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. Students will also learn about safety, sanitation and food storage, as well as human and customer relations. A Professional Cook 3 student will have met all of the requirements of the national Red Seal standard for Professional Cook. They usually work under limited supervision and will be competent at the major techniques and principles used in cooking, baking, and other aspects of food preparation. In addition to a sound set of cooking skills, a professional cook at this level should be able to plan and cost menus and recipes, and have an understanding of the communication skills that will be necessary to begin to take a leadership role in the kitchen.
Hours: 180 (Lecture Hours: 36; Shop Teaching Kitchen: 144)
Total Weeks: 6
Prerequisites:
None
Non-Course Prerequisites:
Eligibility as indicated by the Industry Training Authority
Co-Requisites:
None
Course Content:
OCCUPATIONAL SKILLS
- Sanitary Standards
- Production Procedures
- Menu Planning
- Human Resource and Leadership Skills
- Cost Management
STOCKS, SOUPS AND SAUCES
- Sauces
MEATS
- Cut and Process Meats
- Cook Meats
POULTRY
- Cut and Process Poultry
- Cook Poultry
SEAFOOD
- Cut and Process Seafood
- Cook Fish
- Cook Shellfish
GARDE MANGER
- Dressings, Condiments and Accompaniments
- Presentation Platters
- Pates, Terrines and Charcuterie
BAKED GOODS AND DESSERTS
- Desserts
- Cakes and Tortes
- Frozen Desserts
- Chocolate, Sugar and Garnishes
BEVERAGES
- Beverages
Learning Outcomes:
This course follows the prescribed ITA Provincial curriculum for Professional Cook 3. This document can be found in its most current form at: http://www.itabc.ca/sites/default/files/program-information/pc3-program-outline-feb-2016.pdf
Grading System: Percentage
Passing Grade: 70%
Percentage of Individual Work: 100
Additional Comments:
All Students will sign and adhere to the Trades and Apprenticeship Safety and Attendance Policy.
Textbooks:
Textbooks are subject to change. Please contact the bookstore at your local campus for current book lists.