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Detailed Course descriptions and core outcomes for the Certified Master Chef Program

The courses listed below are mandatory for this program and are intended to provide better information for potential candidates that would like to challenge this Certification.

CMC 701 Gardemanger theory:


This online theory course is designed to look at all aspects of the Gardemanger and Larder Chef Responsibilities and requirements. The course will focus on theoretical applications, equipment knowledge, techniques in brining, smoking, barding, trussing, forcemeat production and Ameuse Bouches. Theoretical knowledge of production of galantines, terrines, pates, fish mousseline and cold mousse preparation. Theoretical know how on glazing techniques, preparation of appropriate garnishes and presentation of Buffet platter for service.

A. Core Outcomes

1. Demonstrate knowledge and explain butchery of meat proteins, round and flat fish

2. Explain production of various types of forcemeat and explain key watch points, possible chemical and physical hazards

3. Identify and describe the distinction between Amuse- Bouches, Appetizers, Hors D’ouevres, Sushi, Sashimi

4. Explain proper handling and preparation of foie gras, marinating and preparation of torchon, production of mousse

5. Explain proper sequence in the assembly and presentation of hot and cold Hors D’ouevres

6. Explain all proper dough’s and bake pastry garnishes

7. Exhibit techniques of lining moulds, assembly of galantine, ballontine, terrines and pates

8. Explain and exhibit proper cooking methods for galantines, ballontines, terrines and pates

9. Explain contemporary food presentation and styling techniques for buffet platter presentation

11. Explain skills in preparation and presentation of Buffet platter with appropriate garnishes for service

CMC 702 Facilities Design and Management


This course examines the key principles required for the selection, designing, constructing, maintaining and managing of a restaurant and/or foodservice enterprise. The course examines different restaurant types and the operational factors affecting location and layout.

B. Core Outcomes

1. Explain the importance of planning in ensuring the success of a food service operation. Identify the characteristics and requirements of a Planning Team.

2. Identify the key layout characteristics of food service facilities based on the specific needs of each operation.

3. Describe the operational factors that influence the planning of a food service facility.

4. Determine the space needs of production and service areas based on the type of equipment used.

5. Identify the factors that determine how receiving and storage areas should be planned.

6. Describe the varying extents of food preparation and food processing that is prevalent in public and private food facilities.

7. Explain the considerations of planning and design according to the various service styles of Foodservice implemented.

8. Describe the proper procedures for the safe and sanitary treatment of equipment and utensils.

9. Identify the fundamentals of energy use and conservation as they relate to cooking, refrigeration and lighting equipment.


Evaluate the considerations for the practice of an environmentally supportive operation.

11. Describe the classification of food preparation, cooking and auxiliary equipment including the use of technology in modern day food service operations.

12. Describe and evaluate the types of multi-function cooking equipment and their use in high volume establishments.

13. Identify and understand the fundamentals for the process and creation of Capital Cost and Operating Cost budgets for the purchase of individual items and for large project purchases or renovations.

14. Identify and understand the implications of the service and utility requirements that may happen in the change out of individual pieces of equipment and on larger renovations and/or capital purchases.

15. Describe and understand the Banquet Cook’N’Chill and rethermalization systems and their application in a high volume establishment.

CMC 703 Baking and Pastry Arts theory


This course is designed to review managing, theoretical knowledge and practical skill sets required to oversee the operation of a Hotel Pastry Department .Reference to both skills and knowledge will be made through discussion with the opportunity to reflect on previous classical experience and current trends. An understanding of the role of the Patissier is the focus in developing an appreciation for the craft from Artisan Breads, Chocolate and Sugar confections to exquisite dessert presentations.


Learning Outcomes are clear statements of the critical/essential knowledge, skills and attitudes, which, a student is, required to demonstrate to indicate successful completion of the course.

1. Identify the function and safe use of all tools and equipment used in Baking and Pastry Department

2. Understand the characteristics and functions of the major baking and Pastry ingredients

3. Explain the factors that control the development of Gluten and the changes that take

place in baked goods as they bake

4. Explain the importance of weighing baking ingredients and the use of formulas based

on Bakers Percentage

5. Describe the methods used to produce yeast leavened products

6. Identify how to prepare and bake a variety of Artisan breads

7. Identify what are the alternative baking processes used to produce a variety of breads

8. Explain the mixing, fermentation, makeup, proofing and baking of Laminated and

nonlaminated dough’s

9. Describe the procedures used to prepare a selection of foam type cakes.

10. Describe the mixing methods, makeup and baking processes for different quick


11. Explain the mixing methods, makeup and baking processes for high fat cakes

12 Describe how to prepare French, Swiss and Italian meringue.

13. Explain the mixing methods used to prepare Pie Dough and Short Pastries

14. Describe the correct methods used to prepare a variety of pies, flans and tarts

15. Outline the methods used to prepare a selection of pastry fillings.

16. Identify the Lamination methods used to prepare Puff Pastry Dough

17. Describe the mixing method, makeup and baking of Choux Paste

18. Identify the eight basic types of Cookies and the three mixing methods

19. Describe the function of Ingredients and the methods used to produce

syrups, creams, custards and soufflés

20. Explain the procedures used to prepare a selection of churned and still frozen desserts.

21. Describe the methods used to produce a variety of baked and stirred custards.

22. Identify the proper sanitation, hygiene and storage in relation to Syrups Custards and


23. Describe the procedures used to prepare Mousse for cakes and desserts including

Bavarian Cream and Fruit and Chocolate Mousse.

24. Explain the preparation of fruit desserts and sauces.

25. Describe the assembling of a variety of European-style cakes and pastries.

26. Outline the methods used to prepare a selection of fillings and glazes in the assembling

of contemporary cakes and pastries.

27. Define the classical and contemporary categories of Petits Fours and the

characteristics of the items.

28. Explain the assemble of contemporary specialty cakes, to include Mousse Tortes

29. Outline the production methods used to produce an assortment of Icings and how they

should be applied and stored

30. Explain the correct procedure used to boil sugar for decorative sugar work

31. Explain how to prepare bubble and pulled sugar decoré for cakes, pastries and

plated desserts.

32 Identify the different forms in which cocoa and chocolate are available

33. Explain the correct technique used to temper couverture chocolate.

34. Describe how to make and handle Marzipan, Pastillage and Nougatine

35. Explain how to make an assortment of Chocolates and Chocolate Decorations

CMC 704 Product knowledge and Purchasing procedures


This course focuses on market forms of products, federal inspected plant procedures and processes in place. Purchasing methods, issues, limitations and challenges for a Chef/Operator. Discuss the role of the CFIA (Canadian Food Inspection Agency), the CFSQP (Canadian Food Safety and Quality Program) and their provincial and territorial Regulations and Acts. Dealing with GMF (Genetically modified Foods), Organic Growers and their certifying bodies in place. Identify packaging options to maximize yield and storage limitations

C. Core Outcomes

1. Explain how a federal inspected plant functions and the CFIA – Canadian Food Inspection Agency’s role in monitoring operation

2. Explain the role of the CFSQP ( Canadian Food Safety and Quality Program)

3. Identify the affects outbreaks have on purchasing options

4. Explain the regulatory difference between provincial and federal inspected plants

5. List and describe the steps for creating a purchasing system

6. Identify the position of a wholesaler in the market place and ministry regulations

7. Observe Consumer behaviour, nutritional, health and safety impact


Understand sourcing of vendor, ordering, receiving, storage, inventory procedures

9. Explain how POS (point of system) is interfaced into recipe, product and inventory controls

10. Explain safety, sanitation and maintenance and possible

CMC 705 Practical exam for Gardemanger Practical examination protocol for Gardemanger

Examination Day 1

- Butchery of proteins and production of terrines, pates, paupiette or whole muscle

- Mise en place preparation of appropriate garnishes and sauces

Examination Day 2

- Slicing and glazing of main proteins

- Finishing and glazing of garnishes and sauces

- Presentation of platter and plated portion

Minimum skills that must be displayed for the exam are:

- Must include 3 main pieces: pate, terrine, paupiette or whole muscle

- One variety of garnish for each main piece: carved or turned vegetable, vegetable mousses, pastry items, brioche, vol-au-vent etc…

- Must display 3 different methods of preparation for main pieces and garnishes in proper proportion

- Main pieces must be large enough to allow for 8 slices on platter, 1 slice on plate and remaining show piece on platter (minimum 4 slices)

- If sauces are served they must be presented in appropriate sauce boat beside the platter accounting for 20 ml per serving

- Plate must have all components from the platter including sauce and should not exceed 250 – 300 gr in total weight.



panel of examiners will be present to critique the production day and presentation day


all work of each candidate with feedback session following the conclusion of the day.

Passing grade is 70%.

CMC 706 Baking and Pastry Arts practical exam

Examination Day

Produce the following items for presentation:

1. 1 loaf and 12 rolls of “Pain de Champagne”

2. Prepare 4 portions of a plated dessert consisting of:

2 Main components

Pulled sugar decor

2 additional components

3. Produce 2 varieties of 12 chocolate truffles using dark and milk couverture


A panel of examiners will be present to critique the final work of each candidate with feedback on all work presented

Passing grade is 70%.

CMC 707 Vegetarian, Nutrition and Food Allergies


This course is designed to provide the prospective CMC with an in depth knowledge of vegetarian cuisine, nutrition, and food allergies. The candidate will learn the essentials of amino acids, proteins for vegetarians, isoflavones, soy products, textured vegetable protein, essential fatty acids, and sweeteners for vegetarians, grains and legumes. The workshops about allergies will provide the candidate with the knowledge of the most common allergies and their causes. The candidate will also learn the difference between food allergies and food intolerance. The examination for the theory part will be online.

D. Core Outcomes


Identify and describe the current trend in vegetarian cuisine.


Identify the differences of the most common vegetarian cuisines.


Demonstrate a sound understanding of the essential amino acids and naturally


occurring phytoestrogens. Identity the most common soy products and their use in the vegetarian cuisine.


Have a sound understanding of general nutrition in regards to cooking.


Demonstrate a good understanding of planning a nutritious diet.


Demonstrate a sound understanding of how to combine grains and legumes with


other products to achieve good nutritional value. Have a solid understanding of the importance of lipids, carbohydrates, vitamins and minerals for vegetarian diets.


Have a sound understanding of seasonal locally grown vegetables and other

products used in vegetarian cuisine. 10) Explain the difference between food allergies and food intolerance. 11) Have a good knowledge about the most common food allergies. 12) Have a good understanding of how to cook gluten free food. 13) Demonstrate the knowledge of how allergen labelling works and how it is applied in the industry.

CMC 708 Entrepreneurship and Tourism and Hospitality Marketing


This course covers current theories and practices of entrepreneurship. Through on-line reading, case studies, topics including resources, the market environment, strategies, business planning, the e-environment and franchising are covered. Candidates will focus on the entrepreneurship paradigm as a holistic framework for specific examples of successful, and not so successful, entrepreneurship. Candidates will develop a business plan for a hospitality or tourism business and will implement operations, marketing and management strategies.

A. Core Outcomes

1. Define entrepreneurship and describe illustrative examples.

2. Describe typologies and personality traits of entrepreneurship.

3. Discuss corporate entrepreneurship including intrapreneurship and the relevance to the hospitality and tourism businesses.

4. Identify changes in the macro-environment that influence entrepreneurship opportunities.

5. Develop a business plan for a hospitality or tourism company.

6. Demonstrate the ability to apply core competencies in basic accounting, inventory management, human resources, marketing, and operations management.

7. Discuss and evaluate joint ventures and franchising as a form of entrepreneurship.

8. Compare entrepreneurial strategies effective within the hospitality and tourism industries.

CMC 709 Exploring the World of Wines and Spirits (CMC 710 not required)

COURSE DESCRIPTION This course provides an introduction to the fundamental concepts associated with wine (tasting, serving, interpreting labels, wine terminology, and storage). Students will learn how wine is made from the vine to the bottle. This course introduces both the principal grape varieties used in wine, and the major wine producing countries and regions of the world in which it is made. In addition, the student is introduced to the principles of food and wine pairing that will enhance a dining experience. Exercises and tasting sessions are carried out in a lab setting and include discussion on appropriate food pairings. They are also introduced to production methods and characteristics of a variety of spirits. Lab class attendance is mandatory. Students will write the WSET Intermediate certificate at the end of this online course.

Core Outcomes

1. Define key wine industry terms.

2. Identify the factors that influence the main styles of wine, quality and price.

3. Describe the basic characteristics of the principal grape varieties.

4. Analyse terms used on labels to determine the style, flavours and basic production

methods of still, sparkling, fortified and sweet wines from major wine producing countries and regions in the world.

5. Apply principles learned to make food and wine pairing recommendations.

6. Prepare a basic written analysis of the characteristics of a wine using the WSET

Systematic Approach to Tasting.

7. Explain the various issues related to the responsible consumption of wines and spirits

8. Identify the proper procedures for the storage and service of wines.

9. Describe the major families of spirits, their main ingredient(s) and production

methods used.

(This is no longer an onsite course as IWEG has a full online course available for


CMC 711 Food Styling and Presentation – practical exam


This exam will test candidates about the fundamental theory of plate presentation and styling with the emphasis on practical applications. The candidate needs to demonstrate contemporary plating techniques, the use of colour and texture and display knowledge in service trends in banquets and fine dining establishments.

E. Core Outcomes


Describe the factors that should be examined when composing a Dinner Plate

3. Observe and demonstrate modern plate design for Appetizers and Small Plates

4. Design and present a contempory Escoffier Banquet Platter utilizing Veal as the protein and its appropriate vegetables and sauce.

5. Produce a tasting menu utilizing list ingredients and modern plating techniques.

6. Identify Types/Styles of Service and their implication on menu and production planning.

7. Observe and demonstrate modern cooking techniques using the principles of molecular gastronomy and sous vide cooking.

8. Observe and demonstrate modern plating styles for Entrees utilizing colour, texture and nutritional balance.

9. Design a 5 course gastronomic menu from a market basket of ingredients supported by a requisition of foods.

Examination –Day (Written)

3 Hours

Objective To evaluate the candidate’s ability to write and prepare a menu from a provided market list of ingredients within a specific time. All kitchen activities will be evaluated including proper sequence of preparation, observation of all sanitation codes, plating, taste and finishing skills.

Activities The candidate will be presented a market basket and each ingredient in the basket must be used to some extent. A five course menu must be submitted within the allocated time supported by a product requisition.

Examination Criteria:

Create a Five (5) Course Gastronomic Menu Requisition: Complete list of all foods required based on four (4) plates of each course.

Cold Appetizer


Hot Appetizer

Main Course


Four (4) plates of each course

Examination-Day (Practical)

The Candidate will prepare the 5 course menu within the allotted time guidelines. On the day of examination, the candidate will present a work plan to the lead examiner. The candidate will receive their requisition of menu ingredients, identify quality and shortages. The candidate will be assigned a second year apprentices to assist with food transporting and maintaining clean working conditions. The apprentice is not permitted to assist with any preparation or cooking of food products during the examination process.

Minimum skills that must be displayed for the exam are:

-Total meal weight should not exceed 600 – 700 grams. -You may not display more than 2 items cooked the same way -You must use a variety of preparation methods and ingredients -You must show uniformity in size and weight of each of the four plates while displaying innovative presentation.


All candidates will be supplied with pots, pans, baking sheets, bowls, etc. However, specialty pots, pans and equipment may be supplied by the candidates if necessary for a specific food preparation. eg. Teflon pans, pressure cookers, thermal circulators, etc.

The following is a list of equipment that should be supplied by the candidates:

Knives and small personal tools such as vegetable peeler, zester, skewers, cutters, pâté or specialty molds, etc.

Small electric tools -- mini chopper, hand held mixer, pasta maker, ice cream machine.

Specialty china or serving vessels may be supplied by the candidate, however, each institution will supply standard china.


A student will be assigned to each candidate to assist in gathering equipment or ingredients located throughout the kitchen as needed. Students will not assist with the actual cooking or mise en place. Candidates will assemble the 4 plates that are being evaluated and displayed.


On the day of the evaluation, candidates will have six hours to prepare the five-course menu for 4 people. There will be thirty (30) minutes between each course.

Timing Description

Set up – Candidates will have 60 minutes to set up their stations in advance of the examination. Gather ingredients – Candidates will be given 30 minutes before the start of the examination to gather food supplies and measure dessert ingredients before the start time of the six hours. Start time – Candidates will be allowed to prepare and cook all ingredients from the start of the six hours.

Timing Example

Set up Gather ingredients

7:30am to 8:30am 8:30am to 9:00am

Start time


Cold Appetizer




Hot Appetizer


Main Course




Examining/Marking Criteria

CCFCC Approved examiners will evaluate each candidate. The examination team will consist of a minimum of 3 examiners to evaluate cooking skills, sanitation, food presentation and taste.

CMC 712 Vegetarian and Nutritional Cuisine and food allergies


CMC candidates will need an in-depth knowledge of vegetarian cuisine, nutritional cooking, and food allergies. The candidate will need to know how to apply and work with ingredients used in the vegetarian cuisine and how to cook food with certain allergy specification. The candidate will apply the theoretical knowledge obtained in the online theory class by putting together several dishes based on the exam guidelines.

Core Outcomes


Identity the most common soy products and their use in the vegetarian cuisine.


Demonstrate a sound understanding of how to combine grains and legumes with


other products to achieve good nutritional value. Have a solid understanding of the importance of lipids, carbohydrates, vitamins


and minerals for vegetarian diets. Demonstrate the making of different varieties of seitan and apply various


cooking techniques. Demonstrate a sound understanding of how to cook with a variety of textured


vegetable proteins and vegetables. Have a sound understanding of seasonal locally grown vegetables and other


products used in vegetarian cuisine. Explain the difference between food allergies and food intolerance.


Have a good knowledge about the most common food allergies.


Have a good understanding of how to cook gluten-free food.

10) Demonstrate the knowledge of how allergen labelling works and how it is

applied in the industry.

Practical examination protocol for Vegetarian Cuisine, Nutritional Cuisine and Food Allergy

Product recognition.

The candidate must identify products provided by the examination jury.

The candidate must produce a three course vegetarian menu. Appetizer: ovolacto- vegetarian; main course: vegan which must include seitan; and dessert: ovovegetarian.

Prepare a dish for a person with dietary specifications. This could be a high energy dish, low sodium dish, etc. Specifications will be assigned on the day of the examination.

Create a dish from a variety of ingredients specifically assigned to the candidate for a specified food allergy. The requested allergy will be known to the candidate the moment he

or she receives the ingredients. Theoretical and practical knowledge will be assessed as the

candidate must recognise the wrong ingredient in a recipe provided by the examination jury, and replace them with the right ingredient from the ingredients received.


A panel of examiners will be present to critique the production and presentation of all work

of each candidate with feedback session following the conclusion of the day.

Passing grade is 70%.