SP104 - Culinary Arts in Canadian Cuisine

Course Overview:

SP104 - Culinary Arts in Canadian Cuisine is an immersive course that explores the rich and diverse culinary traditions of Canada. Through a combination of theoretical knowledge and practical hands-on experience, students will learn about the history, ingredients, techniques, and cultural influences that shape Canadian cuisine. The course will also cover menu planning, food presentation, and the importance of sustainability in culinary practices.

person holding burger with fries

Course Outline

Introduction to Canadian Cuisine (10 hours):

Overview of Canadian culinary history and regional cuisines

Introduction to key ingredients and cooking techniques


Canadian Breakfast Classics (10 hours):

Preparation of dishes such as pancakes, waffles, and maple syrup-infused dishes

Techniques for cooking eggs and breakfast meats


Seafood and Maritime Cuisine (20 hours):

Cooking methods for seafood dishes, including lobster, salmon, and mussels

Introduction to Indigenous seafood preparations


Prairie and Indigenous Cuisine (20 hours):

Traditional Indigenous ingredients and cooking techniques

Preparation of dishes such as bannock, pemmican, and game meats


French Canadian Cuisine (20 hours):

Classic French Canadian dishes and their origins

Techniques for cooking dishes like poutine, tourtière, and pea soup


West Coast and Pacific Rim Cuisine (20 hours):

Introduction to Pacific Northwest ingredients and flavors

Preparation of dishes such as cedar-planked salmon and sushi rolls


Menu Planning and Presentation (10 hours):

Principles of menu design and development

Food styling and presentation techniques


Field Trip or Guest Chef Experience (10 hours):

Visit to a local food producer or restaurant specializing in Canadian cuisine

Guest chef demonstration or workshop on a specific Canadian dish


Canadian Food:

Canadian cuisine is influenced by Indigenous, French, British, and multicultural immigrant traditions. Some iconic Canadian dishes include:

Poutine: French fries topped with cheese curds and gravy

Butter tarts: Small pastries filled with a butter, sugar, and egg mixture

Nanaimo bars: Layered dessert bars with a crumbly base, custard-flavored butter icing, and chocolate topping

Peameal bacon: Cured pork loin rolled in cornmeal, often served in sandwiches

Tourtière: A meat pie traditionally made with finely diced pork, veal, or beef seasoned with spices

Duration:

  • 10 Weeks
  • 120 Hours

Admission Requirement:

  • High School
  • Experience in the field may be helpful but not required.

Fee:

  • Application Fee: CAD 49
  • Program Fee: CAD 1,949

Note:

  • Note: The distribution of hours in the course outline may vary based on the specific needs and curriculum of the culinary program.

Inquire More:

Send your query with program name and code to info@pioneerc.ca.