Culinary Arts
Courses
- COOK203 — Capstone Year 1
- COOK204 — Culinary Fundamentals
- COOK207 — Breakfast and Brunch
- COOK217 — Vegetables and Starches
- COOK223 — Fundamentals of Cold Foods
- COOK227 — Soup, Sauces and Stock
- COOK233 — Classic and Contemporary Hot Foods
- COOK253 — Butchery for Chefs
- COOK263 — Quick Service Cooking
- COOK267 — Baking and Yeast Goods
- COOK302 — Capstone Year 2
- COOK303 — Contemporary Restaurant Cuisine - Lunch
- COOK304 — Exploration of Canadian Cuisine
- COOK307 — Patisserie
- COOK317 — Contemporary Restaurant Cuisine - Dinner
- COOK333 — Garde Manger
- COOK350 — Exploration of Global Cuisines
- FDPM300 — Community Events and Guest Service
- KMGT203 — Culinary Management 1
- KMGT251 — Culinary Management 2
- KMGT302 — Culinary Management 3
- KMGT303 — Culinary Management 4
- KMGT351 — Culinary Management 5