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Commercial Kitchen Assistant - Certificate of Completion
Overview
Small Class Sizes, Individualized Instruction, On-site Job Coaching
Please check back soon to find out about the next intake date!
Students will train as Prep Cooks with a Red Seal Chef in one of Selkirk College’s professional kitchens. Students will learn:
- Food preparation
- Chopping
- Mixing
- Measuring
- Terminology
- Planning
- Ordering
- Teamwork
- Clean up
Courses include:
- Food Safety and Sanitation (Food Safe)
- Production Procedures and Equipment
- Beverage Stations
- Preparation of Fruit and Vegetables
- Preparation of Starches
- Breakfast Cookery
- Salads and Sandwiches
- Meat Preparation and Cookery
- Soups, Stocks and Sauces
- Baked Goods and Dessert
Learning materials will build from existing curriculum for Prep Cook training and help students as they bridge to employment. Students who wish to take the Professional Cook program, but are not quite ready can take this program and become familiar with techniques, terminology, workplace expectations and curriculum in order to succeed later on.
Student placements can take place with an existing employer or can be newly created through this program. Placements will begin as soon as the student has completed the food and restaurant environment safety training and orientation.
Demand for skilled entry-level employees in local restaurants and other food-based enterprises is high.
To find out more contact Academic Upgrading by email or call 250.354.3230.
Program Outcomes
Learners participating in the Commercial Kitchen Assistant Program at Selkirk College will finish their studies being able to demonstrate the following program outcomes:
- Demonstrate increased self-confidence
- Manage financial matters by applying principles of numeracy
- Use appropriate verbal, non-verbal and written skills to communicate
- Develop effective learning strategies and adapt them to new situations
- Create realistic personal, work and educational goals and plans to achieve them
- Exhibit positive professional behaviours and employment-related skills that maximize opportunities for success
- Demonstrate resilience, creativity and critical thinking in challenging situations
- Participate effectively as part of a team and in society
- Identify personal values, make decisions and balance responsibilities to increase well-being
- Practice appropriate safety procedures
- Use current and emerging technology effectively
Admission Requirements
In addition to meeting the general admission requirements to Selkirk College, the applicant must meet the following Commercial Kitchen Assistant Program requirements to be considered fully qualified:
- Participate in an intake interview with the instructor
- Have the ability to learn and participate in a commercial kitchen setting
- Have had no behavioral or emotional problems that would significantly interfere with the learning or safety of self or others
- Have a commitment to learning
Instructors will balance the needs of the classroom in regards to the following guidelines that determine capacity. For a class with maximum enrolment of 12:
- 0 High Needs Students
- 2-4 Moderate Needs Students (no more than 30% of total students): mild cognitive disability and higher adaptive functioning level; no support worker required; most activities and choices made independently; physically able to perform kitchen duties with moderate supervision; and established success in interactions with others with limited supervision.
- 8-10 Low Needs Students (70% of total students or higher): no cognitive disability, although barriers to employment may be present; no support worker required; activities and choices made independently; physically able to perform kitchen duties independently; and established success in interactions with others.
Complete an application form
Participate in an interview (in person or by telephone) with the CKA instructor before entry to the program.
Provide a recommendation from an instructor in the School of Academic Upgrading and Development at Selkirk College, or a referral from a community agency, another college or high school.
In order to receive your credential in your program, you must complete all of your courses.
Courses
CKA20 - Food Safety, Sanitation and Hygiene
CKA 20 Food Safety, Sanitation and Hygiene is a food handling, sanitation and work safety course designed for food service establishment operators and front line food service workers such as cooks, servers, bussers, dishwashers, and deli workers. The course covers important food safety and worker safety information including foodborne illness, receiving and storing food, preparing food, serving food, cleaning and sanitizing. Personal hygiene in a kitchen environment will also be covered.
CKA21 - Production Procedures and Equipment
CKA 21 Production, Procedures and Equipment familiarizes students with the commercial kitchen environment. Sanitation and safe procedures continue to be elaborated on. Students are exposed to and learn to use tools and equipment typical to the commercial kitchen. They learn industry standard procedures to help create and maintain a safe and smoothly-running kitchen environment. This course will emulate a working commercial kitchen employment environment, with expectations surrounding safety, attendance, and communication.
CKA29 - Baked Goods And Desserts
CKA 29 Baked Goods and Dessert will focus on bread making. Students will learn how to attractively arrange a variety of bread for service. The participants will also work with producing various garnishes and attractively plating finished product desserts.
CKA30 - Practicum
CKA 30 Commercial Kitchen Assistant Practicum integrates the skills developed from training into the workplace environment, reinforcing learners' new skills and knowledge. The practicum gives the student an opportunity to apply, extend, and integrate academic or technical knowledge through work experience with qualified organizations.
Culinary Management - Diploma
Overview
This program provides both the fundamental culinary and management skills for students with no previous culinary backgrounds looking to manage, own or operate a food and beverage business in the future.
Aspire to Own/Operate a Successful Food & Beverage Business
The Culinary Management diploma is developed for today’s aspiring contemporary chef looking to gain their culinary, management and/or entrepreneur skills.
Courses Include
- Professional Cook Levels 1 & 2**
- Management Communications
- Computer Applications
- Food and beverage cost controls
- Food service management
- Human Resource Management
- Organizational Leadership
- Mixology and Oenology
** Professional Cook Levels 1 & 2 are part of the ITA (Industry Trades Association) credential and can be used towards gaining a Red Seal certification.
This program is held at the Tenth Street Campus in beautiful Nelson, BC.
Program Outcomes
Upon successful completion of this program, learners will be able to:
- Explain terms, concepts and theories relevant to the Canadian culinary and hospitality industries
- Demonstrate developing critical and creative thinking skills
- Apply emerging problem-solving skills
- Communicate effectively and efficiently in various formats to a variety of stakeholders, consistent with industry expectations
- Outline professional and ethical standards within their field
- Conduct themselves in a professional and ethical manner in academic and work-related environments
- Apply basic accounting principles as required
- Apply the basic principles of organizational behaviour, management theories and human resource management
- Competently use standard industry technology in communication and record keeping/data collection
- Explain the function of all standard kitchen equipment
- Demonstrate a working knowledge of restaurant operations and their value to the economy
- Demonstrate proficiency in menu development
- Apply industry-specific government health, safety and environmental standards and regulations
AND
Professional Cook Training Level 1
Upon successful completion of this program, learners will be able to:
- Describe essential elements of trade knowledge
- Describe all relevant industry safety standards, practices and procedures
- Describe all relevant industry sanitary standards
- Demonstrate a variety of basic production procedures
- Describe ordering and inventory practices
- Describe general concepts surrounding ingredients and nutrition
- Prepare stocks, soups, sauces and thickening and binding agents
- Prepare and process vegetables and fruit in a variety of ways
- Prepare and process a variety of starches
- Cut, process and cook meat, poultry and seafood
- Prepare a variety of garde manger items
- Prepare a variety of eggs dishes and breakfast items
- Describe the principles of baking
- Prepare a variety of baked goods and desserts
- Prepare and serve coffee, tea and non-alcoholic beverages
Professional Cook Training Level 2
Upon successful completion of this program, learners will be able to:
- Describe essential elements of trade knowledge
- Describe ordering and inventory practices
- Describe general concepts surrounding ingredients and nutrition
- Describe relevant human resource concepts
- Describe and perform cost management functions
- Describe front of house operations
- Prepare soups and sauces
- Prepare and process vegetables and fruit in a variety of ways
- Prepare and process a variety of starches
- Cut, process and cook meat, poultry and seafood
- Prepare a variety of garde manger items
- Prepare a variety of baked goods and desserts
Admission Requirements
- Any English course at the Grade 12 level with a minimum of 67% or higher. For international applicants, IELTS 6.5 overall band score (with no band less than 6.0), or equivalent on other internationally recognized English language proficiency tests. If an international student applies with an IELTS of 6.0 overall score (with no band less than 5.5), then they would need to meet the requirements below.
- Applicants who lack the specific English admission requirements may still gain admission to the program with the understanding that they will complete ENGL 66 Essential English with a minimum of 67% in the first year of their program. This course must be completed to be able to advance beyond 30 program credits.
Students must acknowledge that they are in good health, able to stand for long periods of time and able to lift up to 25 kg.
In order to receive your credential in your program, you must maintain a minimum GPA of 2.00 and can carry no more than one (1) failing grade in the previous term courses to be promoted to subsequent terms. In order to continue in the program and/or to graduate, students may not miss more than 10% of classroom and practical training in the program for each Professional Cook level. For Industry Training Authority (ITA) assessment, grading will be based on provincial standards set by the ITA of BC for Professional Cook Training. Seventy-five (75) per cent of the final grade will be based on practical work and 25 per cent of the final grade will be based on theory. Students must also complete the allotted ITA work-based training hours for PC1 before moving to PC2.
Courses
COOK100 - Professional Cook Level 1
COOK 100 Professional Cook 1 means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations. A Professional Cook 1 usually works in a supervised environment and performs basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. They must be able to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. At this level, a professional cook should have a solid foundation of culinary skill.
CULM163 - Mixology and Oenology
CULM 163 Mixology and Oenology. The purpose of this course is to introduce the learner the fundamental beverage knowledge required to manage a resort/hotel beverage operation. The course is clearly broken into theoretical and practical segments. From a theoretical point of view, the learner will become familiar with important government regulations and the liabilities that influence a beverage operation. The ''Serving It Right'' Program, (a provincial requirement for anyone serving alcoholic beverages in BC will be covered thoroughly). The course will examine the methods of production of different spirits, beers and wine. A significant portion of the course will be spent on wine appreciation. Classroom discussion will cover grape varietals, VQA standards & certification, wine production and wine tasting arrangements. Wine and food pairing will also be covered with a general overview of classical cooking terminology. From a practical point of view, the course will provide the learner with the controlled formal practice time necessary to learn the full range of mixology methods ' stirring, building, shaking, and blending.
COOK101 - Professional Cook Level 1
COOK 101 Professional Cook 1 means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations. A Professional Cook 1 usually works in a supervised environment and performs basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. They must be able to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. At this level, a professional cook should have a solid foundation of culinary skill.
CULM171 - Work Term
CULM 171 Work Term is a full-time paid work experience. It is monitored by the College and evaluation is completed by the employer and program instructors. Experiential learning is effective because it provides students with opportunities to acquire supervisory skills and competencies that are applicable to their future careers. This approach recognizes that a supervisor requires significant practice of the principles and skills learned during study and looks to the hospitality and tourism industry to provide an environment in which this practice can take place. This work term gives students an opportunity to apply and extend academic knowledge while employed with qualified hospitality and tourism employers throughout B.C., Canada and the world.
COOK200 - Professional Cook Level 2
COOK 200 Professional Cook Level 2. A Professional Cook 2 usually works under some supervision and performs a variety of cooking and food preparation tasks using multiple cooking methods. In addition to using the major techniques and principles used in cooking, baking, and other aspects of food preparation, at this level, a professional cook should have a preliminary understanding of food costing, menu planning, and purchasing processes.
CULM155 - Computer Applications
CULM 155 Computer Applications will provide the student with a general introduction to computers and Microsoft application software. Setting up and using email and Moodle is emphasized, as assignments will be submitted to the instructor via this venue. The student will also explore and utilize the web and/or online libraries, searching for information for class assignments.
The student will assimilate the basics of Microsoft Word with regards to correct formats for posters / announcements, résumés, research papers, envelopes, letters, tables and newsletters including all page and print enhancements. Form letters, mailing labels and directories are also covered using the Mail Merge function. The student will also cover the basics of Microsoft Excel, using a number of commands to enhance a worksheet, chart sheets, templates and graphs. Page and print enhancements will also be utilized. The final section covers the integration of Word and Excel.
CULM153 - Organizational Leadership
CULM 153 Organizational Leadership. This course is designed to help prospective supervisors understand how individuals and organizations function effectively. It provides students with a working knowledge of the formal relationships between employees and management in the work place through the study of leadership styles, motivation, group dynamics and conflict resolution. Students will gain an understanding of the skills required to lead people and to contribute to a team effort. This course also examines changes in society and how they are influencing organizations relating to employee and management roles in time management, stress management, and problem solving.
CULM259 - Management Communications
CULM 259 Management Communications. Learning to communicate effectively involves knowledge and practice at a number of levels. In addition to theories about intrapersonal, interpersonal, group dynamics, and cross cultural communication, this course builds on a variety of practical business communication topics that are useful to managers in the hospitality and tourism industries. Selected topics and case studies assist students in developing the skills necessary for successful communications. The cross cultural communications component of the course is designed to prepare students for the challenge of living and working in an increasingly diverse society. Students will study both theoretical and practical aspects of communicating with people from other cultures. Examination and understanding of other cultures, including language, values and stereotyping, are emphasized in addition to a focus on the wide range of situations in which students may find themselves dealing with cross-cultural issues, particularly when conflict or misunderstanding occurs. Discussions and video components assist students in developing the skills necessary to succeed in the hospitality industry.
CULM164 - Food and Beverage Cost Controls
CULM 164 Food and Beverage Cost Controls is critical to the financial well-being of any food operation. ''Control'' is used in the context of managing an information system - not the manipulation and suppression of people. Fundamentals of internal controls and information systems for food and beverage operations will be covered. The course covers techniques of effective purchasing, receiving and production; sales control and food and beverage cost calculations. Labour cost control methods are explained and discussed.
CULM254 - Human Resources Management
CULM 254 Human Resources Management has a profound effect on the success of tourism operations. An understanding of fundamental human resources theory and practices is necessary in the service sector where the link between the tourism operation and the guest is so critical. Innovative approaches to human resources management are necessary to recruit and retain the right people in the industry. This course focuses on the critical issues that concern managers in the tourism industry, employee relations, recruiting and selection, challenges and trends and employment standards.
CULM265 - Food Service Management
CULM 265 Food Service Management. The Food and Beverage Department, be it a hotel or resort, is a high profile department and can be a substantial profit centre. It is one thing to understand that you must control a Food and Beverage operation, but it is another to understand how, when and why you must do it. The purpose of this course is to show how you can manage the department to provide desired levels of profitability and customer satisfaction. Through lectures and hands on operations exercises, you will study food and beverage operations and learn how to analyze and implement changes that will affect the success of the food service department.
Tuition & Fees
All amounts are estimates and are subject to change. Tuition amounts are based on a full-time course load. Please note that many programs have additional costs beyond those listed here. For more information, please visit Tuition & Fees.