b'CULINARY ARTSPROGRAM DESCRIPTIONThis eight-credit program is designed for students with a strong personal interest in Culinary Arts. It includes a blend of practical, theory, entrepreneurship, catering and daily on-the-job training. It develops cooking skills and introduces students to business management techniques. The Culinary Arts program offers instruction in the purchase, preparation, costing and serving of food on a commercial basis. Students will study topics such as hygiene, kitchen operation and management. The second part of the program includes an internship component where students will gain experience in a workplace environment. WORK PRACTICUMCOURSES A four-week, mandatory internship is a component in the students second term of the program, and may include PART 1 evenings and weekends.Cooking PrinciplesCERTIFICATIONCOURSE CODE: 8791(20S) LRATC will award certificates to students who successfully Breakfast and Dairy complete requirements of this eight-credit program while COURSE CODE: 8796(40S) maintaining an overall average of 60%. Students must Stocks, Soups and Sauces complete all required hours.COURSE CODE: 8795(40S) APPRENTICESHIP OPPORTUNITIES Meats, Poultry, Fish and Seafood The Culinary Arts program at LRATC is accredited by COURSE CODE: 8798(40S) Apprenticeship Manitoba under the trade of Cook. To receive credit for Level 1 in-school Technical Training and a PART 2 time credit of 1350 hours student must:Successfully complete the Culinary Arts program at Patisserie and BakingLRATC,COURSE CODE: 8793(30S) Maintain an accumulative average of 70% or better in Menu Planning and Food Costingthe trade course materialCOURSE CODE: 8797(40S) Gain employment and register as an apprentice within Vegetables, Fungi, Starches, and two years of graduating Farinaceous Products COURSE CODE: 8794(30S) TUITION / FEES Garde-Manger COURSE CODE: 8792(30S) APPLICATION FEE : $20( n/a for High school students )PART 1*Four credits, offered inTUITION :NO COST (high school studentsSemester 1 & 2. $5000 full programPART 2*four credits, offered in$2500 per semesterSemester 1 & 2STUDENT FEE :$25 per semesterPart 1 is a prerequisite for Part 2.TEXTBOOK FEE :$100 (refundable)September or February start.ADDITIONAL COSTS : * Students must have completed the$45 Department of Health Food Safe Certificationrequired hours from Part 1 $100 purchase of uniformto be eligible for Part 2'