Apprenticeship Curriculum Standard. Cook and Assistant Cook. Level 1

Apprenticeship Curriculum Standard Cook and Assistant Cook Level 1 Trade Code: 415A & 415B Date: 2002

Please Note: Apprenticeship Training and Curriculum Standards were developed by the Ministry of Training, Colleges and Universities (MTCU). As of April 8 th, 2013, the Ontario College of Trades (College) has become responsible for the development and maintenance of these standards. The College is carrying over existing standards without any changes. However, because the Apprenticeship Training and Curriculum Standards documents were developed under either the Trades Qualification and Apprenticeship Act (TQAA) or the Apprenticeship and Certification Act, 1998 (ACA), the definitions contained in these documents may no longer be accurate and may not be reflective of the Ontario College of Trades and Apprenticeship Act, 2009 (OCTAA) as the new trades legislation in the province. The College will update these definitions in the future. Meanwhile, please refer to the College s website (http://www.collegeoftrades.ca) for the most accurate and up-to-date information about the College. For information on OCTAA and its regulations, please visit: http://www.collegeoftrades.ca/about/legislation-and-regulations

TABLE OF CONTENTS INTRODUCTION...3 EVALUATION...4 IMPLEMENTATION...4 SUMMARY OF HOURS...5 Equipment List.. 6 LEVEL 1: BASIC UNIT 1 SANITATION, SAFETY AND EQUIPMENT...8 UNIT 2 BASIC NUTRITION...11 UNIT 3 BUSINESS DEVELOPMENT - BASIC...15 UNIT 4 KITCHEN MANAGEMENT - BASIC...17 UNIT 5 FOOD THEORY - BASIC...20 UNIT 6 CULINARY TECHNIQUES - BASIC...25 UNIT 7 BAKING THEORY...31 UNIT 8 BAKING TECHNIQUES - BASIC...35 LEVEL 2: ADVANCED UNIT 9 BUSINESS DEVELOPMENT - ADVANCED...38 UNIT 10 KITCHEN MANAGEMENT - ADVANCED...40 UNIT 11 FOOD THEORY - ADVANCED...43 UNIT 12 CULINARY TECHNQUES - ADVANCED...45 UNIT 13 BAKING TECHNIQUES - ADVANCED...49 CURRICULUM SUMMARY...52 2

APPRENTICE COOK IN-SCHOOL CURICULUM INTRODUCTION This Curriculum Standard has been developed in keeping with the related Ministry of Training, Colleges and Universities (MTCU) Training Standard. The Curriculum Standard provides a standard of theoretical knowledge and practical application to complement the on-the-job experiences of apprentices. The design of the Curriculum Standard facilitates cross-referencing between in-school learning outcomes and related workplace performance objectives as defined in the Training Standard for the trade. Apprentices, therefore, are expected to complete the learning associated with these objectives by applying the prescribed in-school knowledge to the required practical experiences in the work setting. Innovation and the use of complex equipment in trades are resulting in increasing demands for tradespersons who are not only skilled in the practical aspects of the trade, but who also have a sound theoretical knowledge.. The objectives of the Curriculum Standard, therefore, are to provide a basis for: a. Sound theoretical training to meet the challenges presented by innovation and increasingly complex tools and equipment within the work environment. b. Reinforcement of fundamental proficiency in the trade through the practice of work skills as identified in specific Learning Outcomes. c. Development of a high standard of trade craftsmanship and problem-solving skills. d. Development of a desirable work attitude and a keen sense of responsibility, particularly concerning public and personal safety. To assure maximum consistency in delivery, a time allocation has been included for each reportable subject, along with a theoretical and practical breakdown of the Learning Content. While setting out content requirements as determined by the Industry Committee and as prescribed in the Acts and Regulations for the trades, the Curriculum Standard has been designed to give the instructor every reasonable opportunity for flexibility and innovation in curriculum development, lesson planning and delivery. In all practical learning activities, the apprentices will abide by the Occupational Health and Safety Act and all other regulations and policies relating to safety, particularly the use of personal protective equipment. As a general guideline, a time allocation has been included for each respective course and unit. More detailed time allocations for the user have been provided for each topic area to assure consistency in delivery for each student intake. 3

To ensure that successful students will be capable of achieving the Learning Outcomes according to the performance criteria, specific times have been allocated in the respective areas to allow for practical skills development. EVALUATION In all practical food preparation and service labs, 25% of the unit mark is to evaluate the apprentice s knowledge and performance of sanitation practices: personal and area. Apprentices are expected to successfully complete a valid standard first-aid certificate prior to completion of the advanced level of in-school training. IMPLEMENTATION Basic September 2002 Advanced January 2002 4

CURRICULUM SUMMARY Title Theory Practical Total Pre- Requisite LEVEL 1: BASIC 1 Sanitation, Safety & Equipment 15 15-2 Basic Nutrition 15 15 1 3 Business Development Basic 15 15-4 Kitchen Management Basic 45 45-5 Food Theory Basic 45 45 2 6 Culinary Techniques Basic 165 165 5 7 Bake Theory 15 15 1 8 Techniques of Baking Basic 45 45 Basic Sub-Total 150 210 360 7 LEVEL 2: ADVANCED 9 Business Development Adv. 15 15 3 10 Kitchen Management Adv. 75 75 4 11 Food Theory Advanced 39 39 6 12 Culinary Techniques Adv. 186 186 11 13 Techniques of Baking Adv. 45 45 8 Advanced Sub-Total 129 231 360 Total 279 441 720 5

EQUIPMENT LIST The following is a list of the equipment required by any institution wishing to deliver the approved Ministry curriculum. All items referenced refer to commercial type equipment. In addition to the necessary equipment, the facility must comply with the building codes of the local municipality. The most important requirement, however, is to have a well-qualified instructor on staff. Each station of the kitchen should have the equipment it needs to process, cook and hold the menu items assigned to it in the volume needed. There is no formula for what equipment is found at any given station. At times, the same piece of equipment may be shared by more than one station. This will depend on such factors as menu, volume number of students, schedule and health and sanitation regulations. Each class structure should be able to cover all food type operations including: fast-food, hotel food service, hospital kitchen, institutional cooking, fine dining and catering. One oven top range with four burners per student Eight foot stainless steel table or preparation space per two students Table with overhead mirror for demonstrations with complete workstation. Office for instructors equipped with desk, computer system, phone, filing cabinets, lockable rolling toolbox Walk-in refrigerator Freezer Meat refrigerator Fish refrigerator Vegetable refrigerator Pastry refrigerator Thermometers Grill/broiler Griddle/flattop Salamander Convection oven Microwave oven Toaster Steam jacketed kettle (optional) Tilt fry pan (optional) Steam table (optional) Chafing dish (optional) Deep fryer Meat scale Pastry spring scale Slicer Dry storage area for rice, flour, cereals, grains, sugars breads, oils, etc Separate washroom for males and females with shower and lockers Proper soap dispensers that meet health and sanitation code All kitchen cutlery, side plates, bowls, cups and glasses. However, students should bring their own set of knives Industrial dishwasher with triple sinks Additional sinks Pot wash station Exhaust system with overhead hood Fire safety system First aid kit One garbage bin per two students Cutting boards Bain-Marie pots Stock pots Saucepots Rondeau Roasting pans Loaf pans Sautoir pans Sauteuse pans with lids Sheet pans Round bottom stainless steel bowls Colander Rubber scrapers Pastry scrapers 6

EQUIPMENT LIST cont d. Grinder Mixer Food processor and blender Pasta machine Mandoline Ice cream machine Coffee makers China cap Fine mesh strainer Spoons slotted, perforated, solid Ladles (all sizes) Tongs Spatulas Wire whips French and Piano Pastry brushes Cake moulds Cookie moulds and cutters Muffin moulds Pie moulds Pate/Terrine moulds Baking racks Measuring jugs Measuring spoons Pastry bags and tips Pastry sifters Rolling pins Parchment paper Paper towel dispensers 7

Number: 1 Title: SANITATION, SAFETY AND EQUIPMENT Duration: Total Hours 15 Theory: 15 Practical: - Prerequisites: - Co-requisites: - Cross-reference to Learning Outcomes: 4500. GENERAL LEARNING OUTCOME: Upon successful completion of the reportable subject, the apprentice is able to demonstrate an understanding of the principles of sanitation, hygiene and safety, and the safe use of equipment. In all practical food preparation and service labs, 10% of the unit mark is to evaluate the apprentice s knowledge and performance of sanitation practices: personal and area. Apprentices are expected to successfully complete a valid standard first-aid certificate prior to completion of the advanced level of in-school training. LEARNING OUTCOMES: Upon successful completion, the apprentice is able to: 1.1 Maintain safe and clean work-site. 1.2 Identify appropriate legislation. 1.3 List and describe the causes, symptoms, control and method of transmission of foodborne illnesses and non-food contaminants. 1.4 Discuss the importance of personal hygiene. 1.5 Describe the importance of sanitary practices in transportation, purchasing receiving, storing, preparing, holding and reheating of foods (including required temperatures). 1.6 Identify the major pieces of equipment and utensils used in the industry and their safe use. 1.7 List and describe the importance of emergency and planning procedures (cause and response). 8

Learning Content: 1.1 Maintain safe and clean work-site. 1.2 Identify appropriate legislation. State the three levels of government food health inspection and their areas of control. Identify and define the terms in the National Sanitation Code. 1.3 List and describe the causes, symptoms, control and method of transmission of foodborne illnesses and non-food contaminants. State the four usual bacterial families involved in food-borne illnesses. Discuss transmission, control measures and major food habitats. Describe three types of food-borne illnesses, causes, symptoms and methods of transmission. Describe non-food contaminants e.g. Hepatitis and chemical contaminants. 1.4 Discuss the importance of personal hygiene. State the reasons for using personal sanitary habits. Describe personal sanitary practices. 1.5 Describe the importance of sanitary practices in transportation, purchasing receiving, storing, preparing, holding and reheating of foods (including required temperatures). State the methods of safe transporting, purchasing, receiving, storing, preparing, holding and reheating of foods with special emphasis on temperature control. Define purchasing from an approved source. List eight personal sanitation habits to be practiced by food service workers. Adhere to the principles of hazard analysis critical control point-system (HACCP). 1.6 Identify the major pieces of equipment and utensils used in the industry and their safe use. List and identify safety and sanitation requirements for garbage control. Design and implement a cleaning schedule for a food preparation area. 1.7 List and describe the importance of emergency and planning procedures (cause and response). Fire Accident Evaluation 9

INSTRUCTIONAL & DELIVERY STRATEGIES Theory Classes Lecture Computer Assisted Presentations Internet Research Video Presentations There is an opportunity to partner with the local health unit for support in delivery of this unit An apprentice should write a recognized sanitation certificate at the end of this unit of learning. EVALUATION STRUCTURE: As a standalone reportable theory subject Theory Test #1 25% Theory Test #2 25% Final Assessment 50% *NOTE: PRACTICAL APPLICATION - In all practical food preparation & bake labs, 25% of the unit final mark is to evaluate the apprentice s knowledge and application of sanitary practices, both personal and environmental (work environment). 10

Number: 2 Title: BASIC NUTRITION Duration: Total Hours 15 Theory 15 Practical - Prerequisites: Reportable Subject 1: Sanitation, Safety and Equipment Co-requisites: - Cross-reference to Learning Outcomes: 4500 to 4511 inclusive. GENERAL LEARNING OUTCOME: Upon successful completion of the reportable subject, the apprentice is able to demonstrate a working knowledge of the fundamental purpose of nutrition. LEARNING OUTCOMES: Upon successful completion, the apprentice is able to: 2.1 Demonstrate a working knowledge of how energy fits into the nutritional process. 2.2 Demonstrate a working knowledge of nutrients and their impact on the nutritional process. 2.3 Discuss the relationship of agriculture and food production and their impact on the quality of food products available to consumers. 2.4 Describe the nutritional requirements of the life cycle. 2.5 Describe guidelines for establishing sound nutritional practices in the family. 2.6 Discuss nutritional problems of each state of the life cycle with emphasis on adolescence and the elderly. 11

LEARNING CONTENT: 2.1 Demonstrate a working knowledge of how energy fits into the nutritional process. Define calorie. State the calories supplied by 1g each of carbohydrate, protein, fat and alcohol. Discuss percentages of total caloric intake from carbohydrates, protein and fat and their implications on meal patterns. Calculate percentage of total caloric intake from carbohydrate, protein and fat from a one day s menu. Alter menu to meet suggested guidelines. Discuss total energy needs. Calculate basal metabolic rate (BMR). Calculate physical activity needs. Discuss body mass index (BMI) and weight control. Calculate BMI. Calculate caloric reduction for healthy weight loss. 2.2 Demonstrate a working knowledge of nutrients and their impact on the nutritional process. Define fat. Saturated, polyunsaturated, monounsaturated, cholesterol, HDL and LDL. State composition, major sources, body functions. State the modifications necessary in a menu for low fat, low cholesterol. Describe various health factors affected. Define protein and vegetarian diets. State composition, major food sources, body functions. State the modification for high protein, low protein requirements, vegetarian diets. Describe various health factors affected. Define carbohydrate. State composition, body function, major food sources, storage. Describe various health factors affected. Define fibre State body function, major food sources, benefits. Describe various health factors affected. 12

Define the roles of vitamins. Fat soluble, water soluble. State food sources, functions, results of deficiencies of these vitamins. State the use and control of additives in our food supply. State the effects of food processing on nutrients. State the effects of light, air, water, temperature, additives (on nutrient retention). Identify additives. Define the roles of minerals. State the sources and value to the body of the major and trace minerals. State the results of deficiencies and excesses. Define the importance of water in a nutritionally balanced body state State the major sources of water and its value to the body s functions Discuss water quality and environmental contamination (precautions). 2.3 Discuss the relationship of agriculture and food production and their impact on the quality of food products available to consumers. 2.4 Describe the nutritional requirements of the life cycle. State specific nutritional requirements as they apply to each state of the life cycle. 2.5 Describe guidelines for establishing sound nutritional practices in the family. State significant guidelines for family dining. 2.6 Discuss nutritional problems of each state of the life cycle with emphasis on adolescence and the elderly. Discuss anorexia/bulimia. Discuss concerns and possible solutions in feeding elderly. Explain the major food intolerances. Explain special dietary requirements for each state of the life cycle. 13

INSTRUCTIONAL & DELIVERY STRATEGIES Theory Classes Lecture Assignments Internet Research Computer Assisted Presentations EVALUATION STRUCTURE Theory Test #1 20% Theory Test #2 20% Assignment 30% Final Assessment 30% 14

Number: 3 Title: BUSINESS DEVELOPMENT - BASIC Duration: Total Hours 15 Theory 15 Practical - Prerequisites: - Co-requisites: - Cross-reference to Learning Outcomes: 4500 to 4511 inclusive. GENERAL LEARNING OUTCOME: Upon successful completion of the reportable subject, the apprentice is able to demonstrate basic business skills utilized in the hospitality industry. LEARNING OUTCOMES: Upon successful completion, the apprentice is able to: 3.1 Create a recipe portfolio/reference manual. 3.2 Identify professional development opportunities in the hospitality industry 3.3 Demonstrate the use of basic word processing software to create, save, retrieve, edit and print professional-looking text and document. 3.4 Demonstrate the use of basic spreadsheet software to construct spreadsheets that provide information to support effective problem solving, and present information in clear and useful formats. 15

LEARNING CONTENT: 3.1 Create a recipe portfolio/reference manual. Create and use a recipe template. 3.2 Identify professional development opportunities in the hospitality industry. Complete a job search (on-line) for culinary positions. Hotel Fine-dining restaurant. Institution. 3.3 Demonstrate the use of basic word processing software to create, save, retrieve, edit and print professional-looking text and document. Open, view, create and save text. Find and edit text, including inserting text. Preview and print documents. Create, edit and format documents (e.g. documents from templates, margins, font). Create and format tables. Insert tables, graphics and hyperlinks. Use basic software features e.g. help, thesaurus, spell and grammar checks. 3.4 Demonstrate the use of basic spreadsheet software to construct spreadsheets that provide information to support effective problem solving, and present information in clear and useful formats. Open, view, create and save workbook files. Print files. Enter and edit data (e.g. edit single cells, select groups, undo changes). Use formulas and functions (e.g. sum, calculate percentages). Work with multiple worksheets. Format and print worksheets. Use basic software features e.g. help, insert row and column). INSTRUCTIONAL & DELIVERY STRATEGIES Computer Lab Computer Assisted Presentations Lecture Internet Research Assignments EVALUATION STRUCTURE Application Exercise #1 Outcomes 3.1 & 3.3 35% Application Exercise #2 Outcomes 3.2 & 3.3 35% Application Exercise #3 Outcome 3.3 30% 16

Number: 4 Title: KITCHEN MANAGEMENT - BASIC Duration: Total Hours 45 Theory 45 Practical - Prerequisites: - Co-requisites: - Cross-reference to Learning Outcomes: 4501.01; 4502.01; 4503.01; 4504.01; 4505.01; 4506.01; 4507.01; 4508.01; 4509.01; 4511.01. GENERAL LEARNING OUTCOME: Upon successful completion of the reportable subject, the apprentice is able to demonstrate an understanding of basic kitchen management concepts, principles and practices. LEARNING OUTCOMES: Upon successful completion, the apprentice is able to: 4.1 Describe the partie system. 4.2 Discuss the culinary industry and its changes over time. 4.3 Demonstrate a working knowledge of basic human resource concepts. 4.4 Demonstrate a working knowledge of elementary menu planning and marketing. 4.5 Demonstrate a working knowledge of the principles of table service. 4.6 Describe menu items. 4.7 Perform basic numeric operations. 4.8 Describe the relationship of Fahrenheit to Celsius temperatures as applied to recipes. 4.9 Describe the basic principles and concepts of cost controls, yield factors, recipe pre-cost, and pricing. 4.10 Demonstrate an understanding of purchase specifications. 4.11 Demonstrate a working knowledge of basic purchasing. 4.12 Demonstrate a working knowledge of plant engineering and security. 17

LEARNING CONTENT: 4.1 Describe the partie system. 4.2 Discuss the culinary industry and its changes over time. 4.3 Demonstrate a working knowledge of basic human resource concepts. Describe a job description and the performance review and evaluation process, and the role of discipline. Describe and apply principles of group dynamics to teamwork and team building. 4.4 Demonstrate a working knowledge of elementary menu planning and marketing. Develop, implement and evaluate marketing objectives and a basic marketing plan for a food service operation including: Location, competition, situation analysis, needs analysis, demographics, prices and costs, advertising and sales plan, promotions, theme. Describe static, cycles, à la carte and table d hôte menus and uses of each. Explain the importance of the clientele in planning the menu. Discuss various aspects of menu balance and design including: Flavour, texture, colour, cooking methods, nutritional considerations, seasonality of foods, consumer trends, application of print technology, strategic formatting and graphics. Develop menus using industry vocabulary. 4.5 Demonstrate a working knowledge of the principles of table service. Describe different types of service. French, Russian, English, Plate, Buffet, Banquet, Room Service, fast food and take-out (quick service). 4.6 Describe menu items. Describe correct table setting and accompaniments required for each menu item. 4.7 Perform basic numeric operations. Change common fractions to higher or lower terms. Calculate lowest common denominator. Perform addition, subtraction, multiplication, division using all forms of common fractions. Calculate decimal fractions to common fractions and perform addition, subtraction, multiplication, division functions (rounding to the nearest cent). Change percentages to common fractions or decimal fractions. 18

4.8 Describe the relationship of Fahrenheit to Celsius temperatures as applied to recipes. Explain the three standards of measurement: metric, imperial, American. Demonstrate the principles of conversion. 4.9 Describe the basic principles and concepts of cost controls, yield factors, recipe pre-cost, and pricing. 4.10 Demonstrate an understanding of purchase specifications. Standards: meat, fish, poultry, produce, dairy. 4.11 Demonstrate a working knowledge of basic purchasing. Describe basic functions of purchasing, receiving, storage, issuing, taking, monitoring and controlling inventory. Discuss the responsibility of purchasing ethically. 4.12 Demonstrate a working knowledge of plant engineering and security. Recommend tools, equipment, supplies required to maintain kitchen facilities. Describe the principle of preventative maintenance. INSTRUCTIONAL & DELIVERY STRATEGIES Theory Classes Lecture Computer Assisted Presentations Assignments EVALUATION STRUCTURE Theory Testing 30% Application Exercises 40% Final Assessment 30% 19

Number: 5 Title: FOOD THEORY - BASIC Duration: Total Hours 45 Theory 45 Practical - Prerequisites: Reportable Subject 2: Basic Nutrition Co-requisites: - Cross-reference to Learning Outcomes: 4501.02 03; 4502.02-03; 4503.02-03; 4504.02-03; 4505.02-03; 4506.02-03; 4507.02-03; 4508.02-03; 4509.02-03; 4511.02-03. GENERAL LEARNING OUTCOME: Upon successful completion of the reportable subject, the apprentice is able to demonstrate a working knowledge of basic food theory in preparation of the practical application of culinary techniques. LEARNING OUTCOMES: Upon successful completion, the apprentice is able to: 5.1 Demonstrate a working knowledge of cookery fundamentals. 5.2 Demonstrate a working knowledge of the principles of preparing stocks and soups. 5.3 Demonstrate a working knowledge of the principles of sauce cookery. 5.4 Demonstrate a working knowledge of breakfast and short order cookery. 5.5 Demonstrate a working knowledge of vegetables and farinaceous cookery. 5.6 Demonstrate a working knowledge of meat, poultry and fish structure and cookery. 20

LEARNING CONTENT: 5.1 Demonstrate a working knowledge of cookery fundamentals. Define the meaning and purpose of cooking. List and describe major cooking methods and categorize under moist heat, dry heat Describe the three ways of applying heat in cooking. Describe vegetable cuts and their uses: Julienne, brunoise, macédoine, bâton-bâtonnet, jardinire, paysanne, diced onion, sliced onion, onion ring, turned vegetables Describe flavouring vegetables and their uses. Describe the composition of flavouring agents and their uses: Mirepoix, bouquet garni, spice bag, matignon, onion clouté List and define elementary culinary terms. Describe a short order station mise-en-place List and identify major short order items. Describe the production management required for quantity sandwich making. Describe hot and cold sandwiches. 5.2 Demonstrate a working knowledge of the principles of preparing stocks and soups. List and describe various aromatics and their use in the kitchen. Describe the main differences between potherbs and culinary spices. Describe storage procedures. Differentiate 15 of the most common herbs and spices and their uses. List and describe the principles of basic stock cookery. Describe the methods of preparing: fonds brun (estouffade), fonds de volaille, fumet de poisson. Describe the use of vegetable and game stocks. Describe the cooling and storage principles of stocks and discuss various substitutes. Define essence and glaze as applied to stock cookery. List and describe thickening agents, their preparation and uses. roux (white, blonde, brown) butter beurre manié liaison cream starch 21

List and describe soups according to category and appropriate serving techniques. Clear, purée and cream, specialty/international. Describe the storage of soups to maintain quality and avoid bacterial growth. List and describe convenience food or substitutes that relate to stocks. 5.3 Demonstrate a working knowledge of the principles of sauce cookery. Identify classical hot sauces. Describe and/or diagram their structure. Explain the relationship between basic and derivative sauces and describe their uses. Describe the use and purpose of a reduction in sauce making. White (béchamel, velouté) derivatives reduction. Brown (espagnole, demi glace) derivatives reduction. Glace de viande reduction. Glace de poisson. Tomato derivatives. Gravies jus de rôti and jus lié. Explain the nature of an emulsion. Describe how to emulsify butter and egg yolks. Describe the method of preparing sauce: hollandaise, béarnaise. List and describe the method of preparing compound butters and their uses. List and describe classical sauce families. Explain the relationship between basic and derivative sauces and describe their uses: vinaigrette, mayonnaise. List and describe non-derivative sauces and describe their uses. Discuss various sauce convenience products, and reconstitution of sauces. Identify the appropriate storage method for sauces to maintain quality and sanitation. 5.4 Demonstrate a working knowledge of breakfast and short order cookery. Define the role of eggs in the kitchen. State the composition and grade of eggs. Describe 8 methods of cooking eggs. List and identify the major breakfast items. State the portion sizes of all breakfast meats. 22

State the principles for the preparation of hot non-alcoholic beverages. Describe the methods of preparation and temperatures required for coffee, tea and hot chocolate. 5.5 Demonstrate a working knowledge of vegetables and farinaceous cookery. Identify various pasta products. Differentiate between fresh and dry pasta. Describe various pasta dishes, holding and storage in the cooked and uncooked states. Describe various types of rice and grains. State the methods of preparation of rice and grains. Describe various rice and grain dishes. Define the role of the potato and other vegetables in the kitchen. State the origins and various types of potato and applications. Define vegetable and describe the cooking functions under the headings: Colour (pigmentation) Texture Botanical part (leaf, stem, flower, root, pod, legume, fungi) Define garnitures and their role. Describe 10 classical French garnitures. State the purpose of garnishing. 5.6 Demonstrate a working knowledge of meat, poultry and fish structure and cookery. Identify types of meat and suggest cooking methods. Describe meat structure. Describe the slaughter process. Describe aging (dry, cryovac). Identify classifications of meat (beef, veal, pork, lamb, poultry). Identify grades for beef, veal, pork, lamb, poultry. Identify primal cuts (beef, veal, pork, lamb). Identify subprimal cuts and their culinary uses. Describe various cooking methods (roast, roast-stuffed, grill, pan fry, sauté, braised, pie, fricassée, blanquette, stew, pot roast). 23

Identify the kinds and classes of poultry and suggest cooking methods. Describe the handling and storage of fresh and frozen poultry. Explain how to avoid the health hazards associated with poultry. Describe various cooking methods for poultry (roast, sauté, poach, grill, pan fry, fricassée, pies). Describe the preparation of forcemeat and the hazards of cooking a stuffed bird. Describe the role of fish and shellfish in the kitchen. State the basic fish types: round and flat, oily and lean, salt and fresh water. Discuss cuts of fish. Describe the methods of cleaning fish: Differentiate between mollusks and crustaceans, cephalopods, amphibians. Describe the problems relating to hygiene and storage (state methods of judging freshness and quality of fish and shellfish). Describe methods of cooking fish and shellfish. INSTRUCTIONAL & DELIVERY STRATEGIES Theory Classes Lecture Assignments Internet research Computer Assisted Presentations EVALUATION STRUCTURE Theory Test #1 25% Theory Test #2 25% Final Assessment 50% NOTE: PRACTICAL APPLICATION In all practical food labs, 40% of the unit final mark is to evaluate the "Method of work" which includes application of theory. 24

Number: 6 Title: CULINARY TECHNIQUES - BASIC Duration: Total Hours 165 Theory: - Practical 165 Prerequisites: Reportable Subject 5: Food Theory - Basic Co-requisites: - Cross-reference to Learning Outcomes: 4501.04 to 4501.08; 4502.04 to 4502.10; 4503.04 to 4503.12; 4504.04 to 4504.08; 4505.04 to 4505.08; 4506.04 to 4506.08; 4507.04 to 4507.11; 4508.04 to 4508.08; 4509.04- to 4509.08; 4511.04 to 4511.05. GENERAL LEARNING OUTCOME: Upon successful completion of the reportable subject, the apprentice is able to demonstrate basic professional culinary techniques for à la carte and banquet settings (small and large quantity) including contemporary presentation. LEARNING OUTCOMES: Upon successful completion, the apprentice is able to: 6.1 Demonstrate kitchen safety procedures. 6.2 Prepare stock cookery. 6.3 Prepare thickening agents. 6.4 Prepare soups. 6.5 Prepare hot sauces. 6.6 Prepare egg and breakfast cookery. 6.7 Prepare short order cookery. 6.8 Prepare vegetable dishes. 6.9 Prepare farinaceous cookery. 6.10 Prepare salads. 6.11 Prepare poultry and small game birds (duck, quail, duck confit) dishes. 6.12 Prepare pork dishes. 6.13 Prepare veal dishes. 6.14 Prepare beef dishes. 6.15 Prepare lamb dishes. 6.16 Prepare fish dishes. 6.17 Prepare shellfish dishes. 25

LEARNING CONTENT: 6.1 Demonstrate kitchen safety procedures. Identify various kitchen equipment and tools from the perspective of usage, handling, assembling, sharpening, cleaning and storing. Knives Hand tools Cooking utensils Large equipment Mechanical equipment Dress in full cook s uniform including shoes, industry recognized pants, double breasted jacket, necktie, chef s hat, apron, thermometer, clean hand towels, short hair or hairnet Identify emergency and fire procedures (alarm, exits) Demonstrate food storage procedures and packaging Cooling, food rotation, labeling/dating Refrigeration Freezing: cellophane, foil wrap, sealed containers Labelling 6.2 Prepare stock cookery. Prepare vegetable cuts and flavouring agents. Prepare white stock (veal, chicken, fish). Prepare brown stock (veal/beef, chicken). Prepare vegetable stock. 6.3 Prepare thickening agents: Roux: white, blonde, brown Butter Beurre manié Liaison Cream Starch: corn, arrowroot 6.4 Prepare soups: Classical consommé Classical purée Classical cream 26

6.5 Prepare hot sauces: White (béchamel, velouté) derivatives reduction. Brown (espagnole, demi glace) derivatives reduction. Glace de viande reduction sauce. Glace de poisson. Tomato derivatives. Gravies jus de rôti and jus lié. Prepare cold sauces and dressings Mayonnaise derivatives Vinaigrette - derivatives 6.6 Prepare egg and breakfast cookery: Prepare eggs: fry, boil, poach, scrambled, shirred. Prepare egg dishes: Omelette (folded and flat; Spanish, French). Quiche. Poached egg dish. Crepes, french toast, pancakes. Prepare breakfast meat items. Prepare breakfast fish item. 6.7 Prepare short order cookery. Prepare classical hot sandwiches served in a contemporary presentation. 6.8 Prepare vegetable dishes Select vegetable (leaf, steam, flower, root, pod, legume, bulb, fungi). Prepare vegetable cuts. Prepare vegetable dishes utilizing cooking methods: Simmer, boil, steam, stir fry, fry, sauté, braise, roast, grill. 6.9 Prepare farinaceous cookery: Prepare fresh pasta dishes: baked, noodle, stuffed, spaetzle, gnocchi. Prepare rice dishes: boiled, pilaf, risotto. Prepare potato dishes: Duchesse derivatives Baked derivatives Mashed - derivatives Château Sauté French fried Noisette Rösti Roasted 27

6.10 Prepare salads: Simple: lettuce, vegetable, legume. Compound: fruit. 6.11 Prepare poultry and small game birds (duck, quail, duck confit) dishes: prepare / butcher for: Whole roast. Spatchcock / crapaudine. Sauté. Suprêmes. Émincé. utilizing appropriate cooking methods: roast, sauté, poach, grill, pan fry, fricassée, pies 6.12 Prepare pork dishes: prepare / butcher for: roast loin and leg spare ribs forcemeat utilizing appropriate cooking methods: roast (stuffed), grill, pan fry, sauté, braised, pork pie, fricassée 6.13 Prepare veal dishes: prepare / butcher for: escalope paupiette utilizing appropriate cooking methods: fricassée, Blanquette, pan fry, roast, braised, grill, sauté 6.14 Prepare beef dishes: prepare / butcher for: ground stewing émincé pot roast roast (prime rib) paupiette utilizing appropriate cooking methods: roast, pot roast, stew, braised, grill/broil, pan fry, sauté 28

6.15 Prepare lamb dishes: prepare / butcher for: leg shoulder-stuffed shank stewing utilizing appropriate cooking methods: roast, sauté, pan fry, stew, braised, grill/broil 6.16 Prepare fish dishes: prepare / butcher for: whole darne fillet goujon crumbed and battered utilizing appropriate cooking methods: poach (court bouillon), steaming, pan fry, deep fat fry, grill/broil, bake, en papillote. 6.17 Prepare shellfish dishes: prepare / butcher for: shrimp oyster mussels scallops clams utilizing appropriate cooking methods: steam, poach, pan fry, deep fry, grill/broil, en papillote 29

INSTRUCTIONAL & DELIVERY STRATEGIES Kitchen Lab Demonstration Lecture Practical Assignment EVALUATION STRUCTURE Professionalism & Appearance 15% - Uniform - Grooming - Deportment Sanitation & Safety 25% - Personal - Environmental (work environment) - Product Management - Safe Handling, Operation, Cleaning & Sanitizing of Tools & Equipment - Organization of work area Method of Work 40% - Application of Theory - Application of Culinary Methods & Techniques Quality of Finished Product 20% - Appearance - Taste - Texture 30

Number: 7 Title: BAKE THEORY - BASIC Duration: Total Hours 15 Theory 15 Practical - Prerequisites: Reportable Subject 1: Sanitation, Safety and Equipment Co-requisites: - Cross-reference to Learning Outcomes: 4510 GENERAL LEARNING OUTCOME: Upon successful completion of the reportable subject, the apprentice is able to demonstrate a working knowledge of basic professional baking fundamentals. LEARNING OUTCOMES: Upon successful completion, the apprentice is able to: 7.1 Demonstrate a working knowledge of flour production and application. 7.2 Demonstrate a working knowledge of types of fat. 7.3 Demonstrate a working knowledge of sugar commodities. 7.4 Demonstrate a working knowledge of the use of eggs in baking. 7.5 Demonstrate a working knowledge of the uses of dairy products in baking. 7.6 Demonstrate a working knowledge of salt in baking. 7.7 Demonstrate a working knowledge of leavening agents. 7.8 Demonstrate a working knowledge of chocolate and flavourings. 31

LEARNING CONTENT: 7.1 Demonstrate a working knowledge of flour production and application. Identify the botanical classification of wheat and rye. List the plants used in production of flours. Identify the classes and varieties of wheat and rye. Provide background information on flours Identify the parts of the wheat berry. Describe: bran, germ, endosperm. Describe the relationship of these parts. Define flour specifications and compositions. State the constituents of wheat flour: moisture, starch, protein, fat, minerals, enzymes, fibres, ash. Describe proper storage conditions for flour(s). List temperature, relative humidity (perishable ingredient): Temperature of flour Effect on performance Moisture of flour Effect on performance period for flours 7.2 Demonstrate a working knowledge of types of fat. List and identify the different types of fats: All purpose shortening, high ratio (emulsified), margarine, lard, butter, oil, blended, animal shortening, vegetable shortening. State the basic components of each fat. State the basic chemical and physical reactions of each fat. State the function of fat in baking. 7.3 Demonstrate a working knowledge of sugar commodities. List and identify different raw sugars. State their places of origin. List and identify the different types of refined sugar. Describe the different types and grades of refined sugar. State the use of each List the uses of honey, syrup, molasses and glucose. State the types of each. State the uses of each. State the function of sugar or sweetening agents in baking. 32

7.4 Demonstrate a working knowledge of the use of eggs in baking. List the uses of eggs Identify the different forms of eggs: fresh, whole, dried, frozen (whole, separated), liquid. State the recipe use of each. List and describe the grades of eggs by current standards. Describe the handling and storage of eggs. Describe the safe, sanitary handling of eggs. State the correct temperature and optimum conditions for storage of eggs. 7.5 Demonstrate a working knowledge of the uses of dairy products in baking. List the uses of cream. Identify the different kinds of cream: 35%-40%, 18%, 10%. State the physical properties of each. List the uses of milk. Identify the different kinds of milk: homogenized, fortified, skimmed, buttermilk. State the recipe use of each. State the physical properties of each. Recognize the different forms of milk: evaporated, condensed, dried. List the uses of cream and milk products. Identify cream and milk by-products: skimmed milk power, whey powder, baker s cheese. State the recipe use of each. 7.6 Demonstrate a working knowledge of salt in baking. State the uses of sodium chloride (common salt). State the sources of sodium chloride: mine (mineral), sea. Identify different compositions of both processed and purified salt. State the function of salt in baking. 7.7 Demonstrate a working knowledge of leavening agents. State the uses of leavening agents in baking: baking power, baking soda, ammonium compound. State the original source of each. State the usage of each in baking. State the effect of using each. State the storage of chemical leaveners. State the use of air as a leavening agent Define creaming/foaming 33

State the use of steam as a leavening agent Define lamination puff pastry. Define steam popovers, choux pastry. Describe yeast State the micro-organism group to which yeast belongs. State the basic fundamentals of growing yeast: living organisms, reproduction, budding, nutrients, environment. Describe the different types of cultured and wild yeast (including manufactured types). State the theory and use of fermentation. Define fermentation. Describe the process of chemical and physical change. State the effects of temperature of fermentation: heat, extreme cold. State the recommended shelf-life for each product. Describe the use of fermentation in bread making. State the effects and changes of flavour and taste. 7.8 Demonstrate a working knowledge of chocolate and flavourings. Explain how chocolate is produced. Explain the functions of chocolate products. Identify the basic production of chocolate coatings and chocolate products. Explain the different tempering methods of couverture. Describe storage requirements. Identify natural, imitation and artificial flavours. Explain the method of obtaining essential oils and emulsions. INSTRUCTIONAL & DELIVERY STRATEGIES Theory Classes Lecture Assignments Internet research Computer Assisted Presentations EVALUATION STRUCTURE Theory Test #1 25% Theory Test #2 25% Final Assessment 50% NOTE: PRACTICAL APPLICATION In all practical bake labs, 40% of the unit final mark is to evaluate the "Method of work" which includes application of theory. 34

Number: 8 Title: TECHNIQUES OF BAKING - BASIC Duration: Total Hours 45 Theory - Practical 45 Prerequisites: Reportable Subject 7: Bake Theory Basic. Co-requisites: - Cross-reference to Learning Outcomes: 4510 GENERAL LEARNING OUTCOME: Upon successful completion of the reportable subject, the apprentice is able to demonstrate basic professional baking techniques for à la carte and banquet settings (small and large quantity). LEARNING OUTCOMES: Upon successful completion, the apprentice is able to: 8.1 Prepare yeast products 8.2 Prepare quick breads 8.3 Prepare pies, tarts, and flans 8.4 Demonstrate a working knowledge of piping dough using proper tools, pressure to obtain uniformity of shapes. 8.5 Prepare sponge-based pastries. 8.6 Prepare custard filling and creams 8.7 Prepare choux paste products. 8.8 Prepare puff pastry products. LEARNING CONTENT: 8.1 Prepare yeast products. Straight dough method. Sponge dough method. Roll-in method. 8.2 Prepare quick breads Muffin method, biscuit method, creaming method. 35

8.3 Prepare pies, tarts, and flans. Prepare a basic pie dough. Demonstrate the correct consistency of a pie dough. Prepare dough for later use. Roll dough to rectangular, square and triangular shapes. Line baking sheets, flan rings. Roll dough to even thickness without sticking. Use lattice design cutter. Prepare and/cook fillings to correct texture/thickness. Assemble pies/tarts/flans. Bake. Present using contemporary techniques (platters and plates). 8.4 Demonstrate a working knowledge of piping doughs using proper tools, pressure to obtain uniformity of shapes. Prepare a suitable cookie dough for piping with plain and star tubes. Pipe single and double rosettes. Pipe shells, hearts, crescents using required tubes. Pipe lady fingers, spirals and straight lines. 8.5 Prepare sponge-based pastries. lady fingers, swiss roll, gėnoise. 8.6 Prepare custard filling and creams. Pastry cream, bavarian creams. Present cream desserts using contemporary concepts. 8.7 Prepare choux paste products. Describe the uses of choux paste, its characteristic properties, possibilities and limitations. Prepare choux paste. Recognize consistency, adjust if necessary. Make dough for immediate use or freezing. Glaze, fill and assemble choux paste products for pastry presentation, platter presentation and plated presentation. 8.8 Prepare puff pastry products. Balance and adjust recipe for different needs Prepare basic dough by hand and/or machine Apply various roll-in methods 36

INSTRUCTIONAL & DELIVERY STRATEGIES Baking & Pastry Lab Demonstration Lecture Practical Assignment EVALUATION STRUCTURE Professionalism & Appearance 15% - Uniform - Grooming - Deportment Sanitation & Safety 25% - Personal - Environmental (work environment) - Product Management - Safe Handling, Operation, Cleaning & Sanitizing of Tools & Equipment - Organization of work area Method of Work 40% - Application of Theory - Application of Culinary Methods & Techniques Quality of Finished Product 20% - Appearance - Taste - Texture 37

Number: 9 Title: BUSINESS DEVELOPMENT - ADVANCED Duration: Total Hours 15 Theory 15 Practical - Prerequisites: Reportable Subject 3: Business Development Basic. Co-requisites: - Cross-reference to Learning Outcomes: 4500 to 4511 inclusive GENERAL LEARNING OUTCOME: Upon successful completion of the reportable subject, the apprentice is able to demonstrate advanced business skills utilized in the hospitality industry. LEARNING OUTCOMES: Upon successful completion, the apprentice is able to: 9.1 Prepare a presentation using presentation software with focus on the culinary industry. 9.2 Develop a personal portfolio. 9.3 Prepare and present an oral presentation (culinary focus). LEARNING CONTENT: 9.1 Prepare a presentation using presentation software with focus on the culinary industry. Create, edit and print a presentation. Use drawing tools, clip art. Use templates. Create and present a slide show. 9.2 Develop a personal portfolio. List and describe achievements (work, recreation and education). Describe career goals and aspirations. 9.3 Prepare and present an oral presentation (culinary focus). Identify and select a culinary philosophy. Develop a menu. Present the menu with focus on selling the menu. 38

INSTRUCTIONAL & DELIVERY STRATEGIES Computer Lab Lecture Computer Assisted Presentations Assignments EVALUATION STRUCTURE Application Exercise #1. Outcome 9.1 30% Application Exercise #2 Outcome 9.2 30% Application Exercise #3 Outcome 9.3 40% 39

Number: 10 Title: KITCHEN MANAGEMENT - ADVANCED Duration: Total Hours 75 Theory 75 Practical - Prerequisites: Reportable Subject 4: Kitchen Management Basic. Co-requisites: - Cross-reference to Learning Outcomes: 4501.01; 4502.01; 4503.01; 4504.01; 4505.01; 4506.01; 4507.01; 4508.01; 4509.01; 4511.01. GENERAL LEARNING OUTCOME: Upon successful completion of the reportable subject, the apprentice is able to demonstrate an understanding of advanced kitchen management concepts, principles and practices. LEARNING OUTCOMES: Upon successful completion, the apprentice is able to: 10.1 Demonstrate a working knowledge of business calculations. 10.2 Demonstrate a working knowledge of cost/sales calculations. 10.3 Demonstrate a working knowledge of break-even analysis 10.4 Perform calculations involving Inventory control. 10.5 Perform a yield test analysis. 10.6 Describe the objectives of a food and beverage control system 10.7 Explain the principles of food and beverage cost control 10.8 Identify strategies of cost management. 10.9 Describe basic management principles, processes, styles and their impacts. 10.10 Apply principles of labour cost control. 40

LEARNING CONTENT: 10.1 Demonstrate a working knowledge of business calculations. Perform business math functions. Calculate interest and rates of interest (simple). 10.2 Demonstrate a working knowledge of cost/sales calculations. Perform calculations relating to cost and sales. Calculate cost % on sales. Calculate food, beverage and total cost. Calculate food, beverage and total sales. Calculate food, beverage and total cost %. 10.3 Demonstrate a working knowledge of break-even analysis. Find the break-even point. Interpret a graph. Calculate fixed and variable cost. Find the variable rate. Find the required sales to earn a specific profit. 10.4 Perform calculations involving Inventory control. Calculate the cost of goods sold. Calculate gross profit. Calculate net profit (loss). Calculate gross % and net profit % on sales. 10.5 Perform a yield test analysis. Calculate original cost. Calculate value of trimmings. Calculate trimming % on original weight. Calculate weight and cost of the oven ready roast. Calculate yield %. Calculate cost per lb. (kg) of oven ready roast. Calculate cost per portion of oven ready roast. 10.6 Describe the objectives of a food and beverage control system. Examine the philosophy and application of control. 10.7 Explain the principles of food and beverage cost control. Define standard costs and calculate and explain the various ways of expressing sales. Interpret a profit and loss statement. Explain the use of standard yield and price factors: calculate recipe pre-costs. Formulate a standard recipe. Calculate daily and monthly food and beverage costs. 41

10.8 Identify strategies of cost management. Apply principles of revenue control (e.g. through pricing). State principles of purchasing, receiving and storage control. Identify purchase specifications. Establish inventory procedures. Determine methods for purchasing of capital equipment, services, food and beverage. State legal and ethical aspects of purchasing. 10.9 Describe basic management principles, processes, styles and their impacts. Describe basic management principles. Team Leadership Performance assessment Discuss the challenge of labour management in the hospitality industry in the context of achieving acceptable productivity, while maintaining labour costs and meeting legal requirements. Prepare job descriptions based upon the classical kitchen brigade. 10.10 Apply principles of labour cost control. Explain job analysis, task procedures and forecasting. Discuss staff scheduling and the analysis of actual labour cost from forecasts and schedules. Explain causes of variances. INSTRUCTIONAL & DELIVERY STRATEGIES Theory Classes Lecture Computer Assisted Presentations Assignments EVALUATION STRUCTURE Theory Test #1 25% Assignment 40% Final Assessment 35% 42

Number: 11 Title: FOOD THEORY - ADVANCED Duration: Total Hours 39 Theory 39 Practical - Prerequisites: Reportable Subject 6: Culinary Techniques Basic. Co-requisites: - Cross-reference to Learning Outcomes: 4501.02 03; 4502.02-03; 4503.02-03; 4504.02-03; 4505.02-03; 4506.02-03; 4507.02-03; 4508.02-03; 4509.02-03; 4511.02-03. GENERAL LEARNING OUTCOME: Upon successful completion of the reportable subject, the apprentice is able to demonstrate a working knowledge of advanced food theory in preparation of the practical application of culinary techniques. LEARNING OUTCOMES: Upon successful completion, the apprentice is able to: 11.1 Demonstrate a working knowledge of advanced sauces 11.2 Demonstrate a working knowledge of wines, spirits, beers and cheese in cooking 11.3 Demonstrate a working knowledge of garde manger applications and principles. LEARNING CONTENT: 11.1 Demonstrate a working knowledge of advanced sauces Describe various advanced cooking techniques using classical garnitures and advanced sauce derivatives as points of departure to explore fish, meats, poultry and vegetables as media of advanced preparation. Describe various contemporary dishes using sauce and garnish applications. 43