B.C.'s Energy College

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COOK 100 - Cook 1

The eight-week Cook 1 course prepares learners with the entry level skills required to work in the field of cooking. This course follows the twelve-week Camp Cook (COOK 090) course and includes the apprenticeship Cook 1 theory exam.  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 skills.


Hours: 240 (Lecture Hours: 40;  Shop Teaching Kitchen: 200)


Total Weeks:  8




Non-Course Prerequisites:




Course Content:
This program follows the curriculum set forth by the Industry Training Authority.
-Trade knowledge
-Safety standards
-Sanitary standards
-Production procedures
-Menu planning
-Ordering and inventory
-Ingredients and nutritional properties
-Thickening and binding agents
-Pastas and farinaceous products
-Rice, grains, and legumes
-Cut and process meats
-Cook meats
-Cut and process poultry
-Cook poultry
-Cut and process seafood
-Cook fish
-Cook shellfish
-Dressings, condiments and accompaniments
-Egg dishes
-Breakfast accompaniments
-Dairy products and cheeses
-Principles of baking
-Quick breads
-Yeast products


Learning Outcomes:
Upon successful completion of this course, learners will be able to:
Trade knowledge
- Describe personal attributes and professionalism in the workplace
- Describe roles and responsibilities in the workplace
- Describe food service occupations
- Describe food service training programs and certification pathways
- Describe the history of the profession and emerging trends
Safety standards
- Describe workplace hazards (WHMIS)
- Describe general safety practices
- Describe basic first aid procedures
- Describe fire safety procedures and regulations
- Describe WorkSafe BC regulations in the workplace
Sanitary standards
- Describe food safety procedures (FOODSAFE Level 1 prerequisite)
- Describe the principles of Hazard Analysis – Critical Control Points (HACCP)
- Describe general food handling and storage and procedures
- Describe the causes and preventions of food borne illness
- Describe procedures to maintain workplace sanitation and personal hygiene
Production procedures
- Identify kitchen knives and common types of hand tools and their uses
- Describe the maintenance and safety precautions of kitchen knives and hand tools
- Identify common types of kitchen equipment and their use, cleaning and maintenance
- Demonstrate the correct use of the Metric and Imperial/US measuring systems
- Convert recipes, calculate and adjust recipe yields
- Describe the general principles of cooking and baking
Menu planning
- Identify menu styles and formats
- Correctly utilize common menu terminology
- Describe a balanced menu
Ordering and inventory
- Describe receiving procedures
- Identify storage temperatures and procedures
- Describe the principles of reducing waste, re-using and recycling materials
- Identify correct waste management procedures
Ingredients and nutritional properties
- Describe the principles of seasoning and flavouring
- Identify seasoning and flavouring ingredients
- Describe general types of ingredients and their origins
- Describe the nutritional elements of food and their importance to good health
- Identify types of stocks and their uses
- Select ingredients for stocks
- Describe the principles of stick making
- Prepare white stocks
- Prepare brown stocks
- Describe stocks used in world cuisines
Thickening and binding agents
- Describe types and properties of thickening and binding agents
- Select the correct thickening and binding agents
- Prepare thickening and binding agents
- Describe the basic types of soups
- Identify and select ingredients for soups
- Prepare clear soups
- Prepare cream soups
- Prepare puree soups
- Describe the principles and methods of sauce making
- Describe leading types of sauces
- Select appropriate uses for types of sauces
- Prepare white sauces
- Prepare blond sauces
- Prepare brown sauces
- Prepare puree sauces
- Prepare emulsion sauces
- Identify and correctly store common varieties of vegetables
- Describe the properties and cooking potential of vegetables
- Cut and process common vegetables
- Describe the basic principles of vegetable preparation
- Blanch, steam, and boil vegetables
- Sauté and stir fry vegetables
- Deep-fry and pan-fry vegetables
- Bake and roast vegetables
- Grill and broil vegetables
- Identify and correctly store fruits
- Understand the properties and cooking of potential fruit
- Cut and process common types of fruit
- Prepare fruit using a variety of methods
- Prepare fruit juices
- Identify and correctly store potatoes
- Describe the properties and cooking potential of potatoes
- Cut and process potatoes
- Describe the basic principles of potato preparation
- Describe basic potato finishing procedures
- Steam and boil potatoes
- Bake and roast potatoes
- Deep fry and pan-fry potatoes
- Puree and mash potatoes
- Sauté potatoes
Pastas and farinaceous products
- Identify and store dry pasta and noodles
- Cook dry pasta and noodles
- Identify types of sauces for dry pasta and noodles
- Prepare pasta and noodle dishes
Rice, grains, and legumes
- Identify and store common types of rice
- Describe basic cooking methods for rice
- Cook rice using basic methods
- Prepare rice dishes
Cut and process meats
- Describe the muscle and bone structure of meat
- Describe the grading, inspection, and storage of beef
- Identify primal cuts of beef
- Identify secondary cuts of beef
- Portion cut beef, pork, lamb, and veal
Cook meats
- Describe the basic principles of meat preparation
- Describe basic cooking methods for meat
- Identify sustainable cuts of meat for various cooking methods
- Prepare meats for cooking
- Identify correct doneness of cooked meats
- Bake and roast meats
- Sauté and stir-fry meats
- Broil and grill meats
- Deep-fry and pan-fry meats
- Braise and stew meats (brown stews)
Cut and process poultry
- Identify types of poultry
- Describe the grading, inspection, and storage of poultry
- Identify cuts of chicken and turkey
- Portion cut chicken and turkey
Cook poultry
- Describe the basic principles of poultry cooking
- Identify basic cooking methods for poultry
- Identify suitable cuts of poultry for various cooking methods
- Prepare chicken and turkey for cooking
- Identify correct doneness of cooked chicken and turkey
- Bake and roast chicken and turkey
- Sauté and stir-fry chicken and turkey
- Broil and grill chicken and turkey
- Deep-fry and pan-fry chicken and turkey
- Poach and simmer chicken and turkey
- Braise and stew chicken and turkey
Cut and process seafood
- Describe types, storage, and quality indicators for fish
- Describe types, storage, and quality indicators for shellfish
- Cut and process flat and round fish
- Clean and process shrimp and prawns
- Clean and process mollusks
Cook fish
- Describe basic principles of fish cooking
   Identify basic cooking methods for fish
   Identify suitable cuts of fish for various cooking methods
   Prepare round and flat fish for cooking
   Identify correct doneness of cooked fish
   Bake and roast fish
   Sauté and stir-fry fish
   Broil and grill fish
   Deep-fry and pan-fry fish
   Steam and poach fish
- Cook shellfish
   Describe basic principles of shellfish preparation
   Identify basic methods of shellfish preparation
   Identify suitable types of shellfish for various cooking methods
   Prepare shellfish for cooking
   Identify correct doneness of cooked shellfish
   Bake and roast shellfish
   Sauté and stir-fry shellfish
   Broil and grill shellfish
   Deep-fry and pan-fry shellfish
   Steam and poach shellfish
   Prepare shellfish using various methods
Dressings, condiments and accompaniments
- Describe types of salad dressings and their uses
- Identify ingredients used in salad dressings
- Describe basic principles of salad dressing preparation
- Prepare salad dressings
- Describe types of salads and their components
- Identify types of salad ingredients
- Select and store salad ingredients
- Prepare simple salads
- Prepare buffet salads and set up a salad bar
- Describe types of sandwiches and their ingredients
- Identify ingredients used in sandwich preparation
- Set-up a sandwich station
- Prepare hot and cold sandwiches
Egg dishes
- Describe the grading, handling and storage of eggs
- Describe the composition of eggs
- Describe the basic cooking methods for eggs
- Prepare eggs using a variety of methods
- Prepare a variety of egg dishes and omelets
Breakfast accompaniments
- Describe breakfast accompaniments
- Prepare breakfast meats
- Prepare and present hot and cold cereals
- Cook pancakes, waffles, crepes and French toast
- Prepare breakfast items in quantity
Dairy products and cheeses
- Identify types of dairy products and their uses
- Describe the properties of dairy products
- Select and store dairy products and cheese
- Describe types of cheeses
- Cook with dairy products and cheese
Principles of baking
- Describe ingredients used in baking
- Describe the types and properties of leaveners
- Describe basic mixing methods and principles
- Describe general production procedures used in baking
- Describe storage procedures for finished bakery in products
- Describe basic pastry and pie doughs
- Describe basic pie preparation
- Prepare basic pies
- Describe types of fruit desserts
- Describe types of basic custards and puddings
- Prepare fruit desserts
- Prepare basic custards and puddings
Quick breads
- Describe the types of quick breads
- Describe the methods of preparation for quick breads
- Prepare quick breads
- Describe types of cookies and their ingredients
- Describe the characteristics of cookies
- Describe the different methods of preparation used in cookie making
- Prepare cookies
Yeast products
- Describe the properties and fermentation of yeast
- Describe the preparation of basic yeast doughs
- Describe the shaping of basic yeast breads
- Prepare basic yeast breads
- Describe types of non alcoholic beverages
- Identify ingredients used in the preparation of non alcoholic beverages
- Describe the proper brewing procedures for coffee and tea products
- Prepare non alcoholic beverages
- Serve non alcoholic beverage


General guidelines for safety and sanitation and measurement/conversions for recipes.

Open to learning new conflict resolution techniques and skills and team approach. Communication for a positive work place. Dedication to quality.

Communication, literacy, numeracy.


Proper use and handling of kitchen equipment.


Grading System:  Percentage


Passing Grade:  70%


Percentage of Individual Work:  100


Additional Course Comments:
- Learners have the option of one re-write per exam with a highest achievable mark of 70%
- Students will sign and adhere to the Trades & Apprenticeship Safety and Attendance Poilicy


- Non-slip leather shoes
- Cook's hat (available at Dawson Creek Campus Bookstore)

- Uniform (checkered pants, cooks jacket) will be ordered


Textbooks are subject to change. Please contact the bookstore at your local campus for current book lists.

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