Culinary Arts Management

This course is designed to develop the skills and techniques required to produce a variety of bakery products. Focus is placed on using appropriate baking tools, equipment, and ingredients to produce breads, doughs, pies, and cakes.

Prerequisites:

• HSHA1019A
• SECU1322B

This course is designed to build upon existing knowledge and skills used to create a variety of pastries and desserts. Focus is placed on techniques and methods required to prepare, plate and garnish pastries and desserts.  

Prerequisites:

• BPBP1025A

This course is designed to review math concepts used in the culinary profession as well as introduce fundamental principles of culinary controls. Focus is placed on standardized recipes, converting recipes, food budgets and costs, menu pricing, purchasing, and inventory control.

This course is designed to introduce culinary skills, techniques, and terminology. Focus is placed on developing knife skills and preparing stocks, soups, vegetables, and poultry.  Additionally, learners demonstrate Mise en Place and food safety procedures.

Prerequisites:

• HSHA1019A
• SECU1322B

This course is designed to cover the foundational principles and techniques of preparing food and executing catering events. Focus is placed on kitchen management techniques, culinary skills, menu preparation, and buffet and platter design.

Prerequisites:

• HSHA1019A
• SECU1322B
• CUIS1244A

This course is designed to develop the basic skills and knowledge necessary to prepare and present cold dishes, including salads and appropriate dressings, cheeses, and hors d'oeuvres.  Additional emphasis is placed on the artistic side with appropriate garnishing and plating techniques.

Prerequisites:

• CUIS1244A
• HSHA1019A
• SECU1322B

This course is designed to build on the skills developed in Culinary I. Focus is placed on leading sauces and reductions, butchery, and the application of cooking methods for pork, beef, lamb, and other meats.

Prerequisites:

• CUIS1244A
• CUIS1245A

This course is designed to develop fundamental principles and practices for effective restaurant operations. Focus will be placed on producing menu items, working as a member of a kitchen brigade, food and beverage service, and the delivery of quality customer service.

Prerequisites:

• CUIS1244A
• CUIS1245A

This course is designed to further develop knowledge to control food and production costs for food service operations. Focus is placed on inventory control procedures, the role of standardized recipes in controlling portion sizes, quality, and yield as well as menu development, costing and pricing.

Prerequisites:

• CUIS1243A

This course is designed to build on the skills developed in Culinary I and II. Focus is placed on fish, seafood, pasta, grains, and other starches. Further emphasis is placed on current issues and trends in the food industry, including sustainability and ethical considerations.

Prerequisites:

• CUIS1247A

This elective course is designed to review theory in preparation for the Cook: Level I examination in accordance with New Brunswick Apprenticeship Occupation and Certification (NBAOC).

Prerequisites:

• BPBP1026A
• CUIS1249A
• CUIS1248A

This course is designed to explore the diverse culinary traditions and practices of various cultures, including Indigenous peoples in Canada. Focus will be placed on how history, culture, climate, and geography influence culinary foundations and trends as well as the unique ingredients, cooking techniques, and flavor profiles of different cultures.

Prerequisites:

• CUIS1250A

This course is designed to explore the intersection of food and nature. Focus is placed on exploring culinary aspects of oceans, rivers, fields, and forests through identification of local ingredients, harvesting practices, and preparation techniques.

Prerequisites:

• CUIS1250A

This course is designed to enable students to apply advanced preparation techniques for a variety of meats, galantines, terrines, pâtés, fish, seafood, and poultry with emphasis placed upon artistry in food and buffet planning, setup techniques, and evaluation of the finished product. Modeling chocolate and confectionery (edible) and food display items, including carvings, are explored.

Prerequisites:

• CUIS1246A

This course is designed to develop advanced cooking techniques for diverse cuisines. Building on skills developed in Cooking and Catering, this course will focus on culinary planning, presentation, and management skills.

Prerequisites:

• CUIS1245A
• CUIS1250A

This course is designed to provide the skills and techniques for cooking food "à la Minute " or “to order”. Focus is placed on preparing and cooking dishes efficiently while maintaining high quality standards. Additional focus is placed on the application of advanced culinary techniques to create innovative and inspired dishes.

Prerequisites:

• CUIS1254A
• CUIS1255A

The course is designed to explore menu design and engineering to increase operational efficiency and profitability.  Automated food and beverage control systems are also examined. 

Prerequisites:

• CUIS1249A

This course is designed to develop an in-depth understanding of gastronomic cuisine from sourcing ingredients to the final presentation of dishes. Focus will be placed on integrating various techniques to create an exclusive culinary experience.

Prerequisites:

• CUIS1256A

This course is designed to review theory in preparation for the Cook: Level II and III examinations in accordance with New Brunswick Apprenticeship Occupation and Certification (NBAOC).

Prerequisites:

• CUIS1256A

This course is designed to create a business plan for a hospitality business. Focus is placed on business conceptualization, market research, and development of key elements of a business plan, including financial, marketing, and operational plans. The business plans developed in this course are executed in Business Ventures: Operations.

This course is designed to execute the business plan created in Business Ventures: Planning. Focus is placed on arranging logistics, implementing marketing plans, executing business operations, and preparing financial records.

Prerequisites:

• ENTR1099A

This course is designed to develop food and beverage knowledge to create pairings that deliver an exceptional experience for the customer. Focus is placed on the influence of wines, spirits, and beers on menus, food preparation, and service.

This course is designed to introduce human resource management and leadership principles. Emphasis is placed on supervisory skill development, strategies for motivating employees, professional development plans, and examining the concepts of diversity, equity, and inclusion.

The course is designed to develop knowledge of health and safety in a variety of hospitality and food and beverage environments. Focus is placed on meeting national standards for workplace safety, food safety, stewarding techniques, personal hygiene, and safe use of equipment. Learners will receive external certifications in food safety and responsible beverage service.

This course is designed to develop the knowledge needed to meet the nutritional needs of consumers and design appropriate menu plans to meet those needs. Focus is placed on the fundamental principles of nutrition, dietary guidelines, and recommended daily dietary allowances. Additional emphasis is placed on evaluating food labels and ingredients, the relationship between nutrition and various food service operations, and how menu design can address consumer nutritional requirements and requests.

This course provides an introduction to the meaning of community service.  Students learn how community service can enhance a student’s educational experience, personal growth, employability, and civic responsibility. Students participate in one day of volunteering to enhance their understanding of civic responsibility and to help the New Brunswick Community College realize its vision of transforming lives and communities.

This course is designed to develop essential communication, professional etiquette, employment search, as well as interpersonal and customer service skills.  Learners will examine how to apply these skills and how these skills can contribute to their careers as well as hospitality organizations’ success.

A safe and healthy workplace is the responsibility of the employer and the employee. This course introduces students to the importance of working safely and addresses how employers and employees can control the hazards and risks associated with the workplace. Students will also learn about the roles and responsibilities of key stakeholders including WorkSafeNB, the employer and the employee in ensuring workplaces are safe.