Course Outlines

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• H100 - Culinary Management Program
• H112 - Culinary Skills - Chef Training
• H108 - Baking and Pastry - Pre-Employment
• H113 - Baking & Pasty Arts Management
• H116 - Culinary Management Integrated Learning
• H117 - Culinary Management Co-op Diploma
• H119 - Culinary Management – Nutrition
• H410 - French Culinary Arts
• H411 - Italian Culinary Arts
• H601 - Cook Apprentice II (Basic)
• H607 - Cook Apprentice II (Advanced)
• H600 - Baker Apprentice II (Basic)
• H606 - Baker Apprentice II (Advanced)
• H604 - Patissier Apprentice II
  

H100 - Culinary Management Program

Semester 1
HOSF 1023 - Culinary Skills I
HOSF 1029 - Theory of Food I
GSCI 1102 - Nutrition and Lifestyle
COMM 1003 - Skills for College English
COMM 1007 - College English
COMP 1082 - Computer Skills And Applications
MATH 1102 - Hospitality Mathematics
HOSF 1145 - Sanitation
HOSF 1146 - Emergency First Aid and Heartsaver CPR
HOSF 1184 - Banquet and Production Management
HOSF 1185 - Fundamentals of Butchery
CESL 1003 - Skills for College English - ESL

Semester 2
GHUM 1063 – The Art of Eating and Dining:  An Introduction to Wine and Table Service
HOSF 1024 - Culinary Skills II
HOSF 1031- Theory of Food II
HOSF 1031- Theory of Food II (7 week format for Spring/Summer 2009 only)
HOSF 1002 - Culinary Desserts
HOSF 1166 - Quantity Foods II
HOST 1005 - Food, Beverage and Labour Cost Control
HOST 1126 - Career Readiness and Externship Preparation

Semester 3
HOSF 2046 - Culinary Cultures of the World
HOSF 2047 - Foods for Special Events
HOST 2027 - Business Entrepreneurship and Menu Management
HOSF 2028 - Patisserie Production Management

Semester 4
HOSF 2048 - Essential Flavours of the Modern Kitchen
COMM 1047 - Business Communications
HOSF 2024 - Food and Wine Pairing
HOSF 2050 - Hospitality Leadership

H112 - Culinary Skills - Chef Training

Semester 1
HOSF 1023 - Culinary Skills I
HOSF 1029 - Theory of Food I
MATH 1102 - Hospitality Mathematics
MATH 1102 - Workbook Exercise Answers
HOSF 1002 - Culinary Desserts
HOSF 1145 - Sanitation
HOSF 1146 - Emergency First Aid and Heartsaver CPR
HOSF 1184 - Banquet and Production Management
HOSF 1185 - Fundamentals of Butchery
COMM 1047 - Business Communications

Semester 2
COMP 1082 - Computer Skills & Applications
GHUM 1063 – The Art of Eating and Dining:  An Introduction to Wine and Table Service
HOSF 1024 - Culinary Skills II
HOSF 1031 - Theory of Food II
HOSF 1031- Theory of Food II (7 week format for Spring/Summer 2009 only)
HOSF 1166 - Quantity Foods II
GSCI 1102 - Nutrition and Lifestyle
HOST 1126 - Career Readiness and Externship Preparation
HOST 1005 - Food, Beverage and Labour Cost Control

H108 - Baking and Pastry - Pre-Employment

Semester 1
HOSF 1094 - Baking and Pastry Arts Theory I
MATH 1102 - Hospitality Mathematics
MATH 1102 - Workbook Exercise Answers
HOSF 1093 - Baking and Pastry Arts Skills I
HOSF 1145 - Sanitation
HOSF 1146 - Emergency First Aid and Heartsaver CPR
COMM 1047 - Business Communications
HOST 1126 - Career Readiness and Externship Preparation
GHUM 1063 – The Art of Eating and Dining:  An Introduction to Wine and Table Service

Semester 2
HOSF 1097 - Baking and Pastry Arts Theory II
HOSF 1224 (6052) - Dessert Menu Management
GSCI 1102 - Nutrition and Lifestyle
HOSF 1105 - Baking and Pastry Arts Production
COMP 1082 - Computer Skills and Applications
HOST 1035 - Business Entrepreneurship
HOSF 1096 - Baking and Pastry Arts Skills II

H113 - Baking & Pastry Arts Management

Semester 1
HOSF 1094 - Baking and Pastry Arts Theory I
MATH 1102 - Hospitality Mathematics
HOSF 1093 - Baking and Pastry Arts Skills I
HOSF 1145 - Sanitation
HOSF 1146 - Emergency First Aid and Heartsaver CPR
COMM 1007 - College English
COMM 1003 - Skills for College English
CESL 1003 - Skills for College English - ESL
GHUM 1063 – The Art of Eating and Dining:  An Introduction to Wine and Table Service

Semester 2
HOSF 1097 - Baking and Pastry Arts Theory II
GSCI 1102 - Nutrition and Lifestyle
COMP 1082 - Computer Skills and Applications
HOSF 1096 - Baking and Pastry Arts Skills II
HOST 1126 - Career Readiness and Externship Preparation
COMM 1047 - Business Communications
HOSF 1224 (6052) - Dessert Menu Management

Semester 3
HOST 1035 - Business Entrepreneurship
HOST 1126 - Career Readiness and Externship Preparation
COMM 1047 - Business Communications
HOSF 2032 - Baking and Pastry Arts Management, Skills III

Semester 4
HOSF 2074 - Cheese and Wine Discovery

H116 - Culinary Management Integrated Learning

Semester 1
COMM 1007 - College English
CMDI 1002 - Culinary Desserts
CMDI 1023 - Culinary Skills I
CMDI 1013 - Fundamentals of Butchery
CMDI 1029 - Theory of Food and Storeroom Management
GHUM 1063 – The Art of Eating and Dining:  An Introduction to Wine and Table Service
HOST 1126 - Career Readiness and Externship Preparation
MATH 1102 - Hospitality Mathematics

Semester 2
GSCI 1102 - Nutrition and Lifestyle
CMDI 1166 - APPLIED QUANTITY FOODS II
CMDI 1024 - Applied Culinary Skills II
HOST 1005 - Food, Beverage and Labour Cost Control
COMM 1047 - Business Communications

Semester 3
CMDI 2030 - Hospitality Leadership
CMDI 2024 - Food and Wine Pairing
CMDI 2028 - Pâtisserie Production Management
CMDI 2046 - Culinary Cultures of the World
CMDI 2047 - Foods for Special Events
HOSF 2050 – Hospitality Leadership

Semester 4
CMDI 2040 - Applied Food History: A Toronto Museum Experience
CMDI 2048 - Applied Essential Flavours of the Modern Kitchen

H117 - Culinary Management Co-op Diploma

Semester 1
CADP 1002 - Culinary Desserts
CADP 1013 - Butchery and Charcuterie
CADP 1023 - Culinary Skills I
CADP 1029 - Theory of Food and Storeroom Management
CADP 1168 - Contemporary Culinary Trends
COMM 1007 - College English
GHUM 1063 - Introduction to Table and Wine Service
HOST 1126 - Career Readiness and Externship Preparation
MATH 1102 - Hospitality Mathematics

Semester 2
CADP 1144 - Culinary Industry Connection
CADP 1166 - APPLIED QUANTITY FOODS II
COMM 1047 - Business Communications
GSCI 1102 - Nutrition and Lifestyle
CADP 1024 - Applied Culinary Skills II
HOST 1005 - Food, Beverage and Labour Cost Control

Semester 3
CADP 2024 - The Marriage of Food and Wine
CADP 2028 - Pâtisserie Production Management
CADP 2046 - Culinary Cultures of the World
CADP 2047 - Foods for Special Events

Semester 4
CADP 2040 - Applied Food History: A Toronto Museum Experience
CADP 2048 - Applied Essential Flavours of the Modern Kitchen

H119 - Culinary Management – Nutrition

Semester 1
MATH 1000 - Mathematics Foundations for Hospitality
MATH 1102 - Hospitality Mathematics
HOSF 1029 - Theory of Foods 1
HOSF 1226 - Introduction to the Science of Food
GSCI 1102 - Nutrition and Lifestyle
COMM 1007 - College English
HOSF 1146 - Emergency First Aid and Heartsaver CPR
HOSF 1145 - Sanitation

Semester 2
COMP 1082 - Computer Skills and Applications
HOST 1005 - Food, Beverage and Labour Cost Control
HOSF 1002 - Culinary Desserts
HOSF 1228 - Nutritional Culinary Skills 2
HOSF 1229 - Nutrition and Food Labeling
HOSF 2039 - Nutritional Cooking for Life

Semester 3
HOSF 1156 - Nutrition for Life
COMM 1047 - Professional Communications
HOSF 2035 - Nutrition and Culture
HOSF 2036 - Menu Planning 1
HOSF 2037 - Intro to Quality Assurance
HOSF 2044 - Purchasing
HOSF 2039 - Nutritional Cooking for  Life
HOST 1126 - Career Readiness and Externship Preparation
HOSF 2040 - Advanced Sanitation

Semester 4
HOSF 2041 - Menu Planning 2
HOSF 2042 - Cooking for Special Diets
HOSF 2043 - Special Diets and Nutrition Issues
HOSF 1159 - Chef’s Table

H410 - French Culinary Arts

Semester 1
HOSF 1194 - The Art of French Regional Cooking
HOSF 1197 - French Product Knowledge
HOSF 1198 - Gastronomical France
HOSF 1192 - French Language
HOSF 1193 - French Cultural Studies
HOSF 1196 - French Wine and Table Service

Semester 2
HOSF 1214 - French Restaurant Study - Integrated Marketing Management

H411 - Italian Culinary Arts

Semester 1
HOSF 1150 - Italian Art & Culture
HOSF 1151 - Italian Language
HOSF 1152 - Fundamentals of Italian Cooking
HOSF 1153 - Italian Agro-tourism and Regional Wines
HOSF 1154 - Italian Pastry

Semester 3
HOSF 1170 - Slow Food
HOSF 1173 - Integrated Marketing Management
HOSF 1214 – Integrated Marketing Management for Restaurant Operations

H601 - Cook Apprentice II (Basic)

HOSF 6060 - Culinary Skills I
HOST 6098 - Business Development (Basic)
HOST 6003 - Kitchen Management
NUTR 6001 - Nutrition Basic
HOSF 1029 - Theory of Food I
HOSF 6002 - Baking and Pastry Theory and Skills I
HOSF 1145 - Sanitation
HOSF 1146 - Emergency First Aid and Heartsaver CPR
HOSF 6057 - Fundamentals of Butchery
HOSF 6057 - Banquet and Production Management

H607 - Cook Apprentice II (Advanced)

ACCT 6002 - Food, Beverage and Labor Cost Control II
HOSF 6062 - Culinary Skills II
HOSF 6064 - Theory of Food II
HOSF 6058 - International Restaurant Cooking
HOST 6099 - Business Development - Advanced
HOSF 6015 - Baking and Pastry Theory and Skills II
COMM 6005 - Basic Business Communications for Apprentices

H600 - Baker Apprentice II (Basic)

HOSF 6013 - Ingredients
HOSF 6091 - Pastry and Related Theory
HOSF 6089 - Fermentation and Related Theory
HOSF 6092 - Bakery Formulae and Calculations
HOSF 6090 - Cookies and Related Theory
NUTR 6001 - Nutrition Basic

H606 - Baker Apprentice II (Advanced)

HOSF 6051 - Bake Theory
HOSF 6051 - Bakery Formulae and Calculations
HOSF 6051 - Ingredients
HOSF 6045 - Baking & Pastry Arts Skills II

H604 - Patissier Apprentice II

HOSF 6018 - Specialty Cakes
HOSF 6019 - Pastries and Petit Fours
HOSF 6020 - Decorating
HOSF 6021 - Desserts
HOSF 6022 - Almond Paste
HOSF 6023 - Gum Paste
HOSF 6024 - Sugar Work
HOSF 6025 - Chocolate and Couverture
HOSF 6026 - Specialty Seasonal Products
HOSF 6027 - Wedding Cakes

Revised: January 11, 2010