Students who enroll in this program will perform 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. Student will gain knowledge of safety, sanitation and food storage, as well as human and customer relations.
A Professional Cook 2 student usually works under moderate 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 2 student should have a preliminary understanding of food costing, menu planning, and purchasing processes.
Hours: 180 (Lecture Hours: 60; Shop Teaching Kitchen: 120)
Eligibility as indicated by the Industry Training Authority.
Ordering and inventory
Ingredients and nutritional properties
Human resource and leadership skills
Front of house
STOCKS, SOUPS, AND SAUCES
VEGETABLES AND FRUITS
Pastas and farinaceous products
Rice, grains, and legumes
Cut and process meats
Cut and process poultry
Cut and process seafood
Dressings, condiments and accompaniments
Hors d'oeuvre and appetizers
Baked Goods and Dessert
Cakes and tortes
This course follows the prescribed ITA Provincial curriculum for Professional Cook 2. This document can be found in its most current form at: http://www.itabc.ca/program/professional-cook-2
Grading System: Percentage
Passing Grade: 70%
Percentage of Individual Work: 100
If a student fails to obtain a passing 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%. All students will sign and adhere to the Trades and Apprenticeship Safety and Attendance Policy..
Textbooks are subject to change. Please contact the bookstore at your local campus for current book lists.