Comportamiento anual y estacional de la precipitación

corporate event?

Are you looking for a unique and interesting location to host a corporate event, celebration or employee acknowledgement? Contact our Catering Manager at 416-415-5000, ext. 2518, or [email protected].

106

Hospitality and Culinary Arts

Culinary Management Diploma (Semesters One and Two) This series of courses offers you the opportunity to complete the first year (semesters one and two)

of the full-time Culinary Management Diploma on a part-time basis. The full diploma program covers all aspects of food preparation, presentation and management through demonstrations, lectures and hands-on practice and provides the fundamental skills considered essential in today’s fine culinary establishments. In addition, general courses on topics such as communications and computer skills ensure you meet the industry’s demand for well-rounded employees. For more information, call 416-415-5000, ext. 2517, or e-mail

[email protected]. You are also

invited to attend an information session (p. 103).

Note: Uniforms and equipment are not

included in the stated course costs and can be purchased through our bookstore, online at

www.georgebrown.ca/bookstore or on campus.

Advanced Standing: Once you have completed

the first semester or the first and second semesters, you are eligible to apply for full-time status, with advanced standing, in either semester two or semester three of the full-time program. For diploma details, please refer to the full-time programs calendar (online at www.georgebrown.ca), or call the Centre for

Hospitality and Culinary Arts at 416-415-5000, ext. 2225, between 9 am and 4 pm.

Compulsory Courses (Fifteen) Art of Eating and Dining (under development) HOSF 1140 Banquet and Production Kitchen I

(p. 124)

Banquet and Production Kitchen II (under development) and one of the following:

HOST 9072 Basics.fst (p. 124) HOST 9082 Basics.fst Online (p. 125) and one of the following:

COMM 1008 College English (p. 65)

COMM 1138 College English (distance education) (p. 229)

and

COMP 1092 Computer Skills and Applications (p. 42) HOSF 1139 Culinary Desserts (p. 123)

HOSF 1102 Culinary Skills I (p. 125) HOSF 1135 Culinary Skills II (p. 125) Emergency First Aid and Heartsaver CPR (Level A)

(under development)

HOST 1017 Food, Beverage and Labour Cost Control (p. 125)

MATH 1103 Hospitality Mathematics (p. 151) GSCI 1120 Nutrition (p. 152)

HOSF 1030 Theory of Food I (p. 126) HOSF 1100 Theory of Food II (p. 127) Cook Apprentice Certificate

George Brown Chef School has earned an international reputation for developing culinary graduates who are capable, creative and on the leading edge. Apprentices can earn official certification as a cook from the Ministry of Training, Colleges and Universities, by completing on-the-job and classroom training under the sponsorship of a registered employer. With these Cook Apprentice certificates, learn the basic or advanced culinary skills and techniques needed to prepare both small and large quantities of food – one of the initial steps required to obtain your certification. Once you have completed either the Cook Apprentice (Basic Day Release) Certificate or the Cook Apprentice (Advanced Day Release) Certificate and the required employment with your sponsor, you are eligible to write an exam for official certification as a cook by the Ministry of Training, Colleges and Universities. Both certificates prepare you well for the related certification exams. For more information, call

416-415-5000, ext. 2517, or e-mail

[email protected]. You are also

invited to attend an information session (p. 103).

Career Opportunities: You will find many

career opportunities as a cook in restaurants, hotel dining rooms, cafés and eateries, institutions, hospitals, clubs and resorts, spas, catering companies and supermarket in-store food operations.

Admission Requirement(s): You must secure formal admission from the Ministry of Training, Colleges and Universities, before you can register for courses. Obtaining admission is dependent upon meeting these admission requirements.

J You must have registered as a cook apprentice with the Ministry of Training, Colleges and Universities. J You must have a registered employer sponsor. J You must have at least one year of industry

experience.

J You must have a secondary school diploma with credits at or above the general level, or you must qualify for mature student status.

How to Apply: You must call the Ministry of

Training, Colleges and Universities, Apprenticeship Branch, at 416-326-5800.

Completion Details: For each certificate,

the required courses total approximately 360 hours of classroom instruction. You must continue to work in your supervised employment setting while attending classes.

Course details are available from the Hospitality and Culinary Arts department at 416-415-5000, ext. 2517, or [email protected].

Certified Tea

Sommelier Certificate

Created in partnership with the Tea Association of Canada, this certificate has been designed for those professionals wishing to enter the distinguished world of a tea sommelier or for those so committed to the consumption of tea that they wish to become tea sommeliers themselves. Learn how to cup, taste, blend and consume teas from all around the world. Take a global tour of countries that grow and produce tea from the comfort of the classroom. Once you have completed the certificate and a final competency exam, you will be certified as a Tea Sommelier by the Tea Association of Canada. For more information, call 416-415-5000, ext. 2517,

or e-mail [email protected]. You are

also invited to attend an information session (p. 103).

Completion Details: You must complete

HOST 9119 (Tea – An Introduction) prior to taking the other courses in this certificate. You must complete the courses in section A prior to taking the courses in section B or the stage experience.

Compulsory Courses (Eight) Section A

HOST 9119 Tea – An Introduction (p. 127) HOST 9122 Tea – China and the Far East (p. 127) HOST 9121 Tea – India, Africa and Beyond (p. 127) HOST 9120 Tea – Preparation and Consumption

(p. 127) Section B

HOSF 9261 Tea – Menu Design and Food Pairing (p. 127)

HOSF 9262 Tea – Sensory Development and Evaluation (p. 128)

HOSF 9260 Tea – Service Training (p. 128) HOSF 9263 Tea – Tea Garden Management

(p. 128) plus

Hospitality

and

Culinary

Arts

Culinary Skills REVISED

(Chef Training) Certificate This certificate covers aspects of food production and preparation through demonstrations by culinary professionals and hands-on practice. Other areas of study (including nutrition, kitchen and menu management and food, beverage and labour cost control) provide a sound foundation in the culinary skills that are essential to succeed in today’s food service industry. For more information, call 416-415-5000, ext. 2517, or e-mail

[email protected]. You are also

invited to attend an information session (p. 103).

Note: Uniforms and equipment are not

included in the stated course costs and can be purchased through our bookstore, online at www.georgebrown.ca/bookstore or on campus.

Advanced Standing: Once you have completed

this certificate, you are eligible to apply for full-time status, with advanced standing, in either semester two or semester three of the Culinary Management Diploma. For diploma details, please refer to the full-time programs calendar (online at

www.georgebrown.ca), or call the Centre for

Hospitality and Culinary Arts at 416-415-5000, ext. 2225, between 9 am and 4 pm.

Compulsory Courses (Fifteen) Art of Eating and Dining (under development) HOSF 1140 Banquet and Production Kitchen I

(p. 124)

Banquet and Production Kitchen II (under development) and one of the following:

HOST 9072 Basics.fst (p. 124) HOST 9082 Basics.fst Online (p. 125) and

COMP 1092 Computer Skills and Applications (p. 42) HOSF 1139 Culinary Desserts (p. 123)

HOSF 1102 Culinary Skills I (p. 125) HOSF 1135 Culinary Skills II (p. 125) Emergency First Aid and Heartsaver CPR (Level A)

(under development)

HOST 1017 Food, Beverage and Labour Cost Control (p. 125)

MATH 1103 Hospitality Mathematics (p. 151) GSCI 1120 Nutrition (p. 152)

COMM 1017 Professional Communications (p. 68) HOSF 1030 Theory of Food I (p. 126)

HOSF 1100 Theory of Food II (p. 127)

Culinary Tourism DISTANCE ED

Management Certificate

This is an interdisciplinary certificate that explores the relationship between food and travel as it relates to destinations, agriculture and economic development. Examine successful destinations and products as well as examples of emerging regions of culinary tourism in Ontario, across Canada and around the world. Learn how the right blend of destinations and products can create a memorable and authentic experience for visitors. For more information, see page 214 in Distance Education.

ESL Baking Operations Certificate

This certificate is designed for English as a Second Language/international students who are working in the culinary industry. Prepare for this dynamic industry through a combination of foundational culinary courses and operations-focused electives. For more information, call 416-415-5000, ext. 2517, or e-mail

[email protected]. You are also

invited to attend an information session (p. 103).

Advanced Standing: All the courses in

this certificate are equivalent to full-time courses, which creates a great opportunity for entry into a full-time program.

Completion Details: You must complete

ESL 9041 (ESL Hospitality English) prior to taking the other courses in this certificate.

Compulsory Courses (Seven) ESL 9041 ESL Hospitality English (p. 130) HOSF 1137 Baking and Pastry Arts Skills I (p. 122) HOSF 1138 Baking and Pastry Arts Skills II (p. 122) HOST 1104 Baking and Pastry Arts Theory I (p. 122) and one of the following:

HOST 9072 Basic.fst (p. 124) HOST 9082 Basic.fst Online (p. 125) and

MATH 1103 Hospitality Mathematics (p. 151) GSCI 1120 Nutrition (p. 152)

ESL Cooking Operations Certificate

This certificate is designed for English as a Second Language/international students who are working in the culinary industry. Prepare for this dynamic industry through a combination of foundational culinary courses and operations-focused electives. For more information, call 416-415-5000, ext. 2517, or e-mail

[email protected]. You are also

invited to attend an information session (p. 103).

Advanced Standing: All the courses in

this certificate are equivalent to full-time courses, which creates a great opportunity for entry into a full-time program.

Completion Details: You must complete

ESL 9041 (ESL Hospitality English) prior to taking the other courses in this certificate.

Compulsory Courses (Seven) ESL 9041 ESL Hospitality English (p. 130) and one of the following:

HOST 9072 Basics.fst (p. 124) HOST 9082 Basics.fst Online (p. 125) and

HOSF 1102 Culinary Skills I (p. 125) HOSF 1135 Culinary Skills II (p. 125) MATH 1103 Hospitality Mathematics (p. 151) GSCI 1120 Nutrition (p. 152)

HOSF 1030 Theory of Food I (p. 126)

Food and the Media Certificate This certificate is intended for those who have a passion for food and who are working or want to work in the culinary, communications or photography industry. For more information, call 416-415-5000, ext. 2517, or

e-mail [email protected]. You are

also invited to attend an information session (p. 103).

Completion Details: You must complete

HOSF 9088 (Culinary Arts I) prior to taking the other courses in this certificate.

Compulsory Courses (Three) HOSF 9088 Culinary Arts I (p. 117)

HOSF 9284 Creative Plate Presentations (p. 117) HOSF 9204 Food Styling (p. 127)

Elective Courses (Choose Five) HOSF 9089 Culinary Arts II (p. 117) HOSF 9195 Fish (p. 117)

PHOT 9049 Food and Product Photography (p. 86) LIBA 9300 Food Writing (p. 69)

DESN 1016 Foundation Design (p. 207) HOSF 9095 French Cuisine (p. 118)

HOSF 9166 French Farmhouse Cooking (p. 118) HOSF 9080 Mediterranean Cuisine (p. 118) HOSF 9179 Northern Italian Cuisine (p. 119) HOST 1101 On Food and Civilization (p. 127) HOSF 9187 Sauces and Marinades (p. 119) HOSF 9180 Southern Italian Cuisine (p. 119) HOSF 9289 Spanish Regional Cuisine (p. 119) HOSF 9283 Vegetarian Culinary Arts (p. 120) HOSF 9017 Vegetarian Cuisine (p. 119)

108

Hospitality and Culinary Arts

Healthy Culinary REVISED

Arts Certificate

This certificate provides a broad perspective on healthy cooking by fusing nutrition with advanced culinary skills. Prepare for the growing demand for healthy gourmet cuisine by focusing on the techniques used to create well-balanced fare. For more information, call 416-415-5000, ext. 2517, or

e-mail [email protected]. You are

also invited to attend an information session (p. 103). Compulsory Courses (Ten)

HOSF 9286 Cooking for Diabetes (p. 117) Gluten-free Baking (under development) HOSF 9338 Gluten-free Cooking (p. 118) HOSF 9285 Glycemic Index Cooking (p. 118) HOSF 9269 Healthy Culinary Arts I (p. 118) HOSF 9339 Healthy Culinary Arts II (p. 118) HOSF 9247 Healthy Desserts (p. 115) HOSF 9225 Heart-healthy Cooking (p. 118) GSCI 1120 Nutrition (p. 152)

HOSF 9165 Spa Cuisine (p. 119) Indian Cuisine Certificate Bring all the complexities of Indian cuisine to your kitchen. This certificate provides you with the skills necessary to integrate essential Indian dishes into your culinary repertoire. Discover the exotic spices and sauces that, when combined, create some of the world’s most flavourful cuisine. For more information, call 416-415-5000, ext. 2517, or

e-mail [email protected]. You are

also invited to attend an information session (p. 103). Compulsory Courses (Six)

HOSF 9088 Culinary Arts I (p. 117)

HOSF 9340 Essential Indian Bread Styles (p. 112) HOSF 9076 Indian Cuisine (p. 112)

HOSF 9124 Knife Skills (p. 118)

HOSF 9341 Traditional Indian Spices and Sauces (p. 113)

HOSF 9176 Vegetarian Indian Cuisine (p. 113)

Professional Barista Certificate Enter the world of coffee, and learn about what it takes to become a coffee aficionado and a polished barista. This certificate studies the countries that grow and produce coffee and recognizes the complexities of each region’s bean. Learn how to roast, brew and cup a variety of international coffees and how to make the most artistic and perfectly balanced espresso-based drinks. For more information, call 416-415-5000, ext. 2517, or e-mail

[email protected]. You are also

invited to attend an information session (p. 103).

Completion Details: You must complete

HOSF 9259 (Coffee – An Introduction) prior to taking the other courses in this certificate. You must complete the courses in section A prior to taking the courses in section B.

Compulsory Courses (Eleven) Section A

HOSF 9259 Coffee – An Introduction (p. 123) HOSF 9268 Coffee – African Regions (p. 123) HOSF 9264 Coffee – Asia, Australia and the Pacific

Rim (p. 123)

HOSF 9265 Coffee – Central America and the Caribbean (p. 124)

HOSF 9266 Coffee – Consumption and Preparation (p. 124)

HOSF 9267 Coffee – South American Regions (p. 124)

Section B

HOSF 9353 Coffee House Management (p. 124) HOSF 9349 Coffee Roasting and Grinding (p. 124) HOSF 9356 Contemporary Espresso Drinks (p. 124) HOSF 9354 Espresso Fundamentals (p. 124) HOSF 9355 Traditional Espresso Drinks (p. 124) plus

Stage experience

Professional Chocolatier Certificate

In recent years, Toronto has experienced the dawn of a new era in artisanal chocolate making, making the professional chocolatier an essential part of the gastronomic fabric of the city. This certificate provides the fundamental skills required for budding chocolatiers to become a part of this exclusive community. For more information, call 416-415-5000, ext. 2517, or e-mail

[email protected]. You are also

invited to attend an information session (p. 103).

Completion Details: You must complete

HOSF 9255 (Introduction to Chocolate) prior to taking the other courses in this certificate.

Compulsory Courses (Five)

HOSF 9255 Introduction to Chocolate (p. 123) HOSF 9348 Chocolate Confections (p. 122) HOSF 9352 Chocolate Desserts (p. 122) HOSF 9350 Chocolate Showpieces (p. 122) HOSF 9351 Chocolate Theory (p. 122) plus

Stage experience

Professional Fromager Certificate

As the North American palate continues to evolve, the need for professionals who can develop successful cheese menus to augment guests’ gastronomic experiences rapidly increases. This certificate teaches the time-honoured European traditions of professional fromagers. Develop an understanding of the proper production, selection, storage and service of fine cheese as well as an extensive knowledge of noteworthy pairings. For more information, call 416-415-5000, ext. 2517, or

e-mail [email protected]. You are

also invited to attend an information session (p. 103).

Completion Details: You must complete

HOSF 9342 (Introduction to Cheese) prior to taking the other courses in this certificate.

Compulsory Courses (Six)

HOSF 9342 Introduction to Cheese (p. 126) HOSF 9345 Cheese Cave (p. 125)

HOSF 9346 Cheese Service and Management (p. 125)

HOSF 9347 Complex Cheese Pairings (p. 125) HOSF 9343 New World Cheese (p. 126) HOSF 9344 Old World Cheese (p. 126) plus

Stage experience

Research Chefs Association (RCA) Culinology Training

The Research Chefs Association (RCA) has joined forces with George Brown Chef School to offer food technologists the opportunity to get hands-on training in the same culinary fundamentals that chefs use every day. RCA specialists have teamed up with top-notch George Brown Chef School instructors to provide two five-day offerings – one at each level (fundamental and advanced) – in Culinology® _{(the blending of culinary arts and the} science of food). These comprehensive offerings provide training on the use of commercial cooking equipment and on proper food handling and preparation techniques. Many students of this continuing education training find that they are well prepared for the RCA’s Certified Culinary Scientist (CCS) exam. For more information, call

416-415-5000, ext. 2517, or e-mail

[email protected]. You are also

invited to attend an information session (p. 103). Courses Offered

HOSF 9291 RCA – Advanced Culinary Arts for Food Technologists (p. 127) HOSF 9290 RCA – Culinary Arts Fundamentals

In document PACC - Serie de investigación regional 1. Caracterización climática de las regiones Apurímac y Cusco (página 43-47)