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Red Seal & Culinary Theory
Online - 1495.00 (includes all materials)
In-class – 2495.00 + 295.00 Materials
Liaison College’s 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 call for details or to
register.
redseal@redsealprep.com
chefmichael@redsealprep.com |
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