Culinary & Food Service   

This course focuses on the communication skills required by the food service worker. General principles of human communication such as verbal interaction and listening are explored. Students will learn effective communication skills with patients, residents, co-workers and supervisors. Students will also have the opportunity to develop writing skills and presentation skills with a major emphasis on documenting and charting food intake measuring techniques, communication of therapeutic diets and nutrition support required for treatment. No textbook required.

This course focuses on the food service worker's role in health care food service with an emphasis on requirements under the Long-Term Care Homes Act. Various food production, delivery and service systems will be introduced and departmental operations such as purchasing, receiving, storage and inventory will be discussed. Quality management and costs controls will also be addressed. No textbook required.

This course focuses on the cooking principles and methods for preparing food in large quantities. Students will be introduced to control systems used in quantity food production including menu planning, standardized recipes, portion control, forecasting, scheduling and service. Various food types will be examined including sandwiches, salads, desserts, beverages, soups, meat, poultry, fish, eggs, milk, and cheese.  Texture modified and special menu items will also be explored.  This course emphasizes the importance of quality improvement and customer satisfaction in quantity food production. No Textbook Required.

This course focuses on the communication skills required by the food service worker. General principles of human communication such as verbal interaction and listening are explored. Students will learn effective communication skills with patients, residents, co-workers and supervisors. Students will also have the opportunity to develop writing skills and presentation skills with a major emphasis on documenting and charting food intake measuring techniques, communication of therapeutic diets and nutrition support required for treatment. No textbook required.

This course focuses on the communication skills required by the food service worker. General principles of human communication such as verbal interaction and listening are explored. Students will learn effective communication skills with patients, residents, co-workers and supervisors. Students will also have the opportunity to develop writing skills and presentation skills with a major emphasis on documenting and charting food intake measuring techniques, communication of therapeutic diets and nutrition support required for treatment. No textbook required.

This course focuses on the food service worker's role in health care food service with an emphasis on requirements under the Long-Term Care Homes Act. Various food production, delivery and service systems will be introduced and departmental operations such as purchasing, receiving, storage and inventory will be discussed. Quality management and costs controls will also be addressed. No textbook required.

This course focuses on the food service worker's role in health care food service with an emphasis on requirements under the Long-Term Care Homes Act. Various food production, delivery and service systems will be introduced and departmental operations such as purchasing, receiving, storage and inventory will be discussed. Quality management and costs controls will also be addressed. No textbook required.

This course focuses on the cooking principles and methods for preparing food in large quantities. Students will be introduced to control systems used in quantity food production including menu planning, standardized recipes, portion control, forecasting, scheduling and service. Various food types will be examined including sandwiches, salads, desserts, beverages, soups, meat, poultry, fish, eggs, milk, and cheese.  Texture modified and special menu items will also be explored.  This course emphasizes the importance of quality improvement and customer satisfaction in quantity food production. No Textbook Required.

This course focuses on the cooking principles and methods for preparing food in large quantities. Students will be introduced to control systems used in quantity food production including menu planning, standardized recipes, portion control, forecasting, scheduling and service. Various food types will be examined including sandwiches, salads, desserts, beverages, soups, meat, poultry, fish, eggs, milk, and cheese.  Texture modified and special menu items will also be explored.  This course emphasizes the importance of quality improvement and customer satisfaction in quantity food production. No Textbook Required.

This course will encourage you to explore how the interest in, and practice of, sustainable farming is growing. You will see that although the mainstream agricultural model is widely recognized as unsustainable there is a wide divergence of views on how to create a more sustainable system. You will begin by exploring the ecological, economic, and social-justice principles of sustainable framing. Following this, you will critically examine different approaches that are being touted as forms of sustainable agriculture including organic farming, food-justice certification, and the use of genetically engineered crops. You will conclude with a review of tools and strategies that non-profit organizations, governments and businesses can draw on to enhance agricultural sustainability. You will note that this is not a training course for farmers, but a course for those who want an overview of sustainable agriculture and how it is practiced across the country. You will have many opportunities to direct the course of your own learning. You are encouraged to choose readings and assignments to reflect your own interests and knowledge/skill areas you would like to develop. Prerequisites: Field to Fork: Introduction to Local and Global Food Systems. Textbook Required. 

Study the exciting urban agriculture projects and policies that are currently transforming the landscape, building community, and creating food security in Canadian cities. From community, schoolyard and roof top gardens, to urban CSA (community supported agriculture) farms and greenhouses, consider success stories and challenges for the development of urban food production. Take a close look at the relationship between municipal law and policy and urban agriculture in cities of interest to you. Textbook Required.