B.C.'s Energy College


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COOK 090 - Camp Cook
COOK 090

The 12-week Camp Cook course prepares learners with entry level skills required to work in the field of camp cooking. Emphasis on problem solving, interpersonal relationship, remote living, cookery and kitchen management skills in a camp setting. Learners will perform all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish, poultry, and cold kitchen items; desserts, baking, and pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage; and who applies knowledge of human and customer relations.

Hours:
  • Total Hours: 335
  • Lecture Hours: 60
  • Shop Teaching Kitchen: 275
Total Weeks:  12

This course is offered online:  No

Prerequisites:  NONE

Learners will be financially responsible for the following Continuing Education courses to be delivered as part of the course:
  • WFTR 107 WHIMS
  • WFTR 108 H2S Alive
  • WFTR 101 First Aid Level One
  • WFTR 140 Food Safe Level I Basic (can be achieved prior to class start date)
Learning Outcomes:

Upon successful completion, the learner will be able to:
  • Identify and describe common types, uses, maintenance and safety precautions and storage of kitchen equipment, hand tools, and knives (cleaning and sharpening)
  • Identify, describe, and convert units of measurement using the metric system (length/distance, mass/weight, capacity/volume, temperature)and the imperial system (weight, volume, length)
  • Describe conversion factor methods for converting recipes, calculating and adjusting recipe yields and converting Imperial measurement recipes to a metric system recipe
  • Identify, describe, and correctly utilize menu styles, formats, and terminology to develop a balanced menu
  • Identify and describe food rotation (FIFO), receiving procedures (interpret invoices/purchasing orders, receiving practices), storage temperatures and procedures of inventory (dry foods, refrigerated products, frozen food) and waste management procedures (principles of reducing waste, re-using, and recycling materials)
  • Describe the principles of seasoning and flavouring and the elements of taste (salty, sweet, sour, bitter, spicy) and reasons for seasoning and flavouring foods
  • Identify seasoning and flavouring ingredients (herbs, spices, blends, condiments, alcohol, fruits and vegetables)
  • Describe types of nutrients of food (micro, macro) and nutritional properties of food and the importance to good health
  • Describe the conflict dynamics in a given conflict situation and understand the impact of these dynamics
  • Identify their dominant conflict style, learn to recognize different styles in others, and be able to predict the appropriate use of each
  • Demonstrate basic communication skills to resolve conflicts (identify personal anger triggers, assertive rights and responsibilities, constructive anger management in conflict situation)
  • Identify and describe strategies one might use to keep conflicts from escalating (relaxation, constructive self-talk)
  • Identify and describe personal beliefs and behaviours around anger and how these beliefs and behaviours effect themselves and others and use respectful communications
  • Identify the other person's perspective first and demonstrate ability to establish a process for conflict resolution which addresses all the parties interests
  • Describe the conflict dynamics in a given conflict situation and understand the impact of these dynamics
  • Identify and prepare types of stocks (white and brown), soups (clear, cream, puree), and sauces (white, blonde, brown, puree, emulsion) and their uses
  • Identify and select ingredients for soups, stocks, and sauces (stocks, vegetables and garnishes, thickeners, proteins, seasoning)
  • Describe the principles and procedures of stock, soup, and sauce making (including method, order of operations, finishing, and reduction, glazes and reconstituting)
  • Describe and prepare types of thickening (roux, beurre manie, starches, liason, gelatin, agar agar, whitewash)and binding agents and select the correct thickening and binding agents(egg yolks, bread crumbs, rice) and identify their uses (White Roux, Blond roux, Brown Roux, Beurre manie, Corn starch, Tapioca and other starches and Liason)
  • Compare convenience products and identify quality indicators
  • Describe types and properties of ingredients and the effect of heat on various agents
  • Describe and identify the leading types of sauces including Bechamel, Veloute (fish, chicken), Espagnole/Demi-glace, Tomato, and Butter-based (Hollandaise, Bearnaise)
  • Describe the methods for making white sauces (Bechamel, cream sauces without roux), blonde sauces (Veloute), brown sauces (Espagnole/Demi-glace, Jus and pan gravies), puree sauces (Tomato-types and styles, and other puree sauces), and emulsion sauces (Hollandais, Bearnaise, emulsions without eggs)
  • Identify types of vegetables and fruit and their seasonal availability
  • Describe proper handling and storage of vegetables and fruit including canned, frozen, preserved, and dried
  • Identify freshness, ripeness, and characteristics including size and nutrition of vegetables and fruit (grading and ripening)
  • Describe the effects of cooking vegetables (blanching; steaming; boiling; sauteing and stir-frying;deep-frying and pan-frying; baking and roasting; grilling and broiling)
  • Describe preliminary preparation and cutting of fruit and vegetables including peeling, blanching, freezing
  • Prepare garnish, sauces, and butters
  • Demonstrate proper cooking procedure including finishing, holding, and reheating procedures for vegetables
  • Identify and prepare suitable vegetable varieties following proper cooking procedure for stir-frying; baking and roasting; grilling and broiling
  • Identify and recognize acidulations of preserved fruit
  • Select and prepare fruit for variety of cooking methods (dry-heat, moist-heat, and preserving)
  • Identify and describe nutritional value of fruit and the effects of cooking
  • Identify doneness when vegetables and fruit is cooked
  • Prepare fruit juice using a variety of methods using proper utensils
  • Identify and describe correct handling and storage for variety of types of dry pasta and noodles, rice, and potatoes
  • Identify the properties, nutrition, quality, and characteristics of pasta and noodles (dry, fresh, cuts/shapes), rice
  • Describe characteristics of different cooking methods for cooking dry pasta and noodles or rice (boiling and steaming, pilaf, risotto)using proper method and pasta or rice/water ratio to proper doneness
  • Demonstrate proper cooling, storing and reheating procedures for pasta and noodles, rice and potatoes
  • Identify and prepare types of sauces and garnishes for dry pasta and noodles
  • Prepare different varieties of pasta and noodle dishes using various preparation methods
  • Demonstrate proper finishing, holding, and serving of pasta and noodle dishes and rice dishes
  • Describe pre-cooking preparation process of rice (clean, rinse, soak)
  • Describe doneness indicators for rice, pasta, noodles and potatoes and the cooling and reheating process
  • Describe the properties and characteristics of different types and sizes of potatoes
  • Describe the properties and cooking potential of potatoes according to their properties, characteristics and size
  • Identify and the effects on nutrition of cooking potatoes
  • Identify and prepare appropriate variety of potatoes for cutting and processing (cutting, peeling, storing once cut, and blanching) using common cuts and techniques
  • Describe proper cooling, storing, and reheating methods of cooked pasta, noodles, rice, and potatoes
  • Describe basic finishing procedures including garnishes and sauces/butters
  • Identify suitable potatoe varieties and prepare, finish, hold, and reheat them following various cooking procedures (steaming, boiling, baking, roasting, deep-frying, pan-frying, pureeing, mashing, and sauteing
  • Describe muscle, bone, composition structure and nutrition of types and varieties of meat including beef, veal, lamb, pork, offal, and poultry.
  • Identify and describe factors affecting tenderness and nutrition
  • Identify the primal and secondary cuts of beef and their uses and basic principles of meat, chicken, turkeypreparation
  • Identify portion cut beef, pork, lamb, veal, chicken and turkey and the tools used and techniques
  • Demonstrate proper trimming for accuracy and minimizing waste
  • Describe the grading, inspection, and storage of beef, poultry
  • Describe basic cooking methods for meat (Bake and roast; Broil and grill; Deep-fry and pan-fry; Braise and stew)
  • Identify suitable cuts of meat for various cooking methods and identify correct doneness of cooked meats
  • Demonstrate the proper handling and storage of poultry including sanitation, cross-contamination, packaging, and labeling
  • Describe the basic principles of cooking times, temperatures, seasoning, caramelization, tenderness, visual appeal and volume of service of poultry cooking
  • Identify select the appropriate methods for dry-heat cooking poultry (baking, roasting, sauteing, stir-frying, broiling, grilling, deep-frying, and pan-frying), moist-heat cooking poultry (poaching and simmering), and combination heat cooking (braising and stewing)
  • Identify suitable cuts of poultry for various cooking methods based on menu, price/quality, market option, secondary cuts, and portion cuts
  • Prepare chicken and turkey for cooking including marinating, barding, larding and seasoning
  • Identify correct doneness of cooked chicken and turkey using various methods including the needle test, meat thermometer, touch testing and carry over cooking and resting
  • Demonstrate and follow proper procedures for preparation, cooking, finishing, holding and serving suitable cuts of chicken and turkey (bake, roast, saute, stir-fry, broil, grill, deep-fry, pan-fry, poach, simmer, braise, stew)
  • Describe and identify structure, composition,and types of fish and shellfish
  • Describe and identify the quality indicators through inspection and grading of fish and shellfish
  • Identify and describe cuts and menu terminology for fish and shellfish
  • Identify freshness and follow proper handling and storage procedures of fish and shellfish
  • Identify, cut and process a variety of market forms of flat and round fish (flat or round, dressed or drawn, pan dressed, sections, fillets, steaks or darne)
  • Describe and demonstrate fabricating procedures (scaling, pan-dressing flatfish, filleting, round fish, flat fish)
  • Describe and demonstrate skinning sole and fish fillets
  • Demonstrate pulling pin bones from a salmon fillet, cutting a fillet, and cutting steaks/darnes
  • Clean and process shrimp and prawns in a variety of market forms (whole, tails, peeled and deveined, IQF)
  • Demonstrate processing procedures including peeling, deveining and butterflying shrimp
  • Demonstrate cleaning and processing of mollusks in a variety of market forms (fresh/live, IQF)
  • Describe and demonstrate processing procedures for mollusks including purging and opening clams, cleaning and debearding mussles, shucking oysters, and cleaning scallops
  • Describe basic principles of fish cooking including cooking times and temperatures, seasoning, caramelization, tenderness, visual appeal, and volume of service
  • Identify and demonstrate dry-heat methods for cooking fish (baking, roasting, sauteing, stir-frying, broiling, grilling, deep-frying, pan-frying
  • Identify and demonstrate moist-heat methods for cooking fish (poaching and steaming)
  • Identify and select suitable cuts of fish for various cooking methods based on menu, price, quality, market options (portion cuts, whole dressed)
  • Identify and select appropriate cooking method for cuts of fish
  • Prepare round and flat fish for cooking including fabricating procedures, marinating and seasoning
  • Identify correct doneness of cooked fish through a variety of methods (needle test, meat thermometer, touch test, and carry over cooking, and resting time)
  • Identify and select suitable cuts for various cooking procedures (bake and roast fish, saute and stir-fry, broil and grill, deep-fry and pan-fry, steam and poach)
  • Demonstrate proper preparation, cooking, finishing, holding and serving of various methods of cooking fish
  • Describe types and classifications of salad dressings and their uses and identify their ingredients (oils, vinegars, binding agents, herbs and spices)
  • Describe ratio principles of salad dressing preparation and create and maintain emulsion
  • Describe and prepare various salad dressing using various preparation methods
  • Describe production procedures, seasoning, finishing and storing of salad dressing
  • Describe and prepare types of salads (vegetable, bound, warmed), their components (base, body, dressing, garnish), and ingredients following proper finishing, holding, and serving of simple salads
  • Identify the nutrition value of salads and select salad greens according to freshness, precut and pre-washed quality
  • Describe proper handling and storage of salad greens
  • Prepare simple salads and follow proper procedure (tearing and cutting, washing, drying)
  • Prepare buffet salads and set up and maintain a salad bar using proper terminology, tools, and equipment and serving utensils, accompaniments, garnishes, decorations, and props
  • Identify and prepare types of buffet salads (mayonnaise based, vinaigrette based, leaf, raw, cooked, protein based, and geletin) for a salad bar using themes, salad selection and balance
  • Describe efficient work flow and proper procedures for use of hand tools, equipment, workstation, sanitation, and hygiene and describe salad bar versus buffet versus buffet production
  • Describe types of sandwiches (hot, cold, closed, open-faced, tea, multi-decker, wraps) and identify and describe garnishes
  • Describe and identify cross-contamination, portion control, and proper storing of sandwiches
  • Identify ingredients used in sandwich preparation (breads, spreads, type of fillings) and describe the set-up of a sandwich station with ingredients, arrangement, storage, presentation and garnishing
  • Prepare a variety of hot and cold sandwiches following production procedures, finishing, holding, and serving
  • Identify types of eggs and describe the grading, handling and storage of eggs
  • Identify and describe other market forms (dehydrated, frozen, shelled, mixes)
  • Identify the parts of the egg (shell, yolk, white) and describe the properties of eggs (binding, leavening, clarification)
  • Describe and demonstrate various cooking methods for eggs (simmering/boiled, frying, poaching, scrambling, basting, shirred, en cocotte) using a variety of methods with proper seasoning and serving techniques
  • Prepare a variety of egg dishes and omelets (French, flat/frittata)
  • Identify and describe various cooking procedures and ingredients and identify equipment required in preparing egg dishes
  • Identify fillings, garnishes, and seasonings for a variety of egg dishes
  • Identify common breakfast items (bacon, ham, sausages, hot and cold cereals, fruits and potatoes, pancakes, waffles, crepes and French toast, toast) and demonstrate proper serving procedures
  • Identify garnishes and toppings for breakfast accompaniments
  • Prepare and describe cooking methods for breakfast meats (ham, bacon, breakfast sausages, beef steaks, smoked fish) and identify doneness
  • Identify, prepare, and present hot and cold cereals and types of cereals and grains (hot and cold) and accompaniments (fruit and berries)
  • Identify ingredients and describe batter preparation, and prepare pancakes, waffles, crepes and French toast and identify doneness, proper holding, and serving procedures
  • Describe fillings for pancakes, waffles, crepes and French toast
  • Identify and prepare garnishes and toppings for pancakes, waffles, crepes and French toast
  • Prepare breakfast items in quantity (eggs, meats, pancakes, waffles) and correctly hold and serve them
  • Identify and describe types and the properties(composition, fat content, nutrition, cooking potential) of dairy products and their uses (unfermented, fermented)
  • Select , receive, handle, and store dairy products and cheese
  • Describe types of cheese (composition, types, characteristics, uses, origins, visual recognition, taste identification)
  • Demonstrate proper cooking procedures when cooking with dairy products and cheese
  • Demonstrate proper order of operations, finishing, holding and serving procedures for cooking with dairy products and cheese
  • Describe types of ingredients used in baking (flours, fats, sugars, starches, liquids, leavening agents, nuts and fruit, chocolate)
  • Describe the types and properties of leaveners (activation, selection, effects of heat on various leaveners)
  • Describe principles of mixing, the order of operations, gluten development, and general production procedures used in baking (weights, formulas, cooking times and temperatures, effects of altitude)
  • Describe describe storage procedures for finished baked goods (cooling, wrapping, freezing)
  • Describe basic pastry, pie doughs(basic, sugar, hot water), pie crust types and uses
  • Describe basic pie preparation (pie types, pie fillings -unbaked and baked, finishing) and methods of preparation and storing of pasty and dough for future use
  • Prepare variety of basic pies following production procedures, identifying doneness, finishing, storing, and serving
  • Describe types of fruit desserts (baked and poached fruits, apple brown bett, apple dumplings)
  • Describe types of basic custards and puddings (pastry cream, crème anglaise, convenience products, starch thickened, baked custard, crème brulee, crème caramel)
  • Prepare fruit desserts, basic custards and puddings (varieties, production procedures, doneness, finishing, storing and serving)
  • Describe types of quick breads (muffins, biscuits and scones) and basic quick breads (banana, coffee cakes, pound cakes)
  • Describe the methods and prepare varieties of quick breads (muffin method, biscuit method, mixing procedures, leavening) following production procedures, identifying doneness and finishing
  • Describe types of cookies and their ingredients (dropped, bar, moulded/hand-formed, refrigerator/icebox, rolled and their characteristics (crisp, soft, chewy)
  • Identify causes of crispiness, chewiness and spread in cookies
  • Describe the different mixing methods (creaming, sponge or foam, one-stage) and the different makeup methods (dropped, bar, moulded, refrigerator, rolled) of preparation used in cookie making
  • Describe the different baking and cooling methods of various types of cookies
  • Prepare a variety of cookies following production procedures, identifying doneness, and proper finishing
  • Describe the properties of types of yeast, ingredients necessary for fermentation, temperature range for fermentation and the process
  • Identify the ingredients of basic yeast doughs (flour, yeast, liquids-fresh and dry, fats, salt, sugars-white brown, molasses, corn syrup)
  • Identify the types of regular yeast doughs (lean, rich) and describe the production steps in the preparation of basic yeast doughs (mixing, fermentation, shaping, proofing, spray or brush the tops, finishing, baking)
  • Describe the shaping of basic yeast breads (hand procedures, machine procedures)
  • Prepare basic yeast breads (dough formulas, make-up techniques, finishing, baking)
  • Describe types of hot and cold non alcoholic beverages and their properties
  • Identify ingredients used in the preparation of non-alcoholic beverages and identify quality indicators for ingredients for non-alcoholic beverages
  • Describe the proper brewing procedures for coffee and tea products
  • Prepare and serve non-alcoholic beverages
  • Identify types of coffee beans (types and roasting styles)
  • Identify types of tea leaves
  • Identify types of juices, sodas, and waters
  • Describe proper brewing procedures for coffee and tea products (brewed coffee, espresso, espresso drinks, tea, tea drinks)
  • Prepare non-alcoholic beverages following recipes, preparation methods and order of operations, using proper tools and equipment with their accompaniments and garnishes
  • Describe proper holding times and service vessel types and purposes for non alcoholic beverages
  • Describe presentation techniques for serving non alcoholic beverages and their holding temperatures
  • Identify portions for serving non alcoholic beverages
  • Describe liquor laws (legal drinking age, minors, ID requirements, taking home unfinished bottles of wine)
Knowledge:
General guidelines for safety and sanitation and measurement/conversions for recipes

Attitudes:
Ability to be open to learning new conflict resolutions techniques and skills and team approach. Communication for a positive work place.Team approach and dedication to quality

Skills:  Communication, literacy, numeracy

Technologies: Proper use and handling of kitchen equipment.

Grading System:  Percentage

Passing Grade:  70%
Percentage of Individual Work:  100

Course Offered in Other Programs:  Yes

Other Programs:
  • Cook 1/Camp Cook
Additional Comments:
  • If a student fails to obtain the pass mark on the final test, the student will be allowed one supplementary test. The successful completion of the supplemental test would allow a student to pass with a grade no higher than 70%.
Supplies:
  • Non-slip leather shoes
  • Cook's hat (available at Dawson Creek Campus Bookstore)
  • Uniform (checkered pants, cooks jacket) will be ordered

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

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