student’s supervisor will provide an evaluation of the student and an attendance record. The practicum host may or may not choose to compensate the student for time spent on their site. This will be pre-arranged prior to the student attending their first assignment.