Dates:
To be announced-Please check here for updated information on the program start date.
 

Full funding is available.

Small Class Sizes, Individualized Instruction, On-site Job Coaching

Students will train as Prep Cooks with Red Seal Chef Lita Moth in Selkirk College’s professional kitchen at the Tenth Street Campus in Nelson. Students will learn:

• Food preparation
• Chopping
• Mixing
• Measuring
• Terminology
• Planning
• Ordering
• Teamwork
• Clean up

This program runs for six hours per week for 23 weeks. Earn 29 credits in a combination of classroom and in-kitchen instruction. Our courses (read further descriptions) 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. 

Practicum placements will be 4-6 hours/week for 16 of the 23 weeks, with the employer and student determining a suitable schedule.  The practicum has all the expectations of paid employment: punctuality, preparation, participation, procedural safety, cooperation, effective communication, willingness to try assigned tasks, and teh practice of asking relevant questions.

On-site job coaching with Instructor, Lita Moth, throughout one or more work placements enables the student to continue to master workplace awareness, skills, and aptitude.

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 or register today contact Academic Upgrading by email or call 250.354.3230