学历文凭
Bachelor Degree
专业院系
餐饮管理
开学时间
课程时长
课程学费
国际学生入学条件
Applicants who lack the specific English admission requirements may still gain admission to the program with the understanding that they will complete ENGL 66 Essential English with a minimum of 67% in the first year of their program. This course must be completed to be able to advance beyond 30 program credits.
IDP—雅思考试联合主办方
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雅思考试总分
6.5
了解更多
- 雅思总分:6.5
- 托福网考总分:60
- 托福笔试总分:160
- 其他语言考试:NA
课程简介
Chefs, food and beverage managers and restaurant owners today need business, leadership and human resource skills in addition to a strong culinary foundation.<br>This program provides both the fundamental culinary and management skills for students with no previous culinary backgrounds looking to manage, own or operate a food and beverage business in the future.<br>Program Outcomes<br>Upon successful completion of this program, learners will be able to:<br><br>explain terms, concepts, and theories relevant to the Canadian culinary and hospitality industries.<br>demonstrate developing critical and creative thinking skills.<br>apply emerging problem solving skills.<br>communicate effectively and efficiently in various formats to a variety of stakeholders, consistent with industry expectations.<br>outline professional and ethical standards within their field.<br>conduct themselves in a professional and ethical manner in academic and work-related environments.<br>apply basic accounting principles as required.<br>apply the basic principles of organizational behaviour, management theories, and human resource management.<br>competently use standard industry technology in communication and record keeping/data collection.<br>explain the function of all standard kitchen equipment.<br>demonstrate a working knowledge of restaurant operations and their value to the economy.<br>demonstrate proficiency in menu development.<br>apply industry specific government health, safety, and environmental standards and regulations.<br>AND<br><br>Professional Cook Training Level 1<br><br>Upon successful completion of this program, learners will be able to:<br><br>describe essential elements of trade knowledge.<br>describe all relevant industry safety standards, practices, and procedures.<br>describe all relevant industry sanitary standards.<br>demonstrate a variety of basic production procedures.<br>describe ordering and inventory practices.<br>describe general concepts surrounding ingredients and nutrition.<br>prepare stocks, soups, sauces, and thickening and binding agents.<br>prepare and process vegetables and fruit in a variety of ways.<br>prepare and process a variety of starches.<br>cut, process, and cook meat, poultry, and seafood.<br>prepare a variety of garde manger items.<br>prepare a variety of eggs dishes and breakfast items.<br>describe the principles of baking.<br>prepare a variety of baked goods and desserts.<br>prepare and serve coffee, tea, and non-alcoholic beverages.<br>Professional Cook Training Level 2<br><br>Upon successful completion of this program, learners will be able to:<br><br>describe essential elements of trade knowledge.<br>describe ordering and inventory practices.<br>describe general concepts surrounding ingredients and nutrition.<br>describe relevant human resource concepts.<br>describe and perform cost management functions.<br>describe front of house operations.<br>prepare soups and sauces.<br>prepare and process vegetables and fruit in a variety of ways.<br>prepare and process a variety of starches.<br>cut, process, and cook meat, poultry, and seafood.<br>prepare a variety of garde manger items.<br>prepare a variety of baked goods and desserts.
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