PGCM 100 Culinary Arts 1

School of Hospitality and Tourism

PGCM 100 Culinary Arts Level 1 will provide students with the knowledge to perform basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. Students will be able to follow recipes, weigh and measure food accurately, and have an understanding of the foundation techniques and principles used in cooking, baking, and other aspects of food preparation.

Crosslisted: Professional Cook 1 (ITA course)

Accessibility Services Notice

Students who would like an academic accommodation and who have a documented disability should contact Accessibility Services, if they have not already done so.

Transfer Agreements

Course to Course transfer – NoBlock Transfer – Nobctransferguide.ca
Course Details
Total number of weeks15
Total Credits
Total Hours450
Typical hours per week breakdown
Lecture4
Lab (lab, field, computer)26

Learning Outcomes

Upon successful completion of this course, the learner will be able to:

  1. Prepare basic stocks, soups and sauces
  2. Classify coffee and tea products
  3. Demonstrate teamwork and effective communication skills
  4. Demonstrate workplace and food safety protocols
  5. Demonstrate safe use of tools and equipment
  6. Demonstrate trimming and portioning meat, poultry, and seafood
  7. Convert, follow and adjust recipes
  8. Explain basic terminology and nutrition
  9. Demonstrate basic cooking and baking techniques
  10. Show receiving and storage procedures
  11. Process and identify common vegetables and fruits
  12. Prepare and identify basic potato, rice and pasta dishes
  13. Prepare and identify basic meat, poultry and seafood dishes
  14. Compose salads, salad dressings and sandwiches
  15. Prepare basic eggs and breakfast items
  16. Create basic pies, tarts and cookies
  17. Compose fruit desserts and custards
  18. Formulate basic quick and yeast breads

Grading Table

Standard School of Hospitality Tourism Programs (excluding pro-cook) Grading Table

Percentage Letter Grade GPA
95 - 100 A+ 4.33
90-94 A 4.00
88-89 A- 3.67
85-87 B+ 3.33
80-84 B 3.00
78-79 B- 2.67
75-77 C+ 2.33
70-74 C 2.00
68-69 C- 1.67
65-67 P 1.00
64 and below F 0.00

See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.

Disclaimer

Information contained in this course outline is correct at the time of publication. Content of the course is revised on an ongoing basis to ensure relevance to changing educational, employment and market needs. The instructor will endeavor to provide notice of changes to students as soon as possible. The instructor reserves the right to add or delete material from courses.