Red Seal & Culinary Theory
Online - 1495.00 (includes all materials)
 This is a non-vocational program offered by

The Corporate Gourmet - Catering and Hospitality Consulting
 

Our Red Seal & Culinary Theory Course is designed to introduce students to the culinary arts profession and to introduce culinary techniques. It is also designed to refresh apprentices and journey people in the trade of cooking and prepare students for the interprovincial red seal certificate of qualification exam.  All aspects related to this course are intended to build and develop the students understanding of the major cooking principals and culinary fundamentals.  

Course Modules 

Module 1: Introduction to Culinary Arts, Food Service History, Basic Cooking Principals, Mis En Place, Nutrition, Food Safety 

Module 2: Menus and Recipes, Culinary Math & Calculations, Recipe Conversions, & Yields  

Module 3: Stocks & Sauces, Understanding & Cooking Meats, Understanding & Cooking Poultry 

Module 4: Understanding and Cooking Fish & Shellfish, Understanding & Cooking Vegetables, Potatoes & other Starches, Garde Manger, Sandwiches & Hors d’oeuvres, Breakfast & Dairy Products, Coffee & Tea  

Module 5: Food Presentation & Garnish, International Cuisine, Bakeshop production and basic principles and ingredients, Yeast products & Quick Breads, Cakes & Icings, Cookies, Pies & Pastries, Creams, Custards, Desserts & Sauces, Final Theory Exam 

RED SEAL PREP & CULINARY THEORY LEARNING OUTCOMES 

Module 1: Introduction to Culinary Arts, Food Service History, Basic Cooking Principals, Mis En Place, Nutrition, Food Safety 

Upon completion of this unit students will have gained knowledge in the history of foodservice operations, classical cuisines great chefs, kitchen brigade systems, major cooking principals such as braising, roasting, baking, grilling, broiling, pan frying, deep frying, simmering, poaching, boiling, blanching, steaming, par-cooking, pan broiling, smoking, barbequing dry heat methods and moist heat methods, conduction and convection cooking methods.

Students will also learn the nutritional contents of food and the effects on the body, proteins, carbohydrates, fats and lipids, water, minerals, and nutrients. Mis en place methods and the purpose behind them, basic vegetable cuts like tourne, dice, chop, mince, brunois, julienne, alumette, batonette, and chiffonade.

Students will learn the importance of food safety, HACCP systems, receiving, storing, food handling, personal hygiene, safety in cooking, cross contamination, cutting board hygiene, knife hygiene, cleaning & sanitizing, food borne illness, food borne intoxication, food hazards, pathogens, bacteria, moulds, and parasites. 

Module 2: Menus and Recipes, Culinary Math & Calculations, Recipe Conversions, & Yields 

Upon completion of this unit students will have gained knowledge of different styles of menus, Cycle, Static, Table D’hôte, A la Carte, Tasting, and Fixed Price menus. Classical menus, Modern menus, how to balance a menu, recipe calculations and food costs,  Edible portions, As Purchased Quantities, Yields, recipe conversions, basic culinary math and logical menu courses 

Module 3: Stocks & Sauces, Understanding & Cooking Meats, Understanding & Cooking Poultry 

Upon completion of this unit students will have gained knowledge in understanding the importance of stocks, the qualities of a stock, stock clarity, mirepoix, sachet preparation, bouquet garni preparation, the importance of acids in stocks, different classical stock preparations, the 5 leading sauces, tomato, veloute, espagnol, béchamel, and hollandaise, secondary sauces demi glace, allemande, supreme, small sauces soubise, maltaise, ivory, fond lie, glace de viande, glace de volaille, glace de poisson and many other sauces.

Students will also learn the principals of meat butchery, primal cuts, sub-primal cuts, and fabricated cuts. What cuts of meat are best suited for dry and moist heat preparations. Poultry types and the make-up and composition of all meats and poultry 

Module 4: Understanding and Cooking Fish & Shellfish, Understanding & Cooking Vegetables, Potatoes & other Starches, Garde Manger, Sandwiches & Hors d’oeuvres, Breakfast & Dairy Products, Coffee & Tea 

Upon completion of this unit students will learn the composition and structure of fish and shellfish, cephalopods, bi-valves, mollusks, fin fish, round fish, flat fish, crustaceans, specialty seafood’s. Garde manger preparations, bound salads and other types of salad, Hors D’oeuvres and canapés, the compositions of eggs, albumin, yolk, foaming principals, Dairy foods, pasteurization principals, cheeses, milks and creams, and coffee and tea preparation. 

Module 5: Food Presentation & Garnish, International Cuisine, Bakeshop production and basic principles and ingredients, Yeast products & Quick Breads, Cakes & Icings, Cookies, Pies & Pastries, Creams, Custards, Desserts & Sauces, Final Theory Exam 

Upon completion of this unit students will learn the basic principles of food plating and presentation, garnish and garniture, International cuisines and their influence, Baking Formulas and Bakers percentages, the importance of recipes versus formula’s, bakeshop production principals, yeast preparations, Creaming, Foaming, Mixing methods, panning, benching, punching, rolling, stalling prevention, bread types, rich dough’s and lean dough’s, importance of sugars and fats in baking, atmospheric effects in baking, and sugar cookery stages.   

Please email for details or to register.

redseal@redsealprep.com

chefmichael@redsealprep.com