cooking course!

[honkytonkdave]

Semester 1

COOK-210 Breakfast Cookery 4.5
COOK-215 Vegetables and Pastas 4.5
COOK-220 Cold Foods I 4.5
COOK-225 Soups and Stocks 4.5
COOK-230 Hot Foods I 4.5
CPRS-230 Emergency First Aid/Heartsaver 0.5
FSAN-202 Food Safety and Sanitation 1.0
KMGT-225 Trade Calculations 1.0
ORNT-200 Kitchen Orientation 1.0
SAFE-200 Kitchen Safety 0.5

Semester 1 Total 26.5

Semester 2

COMM-209 Business Communications 1.0
COOK-250 Meat Portioning 4.5
COOK-255 Hot Food II 4.5
COOK-260 Line Cookery 4.5
COOK-265 Baking 4.5
COOK-270 Culinary Perspectives 4.5
KMGT-275 Kitchen Management II 1.5
NUTR-270 Nutrition 1.0

Semester 2 Total 26.0

Professional Internship

PRAC-280 Professional Internship 8.0

Semester 3

COOK-300 Cold Foods II 4.5
COOK-310 Patisserie 4.5
COOK-315 Restaurant Lunch Preparation 5.5
COOK-320 Restaurant Dinner Preparation 5.5
COOK-330 Special Project/Fat Sculpture 0.5
COOK-335 Special Project/Ice Carving 0.5
FDBS-325 Food and Beverage Service 5.0
KMGT-305 Kitchen Management III 1.5
PERS-300 Skill Building 1.5

Semester 3 Total 29.0

Program Total 89.5

http://www.sait.ca/pages/cometosait/academic/diplomas/acpk.shtml