Food Production operations
Short Courses and Seminars
Foods and Beverages Service Foods and Beverages Supervisory Housekeeping Operations Foods and Beverages Control Front Office Operations Customer Care |
The Food Production Programs provides a convenient, short-term set of courses for both people who currently work in the food service industry and those who wish to gain skills and obtain formal training in Food preparation for commercial and home purposes.
1. Food Principles Introduces skills in the Culinary Arts program. Prepares students to identify different cooking processes, operate small and large cooking equipment, make basic recipe conversion and food service math calculations, and perform the basic skills to become a chef. Culinary history and an introduction to game cookery are also provided. 2. Sanitation and Safety Provides the student with the skills and knowledge to prepare and serve safe and wholesome food to the public. Focuses on the challenges to food safety, developing a food safety system - Hazard Analysis Critical Control Point, working in a safe environment and maintaining sanitary facilities and equipment. 3. Food Production for Vegetables and Potatoes This course enable learners applies the basic techniques involved with vegetable, potato and breakfast cookery preparation. Focuses on the student's conversion of recipes, requisition of supplies and preparation of food. Students operate large and small food production equipment. Develops strategies to apply safety and sanitary methods of food production 4. Food production for Pastas, Grains and Breakfast Cookery This course trains the learner how to apply the basic techniques involved with potatoes, grains, legumes and breakfast cookery preparation. Focuses on the student's conversion of recipes, requisition of supplies and preparation of food. Students operate large and small food production equipment. Develops strategies to apply safety and sanitary methods of food production. 5. Food Production for Stock and Soup Applies the basic techniques involved with soup and sauce preparation: stocks, thickening agents, clear soups, cream soups and grand sauces and their derivative sauces. 6. Food production for Cold Food - Salads. Develops skills in preparing salads, dressings, cold sandwiches and fillings that appeal to the eye and palate. Focuses on the student's conversion of recipes, requisition of supplies and preparation of food. Students operate large and small food production equipment. Develops strategies to apply safety and sanitary methods to food production. 7. Food Production for Cold Food - Sandwiches, Desserts, Salads and Dressings Develops skills in preparing salads, dressings, cold sandwiches and fillings that appeal to the eye and to the palate. Focuses on student's conversion of recipes, requisition of supplies and preparation of food. Students operate large and small food production equipment. Develops strategies to apply safety and sanitary methods to food production. 8. Food Production for Meat, Fish and Poultry Develops skills in preparing meat, fish and poultry products. Students convert recipes, requisition supplies, integrate safety and sanitation principles in food preparation, and demonstrate dry- and moist-heat cooking methods using standardized and developed recipes. |