MODULE 1 — Foundations of Canadian Culinary Standards & Workplace Culture
This module introduces learners to the structure, expectations, and cultural foundations of professional kitchens in Canada. Participants explore the Canadian brigade system, workplace communication styles, team dynamics, and the multicultural influences that shape Canada’s culinary landscape. By the end of this module, learners will understand how Canadian culinary environments operate and what skills and behaviours are expected from kitchen professionals.
This module focuses on essential food safety principles and sanitation requirements established by Canadian regulatory bodies such as CFIA and Public Health Ontario. Learners gain practical knowledge of HACCP, safe food handling procedures, temperature control, allergen management, and hygiene protocols. This foundational module prepares participants for real-world kitchen operations and supports them in pursuing Food Handler Certification.
MODULE 3 — Menu Planning, Nutrition & Cost Control
In this module, learners explore the fundamentals of Canadian menu planning, nutrition standards, and cost management strategies. Topics include seasonal menu design, recipe standardization, portion control, budgeting, and food waste reduction. Participants will learn how to create balanced, cost-effective menus that reflect both customer needs and the multicultural diversity of Canadian cuisine.
This module introduces key culinary techniques widely used in Canadian kitchens, including roasting, braising, grilling, and poaching. Learners also become familiar with modern commercial kitchen equipment and safety practices. The module highlights Canada’s multicultural food identity, offering insights into commonly used ingredients, cooking styles, and dietary considerations such as vegetarian and vegan menu options.
MODULE 5 — Career Pathways, Certifications & Workplace Integration
This module prepares learners for successful entry into Canada’s culinary and hospitality workforce. Participants explore essential certifications (Food Handler, WHMIS, First Aid/CPR), resume development, interview preparation, and workplace rights under Ontario employment standards. The module concludes with a scenario-based capstone activity designed to help learners demonstrate their readiness for real-world kitchen environments.
