Cook Training, Professional
3-Term Certificate at Tenth Street, Nelson
Program Courses
Course of Studies
Translation key:
- Crd = Credits
- Ttl = Total course hours
Courses marked as (D) are available via Distance Education.
| Course | Name | Cred | Ttl |
|---|---|---|---|
Term 1 |
|||
| COOK 100 A
|
Occupational Skills | 0 | 45 |
| COOK 100 B | Stocks, Soups and Sauces | 0 | 58 |
| COOK 100 C | Vegetables and Fruits | 0 | 33 |
| COOK 100 D | Starches | 0 | 33 |
| COOK 100 E | Meats | 0 | 58 |
| COOK 100 F | Poultry | 0 | 43 |
| COOK 100 G | Seafood | 0 | 33 |
| COOK 100 H | Garde Manger | 0 | 43 |
| COOK 100 I
|
Eggs, Breakfast Cookery and Dairy | 0 | 18 |
| COOK 100 J | Baked Goods and Desserts | 0 | 0 |
| COOK 100 K | Beverages | 0 | 6 |
| Total: | 0 | 370 | |
| Course | Name | Cred | Ttl |
Term 2 |
|||
| COOK 101 A | Occupational Skills | 0 | 15 |
| COOK 101 B | Soups, Stocks and Sauces | 0 | 58 |
| COOK 101 C | Vegetables and Fruit | 0 | 33 |
| COOK 101 D
|
Starches | 0 | 33 |
| COOK 101 E | Meats | 0 | 58 |
| COOK 101 F | Poultry | 0 | 43 |
| COOK 101 G | Seafood | 0 | 33 |
| COOK 101 H | Garde Manger | 0 | 43 |
| COOK 101 I | Eggs, Breakfast Cookery and Dairy | 0 | 23 |
| COOK 101 J | Baked Goods and Desserts | 0 | 45 |
| COOK 101 K | Beverages | 0 | 6 |
| Total: | 0 | 390 | |
| Course | Name | Cred | Ttl |
Term 3 |
|||
| COOK 200 A | Occupational Skills | 0 | 45 |
| COOK 200 B | Stocks, Soups and Sauces | 0 | 58 |
| COOK 200 C | Vegetables and Fruits | 0 | 45 |
| COOK 200 D | Starches | 0 | 44 |
| COOK 200 E | Meats | 0 | 60 |
| COOK 200 F | Poultry | 0 | 25 |
| COOK 200 G | Seafood | 0 | 33 |
| COOK 200 H | Garde Manger | 0 | 45 |
| COOK 200 J | Baked Goods and Desserts | 0 | 0 |
| Total: | 0 | 355 | |
COOK 100 A Occupational Skills Theory/Practical
Trade Knowledge
Cooks need to understand the personal and professional expectations of various occupations in the trade as well as the training and certification programs available throughout their career.
Safety Standards
There are many hazards present in the kitchen and a cooks must have a good working knowledge of recommended safety and fire prevention procedures.
Menu Planning
Cooks prepare foo.d from a variety of different menu styles and formats, and should be familiar with common menu terminology and composition.
COOK 100 B Stocks Soups and Sauces
Stocks
Correctly prepared stocks are essential to the preparation of many dishes, and cooks must know the correct preparation methods and uses of a variety of types of stock.
Thickening and Binding Agents
A number of different thickening and binding agents are used in food preparation, and cooks must select and use them correctly for a variety of tasks.
Soups
A variety of soups are prepared for use in most foodservice establishments, and cooks must know how to correctly prepare the basic types of clear and thick soups.
Sauces
Sauces are an integral part of many dishes, and cooks must know how to prepare and correctly use the leading types of sauces.
COOK 100 C Vegetables and Fruits
Vegetables
Cooks must identify, select and prepare a variety of vegetables on a daily basis for use in other dishes and as accompaniments.
Fruit
Fruits and fruit juices are being used more and more frequently in food preparation. Cooks must be able to identify, select, and prepare them correctly
COOK 100 D Starches
Potatoes
A variety of potatoes and potato dishes are used daily in most food service establishments. Cooks must identify different varieties of potatoes and then prepare them in a number of different ways correctly.
Pastas and Farinaceous Products
Pasta and noodle dishes are an integral part of many menus. Cooks must be able to correctly identify, use, and prepare a variety of pasta and noodle dishes.
COOK 100 E Meats
Cut and Process Meats
Cooks must be able to identify various types of meat and cut and process them correctly. Cuts of meat are prepared differently according to their characteristics, and cooks must be able to identify the characteristics of each different type.
Cook Meats
Meats are prepared in a variety of ways and cooks must be able to identify, select, and prepare different types of meat using dry, moist, and combination methods.
COOK 100 F Poultry
Cut and Process Poultry
Cooks must be able to identify various types of poultry and cut and process them correctly. Cuts of poultry are prepared differently according to their characteristics, and cooks must be able to identify the characteristics of each different type.
Cook Poultry
A variety of poultry and poultry products are used in most foodservice operations, and cooks must be able to identify, select and prepare them correctly.
COOK 100 G Seafood
Cut and Process Seafood
Cooks must be able to identify, cut and process a variety of types of fish and shellfish for use in the kitchen.
Cook Fish
Fish dishes are key components of many menus, and cooks must be able to prepare fish dishes in a variety of ways.
Cook Shellfish
Shellfish form the basis for many menu items, and cooks must know how to prepare shellfish in a variety of different ways.
COOK 100 H Garde Manger
Dressings, Condiments and Accompaniments
Salads are a key component of most menus, and cooks must be able to identify and prepare a variety of salad dressings.
Salads
Different types of salads and salad ingredients are components of most foodservice menus, and cooks must be able to identify and prepare the basic types of salads.
Sandwiches
Cooks must be able to identify and prepare a variety of hot and cold sandwiches.
COOK 100 I Eggs and Breakfast Cookery and Dairy
Egg Dishes
Eggs and egg dishes are the key components of breakfast menus, and cooks must be able to identify and prepare eggs and egg dishes in a variety of ways.
Breakfast Accompaniments
In addition to egg dishes, there are a number of different accompaniments and breakfast items that cooks must be able to identify and prepare correctly.
Dairy Products and Cheeses
There are many different types of dairy products and cheese. Cooks must be able to identify, select, and use them in a variety of ways.
COOK 100 K Beverages
Beverages are served in most foodservice establishments. Cooks must be able to identify and prepare common types of beverages.
COOK 101 A Occupational Skills
Trade Knowledge
Cooks need to understand the personal and professional expectations of various occupations in the trade as well as the training and certification programs available throughout their career.
Safety Standards
There are many hazards present in the kitchen and a cooks must have a good working knowledge of recommended safety and fire prevention procedures.
Menu Planning
Cooks prepare food from a variety of different menu styles and formats, and should be familiar with common menu terminology and composition.
COOK 101 B Stock, Soups and Sauces
Stocks
Correctly prepared stocks are essential to the preparation of many dishes, and cooks must know the correct preparation methods and uses of a variety of types of stock.
Thickening and Binding Agents
A number of different thickening and binding agents are used in food preparation, and cooks must select and use them correctly for a variety of tasks.
Soups
A variety of soups are prepared for use in most foodservice establishments, and cooks must know how to correctly prepare the basic types of clear and thick soups.
Sauces
Sauces are an integral part of many dishes, and cooks must know how to prepare and correctly use the leading types of sauces.
COOK 101 C Vegetables and Fruits
Vegetables
Cooks must identify, select and prepare a variety of vegetables on a daily basis for use in other dishes and as accompaniments.
Fruit
Fruits and fruit juices are being used more and more frequently in food preparation. Cooks must be able to identify, select, and prepare them correctly.
COOK 101 D Starches
Potatoes
A variety of potatoes and potato dishes are used daily in most food service establishments. Cooks must identify different varieties of potatoes and then prepare them in a number of different ways correctly.
Pastas and Farinaceous Products
Pasta and noodle dishes are an integral part of many menus. Cooks must be able to correctly identify, use, and prepare a variety of pasta and noodle dishes.
Rice, Grains and Legumes
Rice is an essential accompaniment to many ethnic foods and one of the main starch components on many menus. Cooks must be able to correctly identify and prepare rice and a variety of rice dishes.
COOK 101 E Meat
Cut and Process Meats
Cooks must be able to identify various types of meat and cut and process them correctly. Cuts of meat are prepared differently according to their characteristics, and cooks must be able to identify the characteristics of each different type.
Cook Meats
Meats are prepared in a variety of ways and cooks must be able to identify, select, and prepare different types of meat using dry, moist, and combination methods.
COOK 101 F Poultry
Cut and Process Poultry
Cooks must be able to identify various types of poultry and cut and process them correctly. Cuts of poultry are prepared differently according to their characteristics, and cooks must be able to identify the characteristics of each different type.
Cook Poultry
A variety of poultry and poultry products are used in most foodservice operations, and cooks must be able to identify, select and prepare them correctly.
COOK 101 G Seafood
Cut and Process Seafood
Cooks must be able to identify, cut and process a variety of types of fish and shellfish for use in the kitchen.
Cook Fish
Fish dishes are key components of many menus, and cooks must be able to prepare fish dishes in a variety of ways.
Cook Shellfish
Shellfish form the basis for many menu items, and cooks must know how to prepare shellfish in a variety of different ways.
Corequisites:
COOK 101 H Garde Manger
Dressings, Condiments and Accompaniments
Salads are a key component of most menus, and cooks must be able to identify and prepare a variety of salad dressings.
Salads
Different types of salads and salad ingredients are components of most foodservice menus, and cooks must be able to identify and prepare the basic types of salads.
Sandwiches
Cooks must be able to identify and prepare a variety of hot and cold sandwiches.
COOK 101 I Eggs, Breakfast Cookery and Dairy
Egg Dishes
Eggs and egg dishes are the key components of breakfast menus, and cooks must be able to identify and prepare eggs and egg dishes in a variety of ways.
Breakfast Accompaniments
In addition to egg dishes, there are a number of different accompaniments and breakfast items that cooks must be able to identify and prepare correctly.
Dairy Products and Cheeses
There are many different types of dairy products and cheese. Cooks must be able to identify, select, and use them in a variety of ways.
COOK 101 J Baked Goods, and Desserts
Principles of Baking
Cooks must be able to understand the principles and procedures used in baking and dessert preparation.
Pastries
Cooks must be able to identify and prepare a variety of pies and basic pastry items.
Desserts
A variety of basic desserts are a key component of most foodservice menus. Cooks must be able to identify and prepar
different types of basic fruit desserts, custards, and puddings.
Quick Breads
Quick breads are used in a variety of different parts of the menu. Cooks must be able to identify and prepare different types of quick breads using the two major preparation methods.
Cookies
There are a number of varieties of cookies and different preparation methods for each. Cooks must be able to identify and correctly prepare cookies using the common methods.
Yeast Products
Basic yeast breads are a key component of most foodservice operations. Cooks must be able to identify and correctly prepare basic yeast doughs and products.
COOK 101 K Beverages
Beverages
Beverages are served in most foodservice establishments. Cooks must be able to identify and prepare common types of beverages.
COOK 200 A Occupational Skills
Trade Knowledge
Knowing the rights and responsibilities of employees and employers is an important part of any occupation.
Menu Planning
Cooks must understand the principles of menu planning in order to design an effective menu.
Ordering and Inventory
Managing inventory is essential to any foodservice establishment. Cooks must be able to follow routine inventory procedures on a daily basis.
Human Resource and Leadership Skills
Effective communication is a key part of the successful operation of any establishment. Cooks must be able to communicate effectively in order to work successfully as a team.
Front of House
A variety of different table settings are used in foodservice establishments. Cooks must know the appropriate table settings and service techniques for a variety of menu styles.
Cost Management
Managing costs and inventory is essential to any foodservice establishment. Cooks must be able to follow routine cost management procedures on a daily basis.
Ingredients and Nutritional Properties
Good nutrition is essential to good health. Cooks must understand the principles and procedures for preparing nutritious food.
Ingredients and Nutritional Properties
Good nutrition is essential to good health. Cooks must understand the principles and procedures for preparing nutritious food.
COOK 200 B Stocks, Soups and Sauces
Soups
Specialty soups such as consommé and bisque are a part of many menus. Cooks must know the correct procedures for preparing specialty soups.
Sauces
Cooks must be able to prepare derivative sauces from the leading types of sauces, and use them correctly for a variety of menu items.
COOK 200 D Vegetables and Fruits
Vegetables
Cooks must prepare vegetables in a variety of methods, using additional techniques such as stuffing, turning, glazing, and gratinating.
Vegetarian Dishes
Vegetarian menu items are becoming increasingly popular, and cooks must be able to identify the leading vegetarian diets, choose suitable menu items, and prepare a variety of vegetarian dishes.
COOK 200 D Starches
Potatoes
Specialty potato dishes are the mainstay of many menus, Cooks must be able to prepare a variety of potato dishes in both small and large volumes.
Pastas and Farinaceous Products
Fresh and stuffed pastas and other farinaceous products are common items on many foodservice menus. Cooks must know how to prepare fresh pasta, stuffed pastas, and a variety of specialty pasta dishes and farinaceous products.
Rice, Grains and Legumes
Grains and legumes are becoming more and more popular on foodservice menus. Cooks must be able to identify and correctly prepare a variety of grains and legumes.
COOK 200 E Meats
Cut and Process Meats and Poultry
In order to correctly prepare meat products, cooks must be able to identify the correct cutting and processing procedures for primary and secondary cuts of meat.
Cook Meats
Dry heat, moist heat, and combination methods of cooking meat are part of most foodservice menus. Cooks must be able to choose a suitable cooking method for various cuts, and then correctly prepare a variety of meat dishes.
COOK 200 F Poultry
Cut and Process Poultry
In order to correctly prepare meat and poultry products, cooks must be able to identify the muscle and bone structure and correct cutting procedures for primary and secondary cuts of meat and poultry.
Prepare Poultry
Cooks must prepare poultry using a variety of cooking methods.
COOK 200 G Seafood
Cut and Process Seafood
Cooks must cut, clean, and process a variety of seafood for use in the kitchen.
Cook Fish
Fish dishes are a component of many menus. Cooks must be able to correctly prepare a variety of fish dishes using various cooking methods.
Prepare Shellfish
Shellfish are used on many menus, and cooks must be able to correctly prepare a variety of shellfish and shellfish dishes.
COOK 200 H Garde Manger
Dressings, Condiments and Accompaniments
Specialty salad dressings and cold sauces are used on many foodservice menus. Cooks must be able to identify and correctly prepare and utilize a variety of dressings and cold sauces.
Salads
Specialty salads are becoming more and more common on many foodservice menus. Cooks must be able to identify and correctly handle specialty salad ingredients.
Hors-d'œuvre and Appetizers
There are many types of hot and cold hors d'oeuvre. Cooks must be able to identify and correctly prepare a variety of common types of hors d'oeuvre.
Presentation Platters
Presentation platters are a key component of banquet preparation in many foodservice establishments. Cooks must know the principles and correct preparation of a variety of vegetable, fruit, cheese, and meat platters.
