Course Curriculum

  • 1

    Welcome

    • Welcome

    • Contact Information
  • 2

    Safety Resources

    • Sanitation & Safety: Food Hazards

    • Biological Hazards

    • Chemical Hazards

    • Physical Hazards

    • Personal Hygiene

    • Sanitation Resources

    • Safety Links

    • Reduce the Spread of COVID-19

    • COVID-19 and Food Safety

    • Shopping Safety Tips
  • 3

    EXTRAS

    • How to stock a modern pantry. The New York Times Article by Julia Moskin

    • 101 Salads by Mark Bittman

    • Lemongrass Recipes

    • Shakshuka Variations

    • Balkan style poached eggs

    • Windowpane potatoes.pdf

    • Rhubarb Spritz

    • Savoury Rhubarb Recipes Links
  • 4

    Lesson 1 - Knife Skills

    • Lesson 1 Video

    • Knife Introduction

    • Knife Cuts

    • Herbs and Spices

    • Tuscan Bean Salad

    • Shopping List Basics and Examples

    • Shopping List Template

    • Seasonal Availability Guide

    • Canada's Food Guide

    • Lesson 1 Quiz

    • Live Session Recording
  • 5

    Lesson 2 - Chicken

    • Lesson 2 Video

    • Poultry Basics

    • Poultry Classification

    • Poultry Grading

    • Thai Curry Chicken Shrimp Bowl

    • Chicken Mushroom Tomatoes

    • Chicken Stock

    • Green Beans

    • Recipe Ingredient Reference and Inspiration Photos

    • Lesson 2 Quiz

    • Live Session Recording
  • 6

    Lesson 3 - Seafood

    • Lesson 3 Video

    • Fin Fish

    • Shellfish

    • Mollusks

    • Crustaceans

    • Classical Seafood Cookery

    • Black Bean Couscous

    • Roasted Baby Potatoes

    • Marinated Salmon Black Bean Couscous

    • Paupiettes of Sole with Crabmeat

    • Recipe Ingredient Reference and Inspiration Photos

    • Fish Power Point

    • Lesson 3 Quiz

    • Live Session Recording
  • 7

    Lesson 4 - Vegetables

    • Lesson 4 Video

    • Principles of Cooking Vegetables - Texture

    • Principles of Cooking Vegetables - Flavour

    • Principles of Cooking Vegetables - Colour

    • Handling Vegetables

    • Mushrooms

    • Legumes

    • Potatoes

    • Vegetable Sandwich

    • Roasted Root Vegetables

    • Sun-Dried Tomato Spread

    • Vegetable Ratatouille

    • Braised Legumes

    • Recipe Ingredient Reference and Inspiration Photos

    • Lesson 4 Quiz

    • Live Session Recording
  • 8

    Lesson 5 - Eggs

    • Lesson 5 Video

    • Eggs

    • Functions of Eggs

    • Principles of Cooking Eggs

    • Methods of Cooking Eggs

    • Hollandaise

    • Other Breakfast Foods

    • Poached Eggs with Spinach and Smoked Salmon

    • Frittata

    • Omelette

    • Fried Green Tomatoes

    • Buttermilk Cheese Biscuits

    • Potato Apple Hash Browns

    • Hollandaise Sauce

    • Fried rice ( Student request )

    • Recipe Ingredient Reference and Inspiration Photos

    • Lesson 5 Quiz

    • Live Session Recording

  • 9

    Lesson 6 - Desserts

    • Lesson 6 Video

    • Basic Baking Principles

    • Systems of Measurement

    • Custards

    • Stirred Custards

    • Baked Custards

    • Orange Almond Biscotti

    • Bread Pudding

    • Pastry Cream

    • Mixed Berry Compote

    • Crépes with Nutella and Mixed Berries

    • Blueberry Peach Trifle

    • Recipe Ingredient Reference and Inspiration Photos

    • Lesson 6 Quiz

    • Live Session Recording

  • 10

    Lesson 7 - Final Assignment

    • Student Recipe Demonstration

    • Course Feedback Form

Instructor(s)

Frank Toneguzzo

Frank has been a chef for almost 40 years. He apprenticed and received his Red Seal in 1981. He has studied and worked in a variety of restaurants, and completed his formal training at George Brown College. Over the years he has worked at a many restaurants, catering companies and hotels. He started teaching at the college in 2000. In the 20 years he has been teaching, he has taught several different courses to a wide variety of students, including culinary foundations, professional culinary skills, Red Seal exam preparation, specific culinary topics and many other courses.