You will learn sanitary food handling techniques that reduce the risk of food poisoning. You will develop management skills and tools to foster a culture of food safety. A Food Safe certificate will be given to the students once this portion is completed.
You will gain an understanding of the procedures related to safety in a professional kitchen. This will include the handling of workplace hazardous materials You will learn how to prepare foods for others while avoiding injury to yourself and your colleagues.
You will learn the basic principles of menu planning and standardising recipes as a tool for maintaining quality, controlling production, and simplifying purchasing. You will also plan various types of menus.
You will be introduced to the principles of human nutrition. You will learn about various disease states and required specialized diets and apply menu modification techniques.
You will be introduced to the principles and procedures of preparing various yeast doughs, pastries, quick breads, pies and pie fillings. You will prepare quick breads, pie fillings, baked and unbaked pies, and assorted cakes and cookies, as well as a variety of bakery products.
You will prepare hot and cold sandwiches, fruits, salads and salad dressings.
You will prepare breakfast products. This includes cooking eggs, using a variety of methods, preparing omelets, frittatas, pancakes, waffles and French toast, and cooking breakfast meats and potatoes.
You will learn cooking and serving techniques for meat, poultry, and fish. You will use a variety of cooking techniques to prepare meals using these meats. You will learn cooking techniques for potatoes, vegetables, starches, and pasta. You will use a variety of cooking techniques to prepare meals using these ingredients.
You will prepare foods in quantity. You will perform in a safe manner and comply with sanitation requirements. You will be required to adhere to portion and quality controls for all types of food preparation. You will learn volume cooking and service techniques for soups and sauces creating a variety of each.
You will learn how to adapt menus to incorporate Indigenous, regional and cultural food practises.
Each student will be able to take home a variety of jars of preserves that you have made.
You will learn gardening techniques from planting a garden to harvesting and preserving the produce. Much of this training with be teaching canning techniques of garden produce and fruits. This may also include canning meat for preservation and how to serve the prepared meat for future meals. You will learn how to make different types of sausage and preparing beef jerky.