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View our Virtual tourCourses - September 2025
Level 1
Course details
Conestoga 101
CON0101
- Hours: 1
- Credits: 0
- Pre-Requisites:
- CoRequisites:
The Italian Table: A Cultural Journey
CUL8120
Appreciating evolution is a prerequisite of your culinary education. From Apicius to Gioacchino Rossini, Italian ingredients have captured the hearts of many. Extra virgin olive oil and observing regional differences, especially within cuisine; the ever-elusive truffle with their unique aroma and flavour, or genuine Traditional balsamic vinegar, students will have the opportunity to explore, investigate and taste what has become known as the Italian table. This course will include extensive guided tastings supported by theoretical application of flavouring techniques in lab settings.
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Italian Classics 1
CUL8130
Italian cooking is about cooking the regions of Italy. Each region has its own unique and distinct features providing a canvas of cultural traditions and distinct approaches to food. Beyond the physical cast of people, distinct spoken language and nature, each region has a clear method to their cooking. Students will explore ingredients that define the various regions from the northern peninsula, the distinguished traditions of central Italy to the many robust flavors of southern Italy. This course will be supported by a theoretical component that will enhance the principle of learning a culture through its foodways.
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Cured Meat Production 1
CUL8140
Though the art of curing meat did not originate in Italy, it's evolution in this country has undoubtedly produced some of the most noteworthy products in this category. Throughout this course we will focus on the production of the 'Big 8'; guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto and salami, as well as several other Italian regional specialties.
- Hours: 35
- Credits: 2
- Pre-Requisites:
- CoRequisites:
The Italian Baker: Bread, Pizza, Grissini
CUL8150
Students will create and develop a selection of specialty breads using Italy's distinctive flour combinations. Breads, pizza and focaccia will be prepared with a variety of textures, flavours and colours. With a hands-on approach to specialty rolls, traditional Italian regional leavened breads including Ciabatta, regional Ligurian, Pugliese and Sicilian focaccia and pizza along with grissini will provide lasting flavours of Italy.
- Hours: 35
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Italian Menus: Principles, Technique, Concepts
CUL8160
From ancient Rome, Italy has been conquered, re-conquered and ruled by the Byzantine Greeks, the Normans, the French, Germans, the Spanish and Arabs who have enhanced themselves no less at the expense of the people. As a result, and fragmented culturally, these differences have imbedded their influences into what we identify as Italian cuisine. Italian menus will be explored from a geographical and political perspective referencing what constitutes Northern and Southern Italian cuisine noting the significance of the 'Mezzogiorno'. Attention to Sicilian cuisine will address the influence of the Middle East, North Africa and Arab attributes.
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Italian Gastronomy: A Historical Perspective
CUL8170
Apicius (1st C) said `we eat first with our eyes' and that first bite of flavour quickly translates to an instinctive appreciation of how food, colours, portion size and masterfully skilled talent is required to create Italian gastronomy. From Imperial Rome and the Mediterranean basin including Greece, cuisine was based on bread, olive oil and wine noting the Byzantine and Oriental influences. Students will study Demeter (the Goddess of Grain), Dionysus (God of the Grape) and Athena (Goddess of the Olive) from the perspective of what has become known as Italian gastronomy. This course will carefully approach cuisine and culture from a historical perspective examining select influences in the Italian culinary timeline.
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Italian Conversation
LANG8000
The Italian Conversation course is an introduction to the basic elements of the Italian language. Students will be introduced to culturally related topics that will aid in appreciating history, lifestyle and the contemporary Italian speaking world. Active exercises have been developed to assist your listening, speaking, reading, and writing proficiencies.
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Level 2
Course details
Farm to Table: The Italian Perspective
CUL8180
Farmers feed a community and the raw ingredients that are used to create a dish begins with their attention to detail and a commitment to the earth. Students will garnish a profound appreciation and understanding of the most essential products used in regional Italian cuisine. Tasting analysis will be part of the process whereby students will taste and analyze select ingredients associated to regional influences that will facilitate authenticity in recipes. Distinguishing quality identifiers include DOP, IGT, DOC, DOCG which addresses products such as cheese, balsamic, cured meats, olives, olive oil and wine.
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Italian Inspiration: Chef Driven Menus
CUL8190
The development of Italian cuisine has evolved from exceptional raw ingredients, a respect of the Mediterranean diet, taste and trends that are driving innovation yet maintaining a level of integrity. Original flavour of the most famous Italian preparations has remained at the forefront of chefs around the globe. Consider Lasagne alla Bolognese from Emilia Romagna, the famous Tuscan Ribollita or Cuccia from Sicily, students will be challenged to create menu preparations that resonate with authenticity, a unique richness in flavour showcasing technique and learned principles of the Italian table.
- Hours: 35
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Italian Classics 2
CUL8200
At the heart of all cooking, it is the spirit of conviviality, the satisfaction that comes from sharing a meal. From Classics of Italian Cooking I, students will pursue further knowledge and expertise in flavour development, skill and competence in Italian cooking classics. From the North, influences of France, Spain and Austria are noted; Southern Italy embraces the sun and what it provides – delicate, flavour driven food items synonymous with the Italian table. The complexity of alta cucina will be introduced and reinforce the techniques and authenticity required to accomplish these dishes.
- Hours: 35
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Cucina Italiana
CUL8210
Students culminate their studies with an opportunity to highlight how an Italian meal may be presented. The spark of a meal should grow in terms of weight, body, flavour and texture. This experience will give students the opportunity to challenge the traditional framework of a menu, assess their developed skills and present their artistry. Their dishes should present distinguish flavours, contrast in colours and respect healthful attributes. An established philosophy of Italian food that is meant to share, inspire and bring joy will be the hallmark of feeding the spirit as well as the body with the student's ability to evolve their technique and development. Menu development will include a beverage tasting and be presented in an audience format of colleagues and guests.
- Hours: 70
- Credits: 5
- Pre-Requisites:
- CoRequisites:
Field Placement (Italian Culinary Arts)
FPLT8530
In this 2-week visit to Italy, students will have an opportunity to experience Italian culture firsthand while visiting local producers, artisans and chefs. Hands on pizza and pasta experiences will be highlights and there will be opportunities for students to develop their knowledge of Italian wines, spirits, beer and cheeses. Students will celebrate the various regions' options in a tasting format while developing attention to ingredients and a natural sense of taste.
- Hours: 138
- Credits: 5
- Pre-Requisites:
- CoRequisites:
Program outcomes
- Create and implement an authentic Italian menu, including food preparation and service, and the selection of wines that reflect the regional differences found in Italy.
- Converse in basic Italian and use the correct Italian terminology within a culinary operation.
- Identify, assess and select appropriate food products for authentic Italian cuisine.
- Prepare Italian cuisine within Canadian and EU Health, Safety and Nutrition regulations, standards, guidelines and processes
- Develop and present a marketing plan for a restaurant consistent with regional demographics and culture.
- Use Italian culinary techniques and preparations to create and showcase authentic regional Italian cuisine.