Cook II [Apprenticeship]


Cook II-2022/2023

Level 1
Take all of the following Mandatory Courses:
FDMG-1113Food Preparation 14
Students will be instructed on all the fundamental cooking methods, terms and basic presentation of foods. It is an opportunity to learn the basic cuts and preparation techniques in a proper and professional manner. Student will have ample opportunities to practice knife handling and familiarize themselves with basic kitchen equipment.
FDMG-1104Basic Culinary Knowledge3
This course will introduce students to the fundamental concepts, practices and terminology related to today's commercial food service industry. Students will build a repertoire of culinary theoretical knowledge which will compliment and expand on their practical studies. Students will also study a wide variety of topics including kitchen organization, cooking methods, heat transfer, stocks and sauces and explore, identify and classify the many commodities used in today's commercial kitchens.
BAKE-1021Bake Practical 14
This course will provide the student with an understanding of all practical basic preparation methods and general terminology related to the pastry department. The student will prepare basic muffins, pastry and pies, cookie dough, genoise, custards, cheese cake, pudding, meringue and yeast bread.
BAKE-1002Bake Theory1
In this course students will study basic ingredient and techniques required to build a solid foundation in the culinary and baking industry. Emphasis will be placed on the importance of the recipe, weights and measurements, kitchen terminology and production methods for baked goods.

Level 2
Take all of the following Mandatory Courses:
FDMG-3043Food Preparation 22
This course takes the fundamentals learned from FDMG 1113 and enables the student to demonstrate and apply intermediate level culinary skills to cooking complete meals. There will be an increased focus on cooking a wide variety of proteins, sauces, alternative starches and working with ingredients suitable for special diets. Upon conclusion of this course, students will be proficient in the skills required to enter into their externship/apprenticeship placement.
FDMG-1141Meat Theory3
In this course, students will be instructed on the theory of a wide variety of meat products including Beef, Veal, Lamb, Pork, Variety meats, Poultry, Game Birds, Fish and Seafood. There will be an emphasis on Primals of the various animals, quality points in meats and the ability to match cuts and grades of products to suit cooking methods. Proper storage and aging requirements will also be covered.
BUSI-1176Culinary Business Practices3
This course will define the necessary tools and skills required to perform basic business functions. Students will use software applications to process documents, spreadsheets and create presentations.
This course will introduce the basics of healthy eating based on Canada's Food Guide. Topics include nutrition recommendations for Canada's, macronutrients, micronutrients, and nutrition facts panels. Students will put theory into practice through a variety of self assessment activities, internet endeavours and interactive discussions that highlight the value of both healthy and pleasurable dining.
FDMG-3044Garde Manger2
This is a second level food preparation course that will teach the student all aspects of working within the cold kitchen. There will be a focus on cold food presentation and garnishing techniques. This course will enable the student to work hands-on in the raw preparation of meats, seafoods and vegetables. Presentations of cold buffet is another important element of this course. The student will have an opportunity to create simple buffets and gain an understanding and appreciation of this form of food service.

Level 3
Take all the following Mandatory Courses:
FDMG-3046Artisanal Cuisine2
In this course students will acquire an appreciation in the use of local and sustainable products and explore a variety of techniques in gardening, fermenting, preserving, butchering, curing, and bread baking.
FDMG-5019Culinary Knowledge-Adv3
This course will review the basic sauce preparations taught in basic level and extend the students' knowledge of classical derivatives and contemporary sauce making. Look at classical garnishes and adapt them to the modern presentation styles. Look at various gourmet ingredients and their production methods; traditional balsamic, olive oil, caviar, oysters and foie gras. The course also covers different teas & coffee; where they are grown, how they are harvested & graded. As well as the correct procedure to prepare and serve tea and coffee correctly. The production of cheese, along with the correct presentation and serving of cheese.
BAKE-3009Bake Practical 22
Student will continue to develop their practical baking skills build on techniques acquired in the first semester. This course will allow students to progress in various types of cakes, tarts, buttercreams, hot desserts, mousses, custards, cheesecakes and basic dessert and cake decorating.
FDMG-1064Purchasing & Menu Planning2
This course will introduce students to basic menu planning and purchasing. Through the course students will explore the history and purpose of the menu, different menu styles, how to develop dishes for a menu, and the truth in menu writing. Students will work collaboratively to develop a variety of food service menus, which will include understanding and using seasonal, organic foods. Students will be also be introduced to basic purchasing terms and basic ordering and receiving procedures. Basic recipe costing using current industry invoices will also be explored.

Level 4
Take all of the following Mandatory Courses:
FDMG-3045Contemporary Cuisine4
In this course, the student will be preparing a wide variety of food items with a focus on the ever changing trends in the culinary field. Throughout this course there will also be an emphasis on further developing knife handling and butchering skills. In addition the student will explore both the style of cuisine and philosophy behind today's chefs as well menu composition and plating styles.
BAKE-5012Bake Practical-Adv4
In this course the student will learn the more intricate aspects of baking and the patisserie, which will include cake decorating, petit fours, chocolate truffles, chocolate works, gateaux and individual desserts.
DEVL-3006Culinary Business Management3
This course will define the necessary tools and skills required to implement a successful career strategy and plan, from self-evaluation to continued professional development. A variety of HR management practices and leadership styles will be explored.
FDMG-5003Food Facility Design2
This course provides a study of various kitchen and bakery equipment and the maintenance requirements of each to operate effectively. The student will also develop an appreciation for kitchen layout and design. This course also synthesizes on the process of building a functional, sustainable kitchen or bakery by employing health, safety, and fire codes.

Program Residency
Students Must Complete a Minimum of 12 credits in this
program at Fanshawe College to meet the Program Residency
requirement and graduate from this program